Poodle Shearing

Poodle shearing you ask?

Why yes, that's what it looks like when pruning the vines.

The vines are all bushy, green, large, and unruly like you see here. Bad vine!

The weeds are everywhere. Four o'clocks (no longer the pretty, petite flower of my yesteryear) are racing to see if they can choke out the vine and get its share of the bamboo pole to the top. The grasses are a foot high trying to bury the vine.

When I'm done pruning the vine, they are merrily prancing before me like a newly shaven poodle. Kinda scrawny, skinny, and definitely a little embarassed. This photo to the left definitely tells the story.

When I see those scrawny, newly shaven poodles I think "Oh, you poor things. Who did that to you?" Who started that tradition of shaved poodles with bows and nail polish? Seems like a French renaissance thing to me, doesn't it to you?

Well it's the same primping with the vines, sans bows and polish. The vines when they're newly pruned are free of all big leaves down below the fruit wire. The area around the base of the vine is free of big weeds and any other invasive flora beside vine. The trunks are tied around the bamboo support stick to ensure they "want" to grow up to the sky. Just like a newly shaved poodle, don't ya think?

Have you tried the 2008 A to Z Pinot Gris from Willamette, Oregon? Yum. You can't go wrong with a white from Oregon grown the Willamette valley. This white wine is lemony and fresh with hints of fruits. It feels like summer. Perfect with caprese. Give it a try.

Remember imbibe and enjoy.

This Weekend's Eco-tourism a Great Success!

Everyone that attended the eco-tourism had a great time! There was sunshine, and cool breeze. No fingers were missing and all backs were strong as boards. Our resident dogs, Elsie and Marley, were keeping cool in the shade of the vines. They were making sure that everyone was having a good time.

At the crack of dawn, lattes, croissants, and fresh fruit was ready for the enthusiastic crew. With ties, wires, and pruning shears in hand, the tourists ventured out into the vineyard to commune with nature while NPR was playing in the background, giving the listeners Click-n-Clack, What'd Ya Know, and Wait, Wait, Don't Tell Me.

Kenny, one of the founders of K Squared Eco-tourism, is shown here really getting into the pruning vibe. He's making sure that the vines are properly attached to the fruit wire, the bottom wire. You can see he's making sure the bamboo pole that the vines use for support is perpendicular to the wire.

Later that morning, after a refreshing shower and a jump in the hot tub, we asked Kenny how he enjoyed his first eco-tourism adventure.

Kris: "Kenny, so how'd it go this morning? Did you have a great time?"

Kenny: "Kris, I loved the French style breakfast, and my machiatto was out of this world! Delicious. The attention to detail was first rate."

Kris: "When you got out in the vineyard, did you feel at home? Like you knew what you were suppose to do?"

Kenny: "Ya know, Kris, K Squared Eco-tourism did a really fine job prepping us on what to expect and what to do once we got out there. When I finally reached my first grapevine, I already felt like an old hand."

Kris: "That's great. What do you feel was the best part of the eco-tourism morning?"

Kenny: "I felt like being one with nature, feeling the sun and the breeze, and really being a part of the event was all really good. It's hard to pick just one."

Kris: "How did you like the peach-infused Goulart Torrentes 09 white wine served chilled when you returned to the main house?"

Kenny: "Wow! That was really a surprise. The wine was peachy, grassy, with a hint of flowers and citrus. A nice wine from start to finish. Delicious."

Kris: "Well, that's all for now folks. Come join us for our next eco-tourism weekend at harvest time."

Remember imbibe and enjoy.

Ecotourism, my patutti!

We are now looking at more work, I mean fun,with final training up the vines. It's tedious, detailed and.....fun. As Kenny's email invitation shown below will attest.

Well, that all depends on your idea of fun. I can't think of anything I'd rather do at dawn then don some bug protection, pull my hair back under a hat, put on my pruning backpack (complete with vine ties, vine wire holders, and pruning shears)and perform endless deep knee bends in the vineyard.

And besides, look at how enticing the marketing director of K Squared Vineyards made his request.....

"Hello All,

Yes, that’s right—we are offering the opportunity of the summer! The weekend of July 24th-25th we are offering a FREE Eco-Tourism Vacation at K-Squared Vineyards in beautiful Palisade Colorado! Should you choose to accept this unbelievable offer your vacation will start on Saturday morning with FREE coffee or tea before heading out to the vineyard very early before it gets too hot! Our main goal of this FANTASTIC Eco-experience is to prune and re-train the vines which were lost (80%) to the extreme freeze of this past winter. When it gets too hot to work in the field we’ll break for the day and either go float on the river, ride on the Mesa or take a nap! The evening will include a dazzling BBQ feast, dancing and of course plenty of wine (and or beer)! For those that didn’t get enough of the Eco-experience on Saturday, we’ll repeat the process on Sunday!

