Posts About Biodynamic Farming
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October 24, 2007

A veteran wine maker who bears watching

By Holly Hubbard Preston
Friday, October 19, 2007

OAKVILLE, California: 'The life of a vintner is probably the most personally life-consuming of all businesses that I know of," said Agustin Huneeus, settling into an upholstered armchair in the high-ceilinged living room of his Napa Valley home. "Your person has to be out there."

That may go a long way to explaining why after nearly five decades, Huneeus, 73, is still in the game. The Chilean native has turned around troubled wineries in Chile (Concha y Toro) and California (Franciscan Vineyards, now owned by Constellation Brands) and restructured the multibillion-dollar wine division of Seagram.

Today, he and his wife of 44 years, Valeria, a viticulturist with a doctoral degree in biochemistry, own Huneeus Vintners, which owns the well-regarded Veramonte vineyards in Chile and Quintessa Estate in the Napa Valley.

The couple and their son, Agustin Francisco, actively manage both wineries, dividing their time between Chile and Napa. Veramonte, a winery created in 1990 with its flagship label Primus, pushed Chile's Casablanca Valley into the limelight, while Quintessa, a blend of Cabernet Sauvignon and Merlot, has secured a place among the Napa Valley's top estate wines.

Those who know wine, and Huneeus's career, say that his moves bear watching. Huneeus is a "quiet kind of planner," said Karen MacNeil, author of "Wine Bible" and an authority on all things grape. "He combines phenomenal business acumen with an almost intuitive sense of where the wine industry is headed."

"Agustin Huneeus is one of the most successful entrepreneurs in the wine business," said Chris Fehrnstrom, president of Icon Estates in Napa, formerly known as Franciscan Estates until it was purchased by Icon's parent, Constellation. His "intuition and intellectual curiosity results in his ability to 'see' opportunities where others don't."

The son of a Chilean fishing industry magnate, Huneeus entered the wine business in 1960 at the age of 23 by purchasing a majority stake in Concha y Toro, which was founded by one of his ancestors in 1883. The move was intended as a short-term investment: Huneeus, as acting managing director, planned to liquidate the winery and hold onto its land. But the more he studied the winery, the more excited he became by its export prospects throughout the Americas.

Over the next 11 years, Huneeus transformed the winery from a jug wine producer into an export label, complete with foil-sealed corks and European-style glass bottles.

When Huneeus gave up the winery in 1971, it was not for profit but politics: Salvador Allende, a Socialist, had been elected president of Chile. Huneeus handed the winery over to the state and left for a job in Argentina working for Seagram, taking his young family with him.

"At that time, we thought maybe socialism was a way to give these people a better life," he said.

Seagram quickly tapped Huneeus to lead its global wine division, a sprawling fiefdom of 16 wineries spread across eight counties. After creating the first consolidated balance sheet for the division, he discovered it was losing money.

"It was a time when the corporate strategy among beverage companies was to buy whatever it could," he said. "The digestion part was not being done adequately."

Huneeus stayed at Seagram for six years, during which time the wine division became profitable.

Perhaps because of his dual background in private wineries and big beverage companies, Huneeus is circumspect on the subject of corporate ownership of wineries, a hot topic in world wine making centers.

"The instincts of the corporation run counter to wine industry," Huneeus said. "The corporation wants to have brands and market share and control of the distribution channel, and the wine industry does not inherently operate that way."

He believes that modern beverage corporations understand the importance of personal history and local flavor in wine making, which is why, he said, they are now making greater efforts to give autonomy to their individual wine holdings.

As for his own business, Huneeus wants his son to take over and grow it as he sees fit. His own preference, though, is clear.

"The corporate way," he said, "is not how I want to go."


Editor’s Note: For additional information contact Pam Hunter- 707-258-1699 x 15 or admin@studio-707.com
[Posted: 10/22/2007]

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October 3, 2007

How many people does it take to crush a grape?


Not every cluster of grapes is as perfect as the ones you buy at the market.

A dozen people stand on Quintessa’s crush pad at dawn during harvest to usher every single grape through the winery roof, into the gravity-fed tanks below.
Grape-filled bins arrive from the surrounding estate vineyards and Hugo, the crush foreman and Quintessa's longest employee with 17 years, drives the fork lift and dumps the quarter-ton bins onto the first sorting table.


Just after they're picked from Quintessa vineyards, the grapes make their way to the cluster sorting table, any imperfect clusters are removed.

Every bin of grapes harvested at Quintessa goes through a rigourous sorting process.After the grapes clusters are sorted, they go through the destemmer to remove the stems.

