Up From the Cellar

This week we processed three tons of Chardonnay, and two tons each of Cabernet Franc and Cabernet Sauvignon. While sugars are slightly lower than previous vintages, the fruit is ripe, good, the reds are giving good color and body and the Chardonnay will be done in a style reminiscent of French Chablis, with good acidity and crispness.

Incidentally, when I graduated in 1976 from Fresno, I had a job off from Jean Moreau at Maison Moreau in Chablis, Yonne, France, but had to decline the job offer due to the fact that my wife did not have a secured income (as required by the French Government), and I would not have been earning enough to support us both. We returned to Pennsylvania where I was hired by Pete Wood as Winemaster at Pequea Valley Vineyard and Winery in Lancaster County. I must admit: this is the only “woulda-coulda-shoulda” thing in my life that I wish we could have had the chance to pursue.

Enough about old times. The current time has us with a very challenging and late vintage, but the grapes’ ripeness looks good, and the wines in the fermenters are progressing well.

Enjoy a glass of Logan’s View wine in good health!

Steve Bahn

Up From The Cellar

Welcome to Logan’s View Winery.  I’m Steve Bahn and as the Winemaker & Partner here at Logan’s View, and I’ll be writing this column every month.

Harvest has started and we’ve finished fermenting Strawberries, Bing Cherries, and Montmorency Cherries, all from Brown’s Orchards.  Those wines are currently aging in stainless steel tanks and undergoing preliminary clarification.  While we presently are sold out of Strawberry wine and Bing Cherry wine due to 2016 crop failures, we will have those wines available again after the first of the year: a very good 2017 crop so far.  Sorry about that, but sometimes nature can be pretty tough on us.  The good news is the 2017 fruits are tasting very well at present.

Currently fermenting are Blueberry and Niagara.  Blueberry will be bottled as both Blueberry wine and Logan’s Blue wines, and Niagara will be bottled as Sweet Caroline wine.  Here are photographs of Niagara juice (after crushing, destemming, pressing, and settling) in the fermentation tanks holding 1,000 liters or about 1,300 bottles.

The dark juice has not yet had any yeast added to it, while the light yellow juice has its yeast and is beginning to slowly ferment.

These Blueberries are fermenting with the pulp and skins to extract aroma, flavor and color from the berries.  After about a week, the berries will be pressed, the juice collected and pumped into stainless steel tanks to settle and clarify.

Next in coming will be the grapes: we’re looking for them to arrive in mid-October, and I’ll keep you posted with our progress.

Enjoy a glass of Logan’s View wine in good health!

Steve Bahn