At 2Hawk Vineyard & Winery, we’re proud of our handcrafted, estate-grown wines. If you’ve visited our tasting room or our online store, you may already be familiar with some of our wines, such as Tempranillo, Viognier, or Malbec—just to name a few. But why do we choose to cultivate these varieties specifically? In this post, we’ll explore how our location influences the types of wine we produce—and why Tempranillo is right at home here at 2Hawk.
Archive for Wine Production – Page 2
As spring advances and the vineyard blossoms into activity, a special time of year for 2Hawk approaches: our spring wine club release. Twice a year—in May and November—we make our very best wines available to members of the 2Hawk Wine Club for shipping or pickup. This May, we are excited to release four exquisite wines that represent the exceptional terroir of the Rogue Valley and especially the 2Hawk estate vineyard.
Spring is a time of anticipation in the vineyard. It is when the vintage’s crop begins its next stage of development and the potential of a new growing season fills the air. As temperatures rise, the vineyard awakens from its winter slumber and delicate buds begin to emerge from the vines, eventually giving rise to flowers and fruit. This special time of year isn’t without its risks, however—it’s a time of both excitement and watchfulness over the emerging crop.
Fermentation is the process by which grape “must” (a fancy winemaking term for unfermented grapes or juice) transforms into wine. During fermentation, yeast—our microbiological friends—convert grape sugars into alcohol. There’s a lot more than just alcohol production going on, though. Fermentation drives complex chemical reactions that affect the flavor, aroma, and even color of the finished wine.
To make extraordinary wine, you need extraordinary grapes. The foundation—quite literally—of a vineyard that produces extraordinary grapes is the soil on which it sits. Here at 2Hawk, we’re proud of our unique terroir and the role its soil plays in making our wines memorable and distinct. In this post, we’ll explore the special contributions our soil makes to our wines.
2018 is drawing to a close, marking another stellar year for 2Hawk Vineyard & Winery. We’re particularly pleased to report we experienced an excellent harvest, despite some daunting challenges. Below you’ll learn what went well, what we’re excited about, and what we’re looking forward to in the future.
If you’ve been around wineries long enough, you’ve probably heard the term “crush pad” at some point. A critical but easily overlooked part of the winery, the crush pad is where the winery meets the vineyard and the process of turning grapes into wine begins. If the term conjures up a mental image of grapes being crushed into juice and pulp, you’re on the right track. Thanks to the evolution of winemaking technology, however, a crush pad is now simply the area where harvested grapes are processed—we don’t actually crush them anymore.
Late summer and fall represent a magical time in the vineyard, with row after row of vines brimming with fruit slowly approaching ripeness. But how do we know when it’s the perfect time to harvest the grapes? It’s a harder question than it may seem, with weather, variety, desired wine style, and even the winemaker’s personal preferences and experiences each playing a role. Like most aspects of the winemaking process, it’s a combination of science, experience, and intuition.
One of the oldest human traditions, winemaking spans the entirety of recorded history and likely existed long before we got the idea to record history. The finer details of how wine is made have evolved over the millennia, but the basic process remains the same: grapes are harvested, their juice is fermented, and the result is wine. The particulars would fill a library, but we’ll examine the basic steps of winemaking for starters.
“What are tannins, and can you taste them in wine?” We get questions like this fairly often in the 2Hawk Vineyard & Winery tasting room. Found naturally in grapes, tannins are antioxidant polyphenols that impart dryness, astringency, and mouthfeel to wines. They play a crucial role in the winemaking process, starting at harvest and continuing on even as wines age in the bottle.