Eleven others stand around the two conveyor tables which move slowly as they hand sort individual clusters and grape berries not once, but twice, removing unripened or overripened grapes and any stems that remain on the belt.
After all that love, those grapes get a light squeeze as they pass through the roller crusher through the winery roof and into the oak or steel fermentation tanks below.


Next, the grapes are ushered to the shaker table, a vibrating table that lets tiny unripened or
shriveled berries drop away. Hand sorting continues to remove any remaining shot or dehydrated
berries and stem bits.


Finally, after no fewer than a dozen hands have touched them, the grapes fo through th roof, fed by
gravity, to the fermentation tanks inside the winery.


Where is the best place to get up-close and personal with the Napa Valley grape harvest? It’s at Quintessa, where every morning and some early afternoon tours see the action on every by-appointment only tour.  
 

File written by Adobe Photoshop® 5.0
The Winery at Quintessa      

In 2002, Valeria and Agustin Huneeus' dream of the Quintessential Wine Estate, one vineyard that produces one singular estate wine, was realized with the opening of the winery at Quintessa. Walker Warner Architects of San Francisco designed the winery to reflect Agustin and Valeria Huneeus' desire for an inconspicuous structure that would blend into the contours of the property. The graceful crescent-shaped design was carefully considered for its environmental sensitivity and fits snugly into an eastern-facing hillside, disrupting little in the way of the aesthetics or natural beauty of the property. A facade of indigenous stone and natural landscaping of native plants and oak trees creates a subtle presence amidst the diverse terrain.

Winemaking Facilities 

Quintessa is truly a "winemaker's winery." The design facilitates a gravity-flow process and a state-of-the-art winery specifically tailored with fermenters and tanks sized to match the diverse blocks in the Quintessa vineyard. Additionally, the winery at Quintessa is outfitted with the latest in winemaking technology. French oak and stainless steel fermenters stand tall along the winery's front wall, providing the winemaking team with a choice of characteristics adding complexity and subtlety to the blend. Two Vaslin-Bucher JLB automated basket presses, designed to retain the benefits of gentle basket pressing while incorporating new efficiency and precision, are situated at the center of the tank room to receive the grape must following fermentation and maceration. At the heart of the winery and overlooking the tanks and presses below, sits the glass-enclosed blending room and adjoining modern lab where the winemaking progress is painstakingly monitored daily.

Behind the press hall lies the main entrance to Quintessa's caves, 1,200 linear feet (17,000 square feet) of caves and tunnels carved into the volcanic ash hillside directly behind the winery. Here the wine is left to age in French oak barrels in ideal cellaring conditions for 16-20 months before bottling. Quintessa's caves can be entered through one of four porticos from the winery and have a capacity to store up to 3000 barrels.

Address: 1601 Silverado Trail, Rutherford, CA 94574
  P.O. Box 505, Rutherford, CA 94573
   
Telephone: 707-967-1601
   
Tasting appointment: Visitors are welcome by appointment only. Tasting fee is $35 a person. Tours are offered at 10:30 a.m., 12:30 p.m., and 2:30 p.m.
 
Website: www.quintessa.com
 
Architecture: Walker and Warner Architects
 
Proprietors: Agustin and Valeria Huneeus
 
Acreage: 280 acres of which 170 acres are planted
 
Consulting Winemaker: Aaron Pott
 
Director of Vineyards and Winemaking: Charles Thomas
 
Viticulturist Michael Sipiora
 
Varietals planted: Classic Bordeaux grape varieties in 26 vineyard blocks as follows: Cabernet Sauvignon (129 acres), Merlot (26 acres), Cabernet Franc (7 acres), Petit Verdot (4 acres), and Carmenere (4 acres)
 
Sales Inquiry: Jim Sweeney, Managing Director
 
Marketing Inquiry: Gwen McGill, Director of Marketing and Public Relations
 
Hospitality Inquiry: Lora McCarthy, Director of Hospitality
   


Editor’s Note: For additional information contact Pam Hunter- 707-258-1699 x 15 or admin@studio-707.com
[Posted:10/3/2007]

Posted by Pamela at 2:48 PM | Comments (1) | Share on Facebook | Biodynamic Farming, Napa Valley Wines, Quintessa, Rutherford


 

September 13, 2007

Harvest check list for Quintessa

Sauvignon Blanc harvested, fermenting nicely
Silverdale South Merlot night harvest in progress
September 22 Equinox fast approaching

Was this Michael Sipiora's check list upon waking in the pre-dawn today?  

It might have been.  Last week’s high temperatures have everyone on the move here in the wine country.   As a biodynamic and organic farmer at Napa Valley's Quintessa Estate, he has a few additional considerations in mind.


The vines ready for harvest at Quintessa on August 31, 2007.

