Description:
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"Winemaking is a very curious thing... not quite art and not quite science. Yet properly combined with experience, they become the perfect blend. Much of the job is acting as steward to the grapes that are harvested after much toil and care in the vineyard. This is where the science comes in, monitoring fermentations, making adjustments to temperature, yeast nutrient levels and duration of fermentation. During the ageing process, experience compliments science. It is this experience that guides a winemaker when making decisions on length of ageing, types of oak used, and when to rack the wines and expose them to minor amounts of oxygen. Finally, when a wine is ready to be blended, art takes over and becomes the proverbial cherry. Whether blending Zinfandels from different vineyards, Viognier into Sauvignon Blanc or building the ideal Meritage, it is here where the really fun part of winemaking occurs. Newsome-Harlow is undeterred in our goal of blending science, experience and art, much like the best of wines.
With our eighth harvest behind us, we are continuing to develop in so many ways. In October 2007 we began sourcing additional vineyards with an eye towards expanding our Zinfandel line-up and adding a new blend, the Train Wreck, to our repertoire. Our courtyard has been spruced up and we continue to serve the public at our Tasting Room, located in downtown Murphys. In addition, we are building a kitchen at our tasting room so that we may bring you many more fantastic foods by our own Chef Melanie. We are also adding events to our summer schedule as well as offering the facility for private parties and small corporate events.
As we grow, Newsome-Harlow remains committed to using premium grapes from carefully selected vineyards, and limiting our production to small quantities. We are proud to create wines that reflect this combination of viticulture excellence and artisan wine making. In the coming months we will keep you informed of our progress as we and our growers work together towards using more sustainable agricultural practices and a mindful use of our natural resources both in the vineyards and in the cellar." |
