3 Oaks Vineyard

2012-03-01T09:52:00.004-08:00

The time is comingfor the vines to wake up from their winter sleep and push up the new stems andflowers that will become this year’s harvest.

As nature startsanew, we are starting a new opportunity

3 Oaks Vintner Club

It is a membershiponly club that gives the novice to expert wine lover the opportunity to drinkwine they made using our premium quality grapes, equipment, and experience.

To start the club off, we are blessed to have three volunteer couples tobe the first to experience making their own wine with this years’ harvest inpreparation for others to follow. Next year, they will be hanging out watchingothers make wine while sipping a glass of their wine and wearing a "3 OaksVintners Club" shirt; so, when you see them, introduce yourself to the

original Plank Holders of the 3 Oaks Vintner Club

Bill & Patty, Dave & Becky, and Rod & Trudi

2012-01-19T22:39:00.000-08:00

Please tell us what you think?

We have been asked numerous times, by those who havetasted our wine, if they could buy some.

Because of this, we have an idea and we want yourinput.....

We are thinking of creating the opportunity foryou to make wine at 3 Oaks Vineyard by forming a Cooperative. As a member, you would be able to make your own wine using our grapes and equipment with our advisement.

Did you know that legally each person can make upto 100 gallons a year for their own enjoyment, and to share with familyand friends? Now you might be able to right here in Clovis with freshgrapes! You won’t be making 100 gallons but you get the idea!

Tell us your thoughts on this – we are listening!

Also, check us out on Facebook at:
http://www.facebook.com/pages/3-Oaks-Vineyard/296261976624

It is Cold out there.

2012-01-19T09:10:00.000-08:00

"From the Vineyard"

It has been pretty cold out here for the last 3-4 weeks - we have not had a morning temperature above 30 with most days in the 25-27 range, and a low of 24.
The picture shows just one of the mornings with ice on the pool.
The cold is perfect for the vines so that they will receive adequate cooling hours to be fully "asleep" for the winter and come out in the spring with full energy.
Because the vine roots will start growing one month before the vines, we will "fertigate" (fertilizer dissolved in the drip irrigation water) the first week of February.

Pruning Completion

2012-01-16T22:47:00.000-08:00

Pruning is near completion, thanks to Joe Kutka our new vingeron (French for vineyardist). We continue to work hard to provide all that we can in patience and support for an ecologically balanced vineyard to produce the highest quality grapes for the best possible wines.
The next important task is to get the vines watered and fertilized through the drip irrigation system (known as “fertigation”) by the first of February because the roots start growing one month before the vine shoots start in early March.

We are also busy bottling the 2010 vintage wine and will be ready to share some with our friends this fall. After 5-6 months in the bottle, the wine should be relaxed and smooth, perfect for sipping while watching a movie in the vines. More to follow.

If you are interested in making your own wine, we are in the beginning stages of creating "3 Oaks Vineyard Co-op". This is a membership based cooperative that, for an annual fee, will allow you to experience firsthand the enjoyment of making your own wine. You will become a partner in 3 Oaks Vineyard operations, learn how to grow premium quality grapes, and make wine with other members and friends in the “Old World Style” of winemaking, the same way families have done for centuries.
Keep watching so you won’t miss our offering of the 3 Oaks Vineyard Co-op membership drive, to ensure you are ready to start your winemaking enjoyment in September.

Cheers from 3 Oaks Vineyard.

Wine Blending Open House in the Barn

2011-12-19T21:24:00.000-08:00

WINE BLENDING OPEN HOUSE IN THE BARN

~~FRIDAY, JANUARY 6TH~~

SATURDAY, JAN 7th

~~5-9PM~~

6PM to Whenever

Do to scheduling conflicts, the date and time has changed

We are blending the 2010 varieties and YOU CAN HELP decide what is the best blend - OR - create your own blend with Cabernet Sauvignon, Cabernet Franc, Malbec, Syrah, Petit Syrah, Tempranillo, Grenache, and Mourvedre.

BE A PART OF THE CREATIVE PROCESS

PLEASE RSVP by responding to this or the Facebook invite post

Bring your favorite crackers and cheese to share

We are looking forward to seeing you in the "heated" barn

Steve & Vicki

2011-12-10T20:24:00.001-08:00

The Cabernet Sauvignon was pressed on Thursday, 8 Dec 11, after 3 weeks of fermentation; and racked on 10 Dec (separating the clear liquid on top from the solids at the bottom).

The wine developed great color and flavor, so all the work pruning the vines this summer paid off. What I have found is that fermenting the grapes for 3 weeks is great to extract the maximum amount of color and flavor, but the grapes have to be of premium quality, which is developed in the vineyard before the grapes are even picked.

Interestingly, if the vine branches get over 4 ft long, they start producing more sugar than sending energy to the grapes and thus a herbaceous flavor is apparent in the resultant wine, which in small amounts is ok, but large amounts detract from the grape and oak flavors.

Consequently, trimming the vines during the summer to limit the length of the vines actually improves the flavor and color of the grapes and wine. Conversely, too much trimming increases the opportunity for the sun to raisin the grapes, which produces a cooked grape or raisin flavor in the wine.

As for this years Cabernet Sauvignon, I am eager for the first year of aging to end so we can taste the young wine at its first stage of development, which will be late fall 2012.

Cheers, Steve.

2011-12-06T10:43:00.001-08:00

The Cabernet Sauvignon grapes were on the vines a little longer than I had planned or wanted this year, but as Vicki says: "Life happens when you are making plans".

The good part of waiting was that the weather cooled off and brought more color to the Cabernet Sauvignon, Malbec, and Cabernet Franc.

Now that the Cab has gone through an extended fermentation to extract the maximum amount of flavor and color, I am hoping for great wines from this years crop. Based on what the Malbec and Cabernet Franc are already showing in flavor and complexity, I have high hopes for the Cab.

Look for the invite to our Wine Blending Open House in the Barn so you can be part of the "Creative Process".

Cheers,

Steve & Vicki

2011-10-10T07:13:00.000-07:00

A good time was had by all harvesting Saturday morning, followed by a wonderful home made breakfast! There are more grapes on the vines though, so keep watch for our next harvest and come on out and join the fun!

HARVEST TIME!

2011-10-05T21:21:00.000-07:00

Harvest time is here...the grapes are ready!

Join us this Saturday, 7:30 am

Breakfast will follow

All are invited!

Please RSVP so we can prepare for the breakfast.

559-299-0477

or email at

info@3oaksvineyard.com

Greetings from the vineyard!!

2011-06-26T18:26:00.000-07:00

Hello from 3 Oaks Vineyard! We are joining the blog world as a way to share what all is going on here. We invite you to follow along as we share the seasons of the vineyard, wine making adventures, along with weddings and parties.

Give us a call and join the Vineyard Club, or coming soon, the Vintners' Club. We will be sharing more about that so be sure to check back often!

Please enjoy some photos of recent weddings at the vineyard.....

Photos by Hannah Gaul Photography!

Photo by Hannah Gaul Photography

View of ceremony site next to barn and menu! Photos by Hannah Gaul Photography

A June wedding at 3 Oaks

The pink parasols provided to the ladies for shade played nicely against the green of the vineyard and the sunset went right along with the color scheme!

That should be enough to make you want to come back for more, right? Next time, we will post some pictures of some of the sunsets here at the vineyard; then you will start to understand why some say this truly is an oasis in the city, and why we pinch ourselves to think we get to live here. We do love our time here and feel it is such a blessing to share this with others!

Carpe Vino! Steve & Vicki