Sipiora is viticulturist for Quintessa Vineyards in Rutherford (Napa Valley), a piece of vineyard land that is in itself somewhat remarkable.  In 1989 co-proprietor Valeria Huneeus identified these 280 acres as the last great undeveloped property in the Napa Valley. On land never before farmed, she saw a great wine estate with rolling hills, myriad microclimates and a vast diversity of complex soil types. Now, 18 years later, Quintessa is home to a respected wine estate.  Valeria has been its vineyard master (or mistress?), laying out and planting the vineyard blocks and determining with certitude that Quintessa would be chemical free.



From L to R, these wooden boxes provide shelter for the bees at Quintessa. Stinging Nettle and Chamomile grow in their biodynamic gardens and are made into tea.

Today Michael Sipiora is the devoted steward of this property.  He lives in a world of Stinging Nettle tea, algae extracts, kelp meal,  and humic acids.  He thinks about vemicompost from the Sonoma Valley Worm Farm to add organic matter and micro-organisms to the soil. And yucca, aloe, algae and quartz to protect his vines from extreme heat, among other things.

EARLY JULY
Thinned as much as 3 tons per acre before the ripening process really kicked in.

Applied biodynamic 501 preparation on fruit days, a solution with quarts that is applied to foliage to stimulate the ripening process.  This application was made when the moon was in Leo.  Leo is associated with fruiting.  According to biodynamic theory, the processes in the plant are heightened during this period.
   
AUGUST
Applied stinging nettle tea with algae extracts, kelm meal and humic acids to combat leafhoppers in some blocks.

Used this same tea in the drip irrigation system to rejuvenate the soils, add nutrients, plant hormones and help the elements in the soil to bind.  This proved particularly beneficial on the rocky hillsides where organic matter is at a minimum.

SEPTEMBER-OCTOBER
Harvest.

SEPTEMBER 22
Summer Equinox.  With the help of the cows who reside permanently in the Quintessa vineyard, Michael will prepare horn manure and bury it in a small ceremony.



Tess, one of the Quintessa's two cows, provides manure for the compost pile and brings serenity to the property.

REPLANTING
After 17 years of grape farming, Quintessa has embarked on a re-planting schedule for some of its 26 different vineyard blocks. At the north end of the property, Michael is preparing the Limelight block for replanting.   His objective is to change the rootstock, clone, row orientation and spacing. Last year mustard, rapes, and many kinds of grasses and cover crops were planted.  In the spring the soil was tilled.  Biodynamic compost, rock phosphate and lime were added to introduce magnesium and raise the ph.  Now the land lies fallow for a year (no fumigation!) to reduce nematode populations. In Quintessa's continuing search for quality, Silverdale North will be ripped out at the end of harvest and added to the replant schedule.

File written by Adobe Photoshop® 5.0
The Winery at Quintessa      

In 2002, Valeria and Agustin Huneeus' dream of the Quintessential Wine Estate, one vineyard that produces one singular estate wine, was realized with the opening of the winery at Quintessa. Walker Warner Architects of San Francisco designed the winery to reflect Agustin and Valeria Huneeus' desire for an inconspicuous structure that would blend into the contours of the property. The graceful crescent-shaped design was carefully considered for its environmental sensitivity and fits snugly into an eastern-facing hillside, disrupting little in the way of the aesthetics or natural beauty of the property. A facade of indigenous stone and natural landscaping of native plants and oak trees creates a subtle presence amidst the diverse terrain.

Winemaking Facilities 

Quintessa is truly a "winemaker's winery." The design facilitates a gravity-flow process and a state-of-the-art winery specifically tailored with fermenters and tanks sized to match the diverse blocks in the Quintessa vineyard. Additionally, the winery at Quintessa is outfitted with the latest in winemaking technology. French oak and stainless steel fermenters stand tall along the winery's front wall, providing the winemaking team with a choice of characteristics adding complexity and subtlety to the blend. Two Vaslin-Bucher JLB automated basket presses, designed to retain the benefits of gentle basket pressing while incorporating new efficiency and precision, are situated at the center of the tank room to receive the grape must following fermentation and maceration. At the heart of the winery and overlooking the tanks and presses below, sits the glass-enclosed blending room and adjoining modern lab where the winemaking progress is painstakingly monitored daily.

Behind the press hall lies the main entrance to Quintessa's caves, 1,200 linear feet (17,000 square feet) of caves and tunnels carved into the volcanic ash hillside directly behind the winery. Here the wine is left to age in French oak barrels in ideal cellaring conditions for 16-20 months before bottling. Quintessa's caves can be entered through one of four porticos from the winery and have a capacity to store up to 3000 barrels.

