The new oil arrived at the b&b last night in time to give a liter to my climbing guests who were leaving today for Rome. This year's oil is much greener and a bit harsher than last year's, so it will need a couple of months to get a bit softer before you pour it all over your salad.
Below you can see the difference in color between 2011 and 2010 and the oil really won't change color much over its life.
Ok, I'm back having done a side by side bruschetta tasting between these 2 and they are different, but both good with the new one having that fresh olive smell you only get right after pressing.
My Seattle guests were avid climbers and had hauled all their climbing gear to Spain and Italy, so it was up to me to try and find climbing places where the bolts had already been placed (I didn't know there were these special places all over the world). As I am quite ignorant of this sport having limited my climbing experience to olive trees, it took a bit of googling and talking with my bike shop friend Brian, but I found a great place for them at Monte Rosara and they enjoyed scaling the limestone outcropping there.
This was a sport I wanted to try when I was 14 and vacationing with my folks in Colorado, but I never got to try, just a bit in scouts.
The wines are pretty much all resting from the strain of fermentation and now it is about time to think about clarifying, just a tiny bit, my Pecorino and get it in bottles with a Reserve sticker. The Montepulciano is staying on its skins for another week and then will be pressed. It has notes of mature fruit which comes from the dry, hot last 2 months we experienced before harvest. The pH of all the wines is quite high and to stabilize the wines for bottling will be adjusted slightly lower with tartaric acid, the acid most prevalent in grapes. At least the alcohol level of the Syrah, Petit Verdot and Cabernet Sauvignon were all at or below 15%. What a year!
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