We hope to see you here! It’s sure to be an unbelievable experience!! Please RSVP for choice free accommodations!"

Operators are standing by to take your reservation now!

Remember imbibe and enjoy!

Spicy Watering

Nothing like the sun in the middle of July to fry everything under the sun. In Colorado, the humidity is low so the nights are cool, but 110 in the sun during the middle of the day is still hot and way unpleasant. But it’s a dry heat. Thus, you’re being baked in a pizza oven as opposed to be braised in the pressure-cooker humidity of the Midwest. Neither feels good. Ergo…..

Ahh……cool, crisp water. It’s time to water the vineyard again. Time to provide the vines a needed reprieve from the elements.

The cool water from the grand Colorado River diverts into our 6 inch pipe and flows through the dozens of 3” holes down the furrowed creases positioned about a foot away from each vine. As the water oozes from the furrow into the light brown, sandy, clay dirt, the soil’s color transforms from harsh, desert tan to a rich milk chocolate brown. The saturated dirt feels cooler…literally. When it’s completely soaked into the top soil and reaches the vines, I can physically see the vines get happy.

I imagine the satiated vines must feel the same way I did when I made the 9-mile hike down into the Grand Canyon in July a couple of years ago. I started at the top of the south side of the canyon and it was hot (low 90s), and by the time I reached the bottom of the canyon, it was super hot, oven hot, oh my god hot. Way over 110. Luckily, there’s water and lots of it, the Colorado River, flowing through the bottom of the canyon. Exhausted, dehydrated, and overheated, I took off my hiking boots and lowered my bare feet into the river.

The initial feeling of my hot, sweaty skin surrounded by the immersion of my feet into the cool, caressing water was orgasmic. The coolness immediately sent chills up my spine. My feet felt pain, then a tingly, prickly sensation. Followed by goose bumps all over my body. Expressed by an uncontrollable “Aahhhhh” spilling out of my mouth while my head tipped back and my eyes closed uncontrollably. Finalized with an endless smile. (You know what I’m talking about.) I happily fell back against the rock and contently stared up at the desert blue sky.

Well, shoot no wonder those vines are happy.

Remember imbibe and enjoy.

Nous Sont Fini

....for now. For now the field is mowed, the weeds are whacked, and the vines are happily growing tall. The vines are intermingled amid the 2nd and 3rd wires, a very happy sight for sure.

For now we can spend our weekends doing something else besides vineyard work, sunup to sundown.

For now the vines don't need to be watered, sprayed or pruned. They don't need to be fertilized, aerated or taped.

At this very moment, they remind me of little children all snug in their beds. Their faces have that angelic look that makes you fall in love with them all over again. The vines all big and leafy, some with green grapes thinking about turning purple, are the true gifts given to us by mother nature. Heavenly.

So tonight.....we celebrate. We crack open a very yummy bottle. A must have in every drinking person's cellar. Tonight we open a bottle of Blackstone Sonoma Reserve Rubric, 2006 vintage. Rubric is 59% Cabernet Sauvignon, 10% Merlot, 8% Petite Verdot, 8% Syrah, 7% Cabernet Franc,

6% Petite Sirah, and 2% Tannat. Whoo, what a mix! By the way, I have no idea what Tannat. Could use some help here. :)

It's a $20 bottle of wine, steep in my book of always finding the cheapest good wine. But boy it is good! I mean like take the first sip and say "ummm." good. It's smooth. No tastebud adjustments required. You know when you drink some wines, your first response is "whew! that is tang-g-g-y. I'll get used to it." None of that.

Here's what they say about their wine: "Aromas of black cherry, blackberry jam, cassis, cigar box (really? please), and coffee with a hint of toasted spice. This stunning blend carries layered flavors of ripe , jammy black fruit (that I can actually taste, that's it. No cigar box or coffee) This is a concentration wine with a rich mouthfeel and silky texture. Fine, supple tannins provide a lingering finish perfect for pairing with braised short ribs, herb-coated lamb, or dark chocolate souffle.

Alright now I'm getting hungry. This should be perfect with the pork chops we're having tonight. For tonight and this weekend we celebrate the vines at their finest.

Remember imbibe and enjoy.