Address: 1601 Silverado Trail, Rutherford, CA 94574
  P.O. Box 505, Rutherford, CA 94573
   
Telephone: 707-967-1601
   
Tasting appointment: Visitors are welcome by appointment only. Tasting fee is $35 a person. Tours are offered at 10:30 a.m., 12:30 p.m., and 2:30 p.m.
 
Website: www.quintessa.com
 
Architecture: Walker and Warner Architects
 
Proprietors: Agustin and Valeria Huneeus
 
Acreage: 280 acres of which 170 acres are planted
 
Consulting Winemaker: Aaron Pott
 
Director of Vineyards and Winemaking: Charles Thomas
 
Viticulturist Michael Sipiora
 
Varietals planted: Classic Bordeaux grape varieties in 26 vineyard blocks as follows: Cabernet Sauvignon (129 acres), Merlot (26 acres), Cabernet Franc (7 acres), Petit Verdot (4 acres), and Carmenere (4 acres)
 
Sales Inquiry: Jim Sweeney, Managing Director
 
Marketing Inquiry: Gwen McGill, Director of Marketing and Public Relations
 
Hospitality Inquiry: Lora McCarthy, Director of Hospitality
   


Editor’s Note: For additional information contact Pam Hunter- 707-258-1699 x 15 or admin@studio-707.com
[Posted:9/13/2007]

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April 20, 2006

3 Million Worms Toiling For Jack Chambers

Jack Chambers is an airline pilot. In fact he is captain of a 747-400 that travels to and fro between Shanghai and the U.S. But in his spare time, he is landlord to 3 million worms that toil away producing a material that wineries like Quixote have learned are nature's food for young or ailing grapevines.


A long view of the reactor where the Chambers' worm crew works on the
dairy manure they've been hired to process.

Feeding on compost and manure, worms repeatedly rework the material to create castings that at once establish microbial colonies in the soil and serve as a plant regulator.


Growth trials conducted at the COPIA gardens in Napa's Oxbow District are illustrated in a progression. The plant on the left received no worm castings, the others received 5, 10 and 15 percent respectively.


Washed root masses illustrate the difference in growth when worm
castings were added to the potting mix on the right.

When the combined influence of restaurateur Alice Waters and neighboring vintner Rob Sinskey moved us to farm sustainably, Jack Chambers came into our lives. Sonoma Worm Farm has been also been used to great result by Araujo, Turley, Quintessa and the Reserve on both grapevines and olive trees.


A yard of finished worm castings ready for delivery to a local vineyard.

Jack and Lois Chambers have a lush and productive vegetable garden rooted almost entirely in worm castings that produces the best rhubarb we've ever had.

http://growingsolutions.com/home/gs1/page/48/3.

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January 5, 2006

Panza and Quixote Reviews - Fredric Koeppel

Quixote Winery
Panza Cabernet Sauvignon 2001
100 % cabernet sauvignon
Stags' Leap Ranch, Napa Valley, California
About $40
Very good+

Carl Doumani, one of Napa Valley's great characters, sold his Stags' Leap Winery to Beringer Blass in 1997. (This is now Beringer Wines Estates, owned by the mega-huge Foster's Group.) From the seed of the 30 acres of vines he retained, Doumani and his family launched Quixote, a fitting name for a producer who has always been an individual, not to say quixotic. Quixote makes only petite sirah (labeled petite syrah) and cabernet sauvignon wines at two levels, Panza and Quixote; all the wines are bottled with screw-caps for easy opening. These wines from 2001 are current releases.

Panza is a fitting companion for Don Quixote. The whole vocabulary of dimension suits this wine: Depth, breadth, width, length. Cassis, leather and violets, bittersweet chocolate surge from the glass in an intense and concentrated package of daunting size that leads to a deep, firm, austere finish. From mid-palate back it registers as reluctant, if not truculent; perhaps it will gain more personality with some age, say from 2007 to 2010.


Quixote Winery
Quixote Cabernet Sauvignon 2001
100% cabernet sauvignon
Stags' Leap Ranch, Napa Valley, California
About $60
Excellent

Here's a monument to the old-fashioned Napa Valley cabernet. Quixote's 2001, from a terrific year for cabernet in California, smells, tastes and feels fathomless; each element, whether oak, fruit, acid, tannin, completely permeates the others so you perceive them simultaneously. Size, structure, foundation, all the architectural factors, dominate at first, slowly unveiling, like a nightlight in a dark room, a very intense core of crushed violets and lavender, licorice and minerals that yields in turn to ripe and fleshy cassis, black raspberry and cherry flavors. Give this from 2007 to 2012. A Great Achievement.

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