His priority is to determine proper taste for the different occasion and label. He consults the team through “blending sessions” and notes that he has to separate from his own preferences at this point. He plays with the blends based on smell, visuals, and of course tastes. Step 3: In February, David starts assessing blend options. Each vineyard block is kept separate until blending time. To better understand the sparkling winemaking process, David walked me through pivotal points which illuminated the intense work, oversight, time and patience required: Step 1: August is dedicated to hand picking pinot noir for sparkling, followed by chardonnay. He works with team members in blind tastings and solicits consumer feedback from visitors at the tasting room to facilitate consistent improvement and innovation. Flavors also originate from the site and from his deep understanding of his audience - the Iron Horse fans. Burgundian wines and French style sparklings are his jumping off point - a style that matches the Sterlings’ love of French tastes/culture based on their history as past French residents! The combined French influence is evident in Iron Horse wines, especially as they age. David’s roots are on the East Coast, where European wine is the template. As a keen Iron Horse observer, this pervades all decision making, regardless of just how challenging it might be. I’m not surprised to see this commitment to doing what’s right pop up again and again. Laurence’s responsible farming has had ripple effects beyond superb wine, even the creek which cuts across the property has begun spawning salmon again. In certain blocks, the row direction was changed to get the most even sunlight with computer generated simulations guiding the proper orientation. The vineyard has been slowly replanted over the past eight years by 10-15 acre increments. His efforts are grounded in the superior vineyard farming style implemented by Partner and Director of Operations Laurence Sterling. And when he returns to his "desk" - this delicious view below awaits him. David even admits to whispering motivational words to grapes. The winemaking process is about getting on an intimate level with the grapes from beginning of their life cycle ‘til the wine is corked and “laid down” to age. He arrives in the vineyards at 6AM and conducts a sunrise walk through. David starts out every day in a personal paradise. The unique conditions - cool nights and nearby ocean influences, make each of the exclusively estate bottled wines rich with the special flavors, specific to the vineyard and never the result of “recipe winemaking.” Don’t get him started on his “special sauce” or his tireless drive for balance, quality, and class in a bottle. The first thing that sticks out is David’s emphasis on the importance of the “ place.” After an ebullient hello and a pop of Wedding Cuvee to celebrate my recent marriage, he informed me that the Iron Horse estate has the most sought after land for growing Chardonnay and Pinot Noir in all of California. I had the pleasure of touring the property with David one sunny afternoon in Green Valley. He plays a leading role in determining the outcome of exceptional Iron Horse wines and bubbly. Winemaker David Munksgard (pictured below in his "mad scientist" lab) has been a part of the vineyard family for the past 20 years. It's a family effort spanning three generations. Vineyard Spotlight: Winemaking with Iron Horse Mad Scientist & Incurable Romantic, David Munksgard Winemaking at Iron Horse is a passion and brimming with romance. California Sparkling, California Wine, Industry Leader, Iron Horse Sparkling, Special Production, Sustainable Practices, Wedding Season, Winemaker Updates |
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