September 2002

         After an early spring start, our mild summer slowed grape ripening a little, but not much. We began our harvest August 23, nine days later than last year but still a week or two ahead of "normal", whatever that is. Continuing cool weather may stretch this year's vintage out considerably, if it continues.
         We are pleased to announce the availability of our 1997 Cabernet Sauvignon, 1998 Pinot Noir and the re-release of our 1990 Cabernet Sauvignon.
          R ight from the beginning, the vintage of 1997 in northern California was widely acclaimed for its quality, particularly for Cabernet Sauvignon. In fact, some experts classify it as the best Cabernet vintage in at least 35 years. Our 1997 Cabernet is composed of 88% Cabernet Sauvignon grapes, plus 2% Merlot and 10% Cabernet Franc. A touch of raspberry is evident in the aroma. Already velvety on the tongue, its innate concentrated complexity is just beginning to reveal itself. These characteristics will grow as the wine matures. Full development should be attained in the 2015-2025 time frame. Before then we recommend at least two hours of aeration prior to drinking, and up to twelve hours if consumed before 2010.
          Wines from the 1998 vintage were not highly regarded by some critics early on. It is now apparent that many of them were just not well understood. While they are usually developing more slowly than the wines of the previous year, and the subsequent year, their long term potential is often very good. Our 1998 Pinot Noir is 100% varietal and has a cluster of dark fruit aromas punctuated by hints of plum and cherry. Rich and full now, the flavors show great promise for the future. Prime consumption time for this vintage should be from 2005 to 2015, and possibly a few years longer.
          The 1990 Mayacamas Cabernet Sauvignon is still a very dark purple, indicating freshness and vigor.
          Composed of 2% Merlot, 2% Cabernet Franc and 96% Cabernet Sauvignon grapes, its ripe fruit nose seems to contain many elements. This diversity carries over into the mouth, and the wine has a complex, lingering finish with the Cabernet grape structure clearly dominant. It is highly enjoyable now and will remain so for at least another decade.
          The Ahwahnee Hotel in Yosemite has held several "Vintners' Holidays" programs each year for well over twenty years now. I am going to participate in the November 17-19, 2002 session this year. It is always a pleasure to visit that beautiful part of the world and these programs are most enjoyable. Anyone interested in the details of any of these events can contact the Ahwahnee by phone at (559) 252-4848 or log on to www.yosemitepark.com on the web.
          As we bought Mayacamas in 1968, this is my 35th year stomping grapes here. Nonie and I have raised three sons on this mountain vineyard, the oldest of whom, Matt, is now working here with us as Vice-President in charge of everything I forget. It's a very big job. His wife, Ursula, is helping out ( and a great help ) in the winery part time. Dennis Emslie-Drummond, our Assistant Winemaker for the last five years, is now my Co-Winemaker and we are much better off for it. Pat Schoenfeldt has been working in our vineyards, winery and all over the ranch for 23 years and we are blessed for her continuing loyalty. Likewise for Gary Chism, our Equipment Manager, who, for 28 years, has kept our menagerie of vehicles, equipment and machinery, mostly antique, operating. Raul Lomeli, head of our vineyard crew, has been with us for 25 years and his value cannot be over-stated. His good staff of Irene Gonzalez, Geronimo Madrigal, Genoveva Mariscal, and Jose Manuel Valadez has to be regularly augmented with temporary people to get our many field tasks accomplished. We are truly grateful for them all.
          Last week we were harvesting grapes and I went out in the vineyard to talk again with Raul. His English was quite limited when he first joined us but he has improved it markedly so we communicate mostly in English now. I explained the details of what, when, where and how I wanted the crew to pick next. Then I asked him if he understood everything. He smiled and said, "Yes, I understand everything." And then " You know, your English is really getting pretty good."