Manhattan’s Only Crush

This time of year is always a busy one at City Winery. Summer is over, and the crowds return to the city, the holidays are just around the corner and with thema flurry of events, and, most importantly, it’s harvest time. This past Sunday we received our third shipment of grapes, about 6 ½ tons of Syrah and Viognier grapes from Alder Springs Vineyards in Mendocino, California. The grapes were picked in the middle of the night when the grapes are at their coldest, driven in refrigerated trucks by two drivers (so the truck never stops) and arrived at our back doorstep here in Manhattan. The grapes we’re greeted by a crew of winery staff, loaded onto a grape elevator, called a “giraffe,” and dropped by the cluster into a destemmer. From there they traveled onto a sorting table to be examined by at least six pairs of hands and cleared of any “MOG” – Material Other than Grapes – stems, leaves, or the errant bad grape. Once the winemakers were sure the grapes were ready, they were dropped onto another giraffe and into the fermenting tanks, where they began the maceration process. With this batch of grapes the winemakers are using a classic technique that most likely originated in the Northern Rhone region of France. They combined 90% Syrah with 10% Viognier– the former being red grapes and the latter being white. It may seem strange to combine red and white grapes, unless you’re making a “blush” wine, but the winemakers had a very particular goal in mind. Syrah grapes themselves are very thick skinned and dark red, creating a big, masculine and tannic wine. By adding Viognier the winemakers are able to create a more mellow wine with lower tannin, and some floral, feminine notes. In the end, we will arrive at a deep red wine full of complexity, but without the possible jarring aspects of a Syrah macerated and fermented on it’s own. These grapes will spend about four days soaking and becoming juice before fermenting for two to four weeks, followed by aging, which can take anywhere from seven to eighteen months. In the meantime, as we wait for this year’s grapes to become wine, we are reveling in current triumphs. City Winery was most recently recognized for its 2012 Reserve Chardonnay from Scopus Vineyards in Sonoma, California. The Beverage Testing Institute awarded a Gold Medal and 93 points to our Chardonnay, which they described as “a fantastically flavorful chardonnay with great structure for the table.” As harvest comes and goes and new grapes begin their journey, it is always a proud moment to know that once they reach the glass our City Winery wines will prove that all this hard work does not go unrewarded!