Please don’t get me wrong, I am not announcing that summer is over already, but having just celebrated the longest day of the year (21st June in the Northern Hemisphere), we now look forward to possibly our shortest summer.

Our calendar for summer 2011 will have to be altered dramatically, as we plan for the early harvest. The first thing to disappear will be the planned closure of the Bodega for one week in August. Indeed, the week that we wanted to close may well end up being the week that we start to pick, so I guess that I might have to ask our team to work instead!

But the preparations for harvest actually start much earlier than that….

Not only do we have to order all the materials that we need, but obviously we have to ensure that we have enough space in our tanks to receive the new wine, and this usually involves a programme of bottling to create a bit of spare capacity.

As the wine has to pass through cold stabilisation, filtration etc. before it is bottled this also takes time and forward planning, and so working backwards from the anticipated harvest date, it means that we will probably have a very short summer indeed.

To finish on a more positive note, at least I will save on a bit of sun cream this year!

Please don’t get me wrong, I am not announcing that summer is over already, but having just celebrated the longest day of the year (21st June in the Northern Hemisphere), we now look forward to possibly our shortest summer.

Our calendar for summer 2011 will have to be altered dramatically, as we plan for the early harvest. The first thing to disappear will be the planned closure of the Bodega for one week in August. Indeed, the week that we wanted to close may well end up being the week that we start to pick, so I guess that I might have to ask our team to work instead!

But the preparations for harvest actually start much earlier than that….

Not only do we have to order all the materials that we need, but obviously we have to ensure that we have enough space in our tanks to receive the new wine, and this usually involves a programme of bottling to create a bit of spare capacity.

As the wine has to pass through cold stabilisation, filtration etc. before it is bottled this also takes time and forward planning, and so working backwards from the anticipated harvest date, it means that we will probably have a very short summer indeed.

To finish on a more positive note, at least I will save on a bit of sun cream this year!

A couple of weeks ago I wrote about Oxygen Transfer Rate (OTR), and how the type of closure can influence the quality of our wine long after it leaves the cellar. Of course the conditions chosen for bottle storage will also determine its evolution, meaning that the loft (attic) of your house is really not an ideal location, but then that’s another story…..

We have already established that Nomacorc is the best closure for our wine, and select the most suitable quality for our products no matter what the cost (synthetic is by no means cheaper than natural cork). However, in our constant quest for improvement, and with the help and advice from our friends at Nomacorc, we are now taking our cork expertise to the next level.

The new Nomacorc Select Series is available in three categories – not based on quality, but based on the density of the material. The differing densities have a significant influence on OTR, and therefore have a direct effect on how the bottled wine will evolve.

It would be easy for us to simply read the published statistics and to follow the recommendations of Nomacorc, but for such an important decision we have decided to make an analysis based on our own test bottlings. Under controlled conditions we have bottled three batches of the same wine, using the three different examples of the Select Series. Over the next 6 to 12 months we will pull corks at regular intervals, and then taste and analyse each bottle to determine how the three different corks influence the development of our wines.

If we discover that any one of the three works better than our current quality, then we will make the change. If there is no improvment then we will simply continue as we are, thus applying one of my favourite philosophies – if it ain’t broken, don’t fix it!

A couple of weeks ago I wrote about Oxygen Transfer Rate (OTR), and how the type of closure can influence the quality of our wine long after it leaves the cellar. Of course the conditions chosen for bottle storage will also determine its evolution, meaning that the loft (attic) of your house is really not an ideal location, but then that’s another story…..

We have already established that Nomacorc is the best closure for our wine, and select the most suitable quality for our products no matter what the cost (synthetic is by no means cheaper than natural cork). However, in our constant quest for improvement, and with the help and advice from our friends at Nomacorc, we are now taking our cork expertise to the next level.

The new Nomacorc Select Series is available in three categories – not based on quality, but based on the density of the material. The differing densities have a significant influence on OTR, and therefore have a direct effect on how the bottled wine will evolve.

It would be easy for us to simply read the published statistics and to follow the recommendations of Nomacorc, but for such an important decision we have decided to make an analysis based on our own test bottlings. Under controlled conditions we have bottled three batches of the same wine, using the three different examples of the Select Series. Over the next 6 to 12 months we will pull corks at regular intervals, and then taste and analyse each bottle to determine how the three different corks influence the development of our wines.

If we discover that any one of the three works better than our current quality, then we will make the change. If there is no improvment then we will simply continue as we are, thus applying one of my favourite philosophies – if it ain’t broken, don’t fix it!

And now time for a quick weather update…… (admit it, you’ve been dying to know!)

A day or two before my friends arrived for a long anticpated visit from New Zealand, quite inevitably, our weather changed. After weeks, nay, months, of warm sunny weather, the temperature suddenly dropped by around 8°C, and the skies filled with cloud.

To be perfectly honest we could have done with a good soaking of rain, but so far we have had nothing more than a week of low cloud, the horrible ‘hanging’ mizzle that somehow just sticks to your clothes, and a few light showers.

Once our vineyards dry out, then I will be the first to admit that a bit of treatment is going to be needed – I have said it once, and I will say it again – the Galician climate is simply too unpredictable for us not to intervene at some point.

Having said all that, we are still anticipating an early harvest. My guess is still the end of August.

And now time for a quick weather update…… (admit it, you’ve been dying to know!)

