Varietals of grapes
Bryan and I put a lot of thought into selecting the varietals we chose to grow at the vineyard. We wanted to ensure we were not only growing varietals that we loved but varietals that we could create a variety of delicious palette pleasing wines with.
Our final decision was VERMENTINO, Sauvignon BLANC, Chardonnay, Cabernet Sauvignon, Tempranillo and Sangiovese
In addition to selecting the varietals, we had to choose the clone we thought best of that varietal. For those that aren’t aware, there are various clones of a type of grape. When choosing the clone you must take into consideration of the ter-roir for the specific varietal tested to ensure the clone will thrive creating a balanced fruit. (ter-roir is the environment/climate in which the grapes will be grown). There really is a lot to consider.
We chose the Wente clone of Chardonnay. Bryan has always been a huge fan of Chardonnay and as a home winemaker he has done a fabulous job at making a competition worthy wine. Over the years he has won silvers, golds and several best of show. His intent is to harvest the grapes about 24 brix, he will gently press the juice from the skins and place in a French oak barrel for fermentation. The goal would be to have a wine that is fruit forward with notes of apples and pears. Lightly chilled and ready to enjoy.
We chose the USDA, Davis clone, 2010P clone.
Bryan and I first fell in love with Vermentino when visiting Wilderotter Vineyard in Shenandoah. This was our first experience and we enjoyed everything about the wine. The crisp and fruity notes were absolutely beautiful.
In making Vermentino at Serendipity, our intent will be to harvest the grapes at about 22-23 brix and ferment in stainless steel. The goal would be to have a wine that is fruit forward. The specific notes won’t be determined until the wine has been made.
We chose the Wente Clone.
In the years past, our Sauvignon Blanc has not only been one of my absolute favorites, but it has been a palate pleaser for all who have had the opportunity to taste it. Bryan plans on harvesting the grapes between 22-23 brix and will ferment in stainless steel. As in years past, our goal would be to deliver a crisp, easy drinking and citrus characteristic wine. Its truly been a wine that pairs well with just about anything. Although I will say it pairs amazingly well with foods that contain honey, fruit and seafood.
We chose the Disney/Sees clone.
Over the years of being a home winemaker and defining the characteristics in which you are trying to obtain, Bryan has delivered a Cabernet Sauvignon that is a little lighter than what we have experienced when drinking a Napa wine. Realizing It is a bit more difficult to produce a rich, dark and tannic red wine in Contra Costa County due to the heat and the less hang time on the vines compared to Napa Valley. The Cabernet Sauvignon that Bryan has achieved and hopes to continue to make will be a beautiful ready to drink wine which will not require 10 years of aging in a bottle.
His intent is to leave the grapes hanging until the brix reach 25. Once the grapes are harvested the must will ferment in a vat and the wine will then age in a French Oak barrel anywhere from 16-24 months, or until it provides the notes in which Bryan is wanting to obtain.
We chose the 2010P clone.
We’ve only made a Sangiovese Rose. Going forward our plan it to make both a Rose and a Red.
The 2 years in which Bryan has made a Rose, it was truly wonderful and easy drinking. I love the beautiful light hue of rose color and the hints of watermelon.
Bryan is planning on harvesting the grapes at 23 brix and will cold soak the skins in the juice until he reaches the desired rose color, typically anywhere from 6-12 hours. The juice will then ferment in stainless steel. For the red, the must will ferment in a vat and the wine will then age in a French Oak barrel anywhere from 12-18 months, or until it provides the notes in which Bryan is wanting to obtain.
We chose the Ribera Del Duero Spain clone.
This is a varietal that when grown in areas of higher temperatures produces a bold deep rich red wine. When grown in higher elevations such as the foothills produces a lighter red wine. In the past Bryan has made a 100% Tempranillo but has also used it as a blend for our Cabernet Sauvignon as it tends to add structure to the wine. Going forward his intent is to harvest at 24 brix, ferment the must in a vat and age in a French Oak barrel anywhere from 18-24 months.
We chose to not grow Zinfandel grapes on the vineyard. We have in the past and will continue to purchase our zin grapes from the Oakley region as the sandy soil produces some of the best zin.
Bryan and I are both very excited for our future productions. Its always been said, great wines are made in the vineyard. Keeping true to that statement, we are currently providing all the tender loving care our vines are in need of in this very important growing phase. Our desire is to produce between 2500-3000 cases at full production, keeping Serendipity a boutique winery. Our primary focus will always be to make the best wine we can and maintain handcrafted qualities.