A day or two before my friends arrived for a long anticpated visit from New Zealand, quite inevitably, our weather changed. After weeks, nay, months, of warm sunny weather, the temperature suddenly dropped by around 8°C, and the skies filled with cloud.

To be perfectly honest we could have done with a good soaking of rain, but so far we have had nothing more than a week of low cloud, the horrible ‘hanging’ mizzle that somehow just sticks to your clothes, and a few light showers.

Once our vineyards dry out, then I will be the first to admit that a bit of treatment is going to be needed – I have said it once, and I will say it again – the Galician climate is simply too unpredictable for us not to intervene at some point.

Having said all that, we are still anticipating an early harvest. My guess is still the end of August.

Ever wished your glass of malbec was more musical or that your sauvignon sings? No, of course not. But we all grew up knowing that our mothers’ glassware could make sweet music. The glasses pictured above have been made to satisfy that kid inside. Each glass is marked with musical notations to denote the exact amount of albariño required to create the perfect pitch (we assure you that albariño is by far the best wine for this purpose).

Unfortunately these glasses don’t come cheap, so start saving up so you can play that sonata. And at least if you don’t succeed in creating musical magic, you can always console yourself with a decent glass of Castro Martin!

Ever wished your glass of malbec was more musical or that your sauvignon sings? No, of course not. But we all grew up knowing that our mothers’ glassware could make sweet music. The glasses pictured above have been made to satisfy that kid inside. Each glass is marked with musical notations to denote the exact amount of albariño required to create the perfect pitch (we assure you that albariño is by far the best wine for this purpose).

Unfortunately these glasses don’t come cheap, so start saving up so you can play that sonata. And at least if you don’t succeed in creating musical magic, you can always console yourself with a decent glass of Castro Martin!

If you are new to our blog, or maybe just bored with the way it looks, then I have just discovered a completely new and pretty dynamic way that you can view it (it’s an especially good way to look back through our archives, and to view some of my lovely pics!)

Simply add the word ‘view’ to the end of our normal URL – in other words try http://castromartin.blogspot.com/view
Once you are there you will find a drop down menu in the top right hand corner of the page, which offers you several different options of how you change the layout.

Try it! It’s a bit of fun…..

I’m sure that we have all had some widely varying experiences when it comes to in-flight dining on aircraft, from the sublime to the downright inedible (ever tried Ainsley Harriott’s cup-a-soup on Iberia?) But when did you last stop to consider the amount of work that goes into selecting the food and wines that are served during your flight?

Of course many airlines boast Michelin starred chefs to select and design their menus, and indeed I have heard rumours of regular transatlantic flyers being persuaded to a particular carrier based on the quality of in-flight catering on offer…. and why not?

At Castro Martin we are lucky enough to have had our wine selected for service at high altitude, but did you know that how you perceive your glass will be determined by the length of time that you spend in the air? Cabin pressure can play havoc with your tastebuds over time, and the wine that you adore on the ground might taste tough and bitter after several hours cooped up on a plane.

During the forthcoming ‘Taste of London’ event later this month, our friends at British Airways will be showcasing their experiences on how food and wine works in the air, and explaining the science behind some of their menu and wine selections.

Personally, I find this subject truly fascinating, and by way of a ‘taster’ would highly recommend taking a look at this video of an in-flight wine tasting.

You would think that someone may have had the sense to either postpone this mailshot, or at the very least, change one of the photos.

At the very height of the E. coli scandal in Germany, with people allegedly dying from eating Spanish cucumbers, would you send out a mailshot effectively saying “we have a safer way of transporting your produce”, and then include a photo of a sliced cucumber? Perhaps they are implying that the produce might have been sabotaged whilst in transit? Whatever the intention I am not quite sure whether this is an example of very opportunistic marketing or it is just plain stupid!

Spain is now faced with a huge problem (regardless or not as to whether the outbreak did originate from these shores). The speculation alone has done untold damage to the export of  a large proportion of fresh Spanish produce around Europe, in a typical knee-jerk backlash. Millions of euros are being lost on a daily basis, and in the midst of an enormous economic crisis, Spain can ill afford it.

I must say that I find it uncharacteristically irresponsible of the Germans to point the finger at Spain without conclusive, irrefutable evidence. Talk about kicking a country when it’s down….

I mentioned a week or two ago that our flowering had been extraordinarily early this year, and the recent weather has only served to perpetuate the problem – daytime temperatures of mid to upper 20’s (75° – 85°F). Using the traditional calculation often used by growers, 100 days between the time of flowering and the harvest, this would, in theory at least, give us a date for picking of week commencing 23rd August…. Looks like there might be less sunbathing time this summer!

Althought we ‘enjoyed’ a wet winter here in Galicia, and the water tables were well replenished, we have not had any rain at all for some weeks now and certainly surface soils are getting pretty dehydrated. We will therefore have to take this into account when we start our work on the canopies. Certainly ‘green harvesting’ will not cause any problems, and indeed, should only serve to enhance the quality of the fruit left on the vines, but leaf thinning is a different matter.

Leaves, as we know, are the powerhouse of any plant and provide all the sugar and nutrients required for growth. During the summer we actively remove a percentage of the leaves, not only to provide the fruit with better exposure to the sun, but also to ensure that not all the energy is consumed by thick foliage. The trick is to find the correct density of leaves, and the exact amount that we eventually remove will therefore be determined by how our weather evolves over the next couple of months.