Interested in organic winemaking, meeting our growers and our visionary Stephen Cipes, in-depth tasting notes, or being tantalized by Chef Croy's mad cooking skills?  Pick a category on the right to delve in.

Ezra Cipes
 
December 10, 2014 | Ezra Cipes

Catching Up with Ari Cipes

Hanging out with Ari in the vineyard while he's pruning and getting excited about next year's season:

Catching Up with Ari Cipes from Summerhill Winery on Vimeo.

Ezra Cipes
 
November 27, 2014 | Ezra Cipes

Oak Tanks

Summerhill bought itself an early Christmas present... 90 000 L of French oak storage capacity. These nine 10 000 L tanks actually function as both fermenters and maturation barrels.

This is part of winemaker Eric von Krosigk's Biodynamic program. Wood is a natural home for yeast and malolactic bacteria, or in other words, for the micro-biology that transforms grape juice into wine. These beneficial organisms will colonize the wood, and allow us to make consistently delicious wine without relying on packages of winemaking yeasts and bacteria that are made in laboratories. Although there is nothing wrong with the store bought yeasts (in fact, they are a big reason there is so much consistently good quality wine made all over the world these days), there is something almost magical about making wine with your own colony of yeast. The tiny organisms naturalize, and mutate slowly over time, creating a unique formulation that adds complexity and depth to the resulting wine - and importantly, it helps to translate a unique sense of place.

This will also change the style of the red wines made in these tanks vs the 225 L barriques which are currently used for all of our reds. The fruit will be better expressed in these larger vats because of the smaller ratio of oak surface to wine, so that the resulting effect of passive micro-oxygenation is lessened.

Here is a little photo-journal of the process:

The wood and materials arrived on pallets, sent over from Italy. Note the dried reeds used between each plank in order to make the tanks water tight.

We unloaded dozens of huge metal bands.

When the coopers from Italy finally arrived they set right to work...

... and made quick progress.

Soon the tanks were complete and filled with wine. In this image, everything is complete except for the last step of painting the metal bands red. This is done to signify these tanks are used for red wine production. Green bands would signify white wine.

Et voila, we're up and running. Note the red hose leading to the top of the tank. There is a sprinkler up there, and this hose is used to pump the fermenting wines up over the cap of grape skins that forms during fermentation. By pumping over the young wine, we bring much needed oxygen into the fermentation, and extract colour, flavour and tannin from the grape skins.

 

Ezra Cipes
 
October 30, 2014 | Ezra Cipes

Sponsoring the Blue Dot Tour

David Suzuki is a Canadian icon. I have known of him as a public figure since elementary school, and have always thought of him as a beloved national figure. But in recent years I have come to understand that he is considered a little controversial by some - that not everyone shares his point of view as I do.

In recent years, Summerhill has developed a professional relationship with the David Suzuki Foundation, beginning with the launch of our Alive Organic Wine series. When asked to provide in kind sponsorship to support the Blue Dot Tour, we did not hesitate for a second.

David Suzuki's message is brilliant and simple and true: Every Canadian should have the right to a healthy environment. We're proud to support his efforts out on the road, getting the message out there and hopefully starting a national debate on this bold and righteous premise.

Hope to see you there!

 

 

Ezra Cipes
 
October 22, 2014 | Ezra Cipes

Federweisser Ceremony

Federweisser is a name for young fermenting wine. In this harvest ceremony of thanks giving, some is poured back in to the vineyard to thank the earth, and more is enjoyed with Zweibelkuchen (onion pie) to celebrate!

Federweisser Ceremony from Summerhill Winery on Vimeo.

 

Ezra Cipes
 
October 3, 2014 | Ezra Cipes

Biodynamic Compost

Gabe Cipes adds biodynamic preparations to the compost at Summerhill Vineyard. Oct 2, 2014.

 

Biodynamic Compost from Summerhill Winery on Vimeo.

Ezra Cipes
 
September 24, 2014 | Ezra Cipes

Grape Sorting

Eric von Krosigk showing how our new automated berry sorter works:

 

Grape Sorting from Ezra Cipes on Vimeo.

 

 

Ezra Cipes
 
April 1, 2014 | Ezra Cipes

Deer Fence

Deer Fence

 

This picture of a buck quite at home in the middle of our parking lot was taken in November 2012:

 

Later that winter, the buck and his family ate an entire block of Chardonnay hanging on the vine for icewine. The next spring they nibbled all of the green growth from the newly planted vineyard blocks:

Summerhill Vineyard was first planted to grapes in the 1940s, and it has never been fenced. The property has always contained multiple nature habitats, both wetland and dry gully preserves, as well as a meadow area. We have always considered the property to be a nature preserve along with being a farm. However, with the development all around our farm, and the proliferation of deer fencing around nearby properties, the pressure that the dear deer have exerted has become too much, and we have decided to fence the vineyard to keep them out.

The dry gully, where the deer seem to spend most of their time, will be outside the fenceline, but the wetland preserve will now be enclosed. This will have serious repercussions for the ecosystem, which we can't pretend to understand or accurately predict. We will do our best to keep the deer out, but assume the coyote will be able to traverse the cattle gaurds and will remain as predators for small mammals... or at least we hope they will remain.

This was a big decision, with much pulling of hair and gnashing of teeth. We don't take these things lightly. However, after sustaining significant losses due to deer pressure over the last three seasons consecutively, we have to deal the economic realities of farming.

Here are some more pics of the dry gully and the fenceline:

 

 

 

Jesse Croy
 
December 10, 2013 | Jesse Croy

Recipe: Squash Baked Cornish Game Hen

Squash Baked Cornish Game Hen
"The Festive Edible Crock Pot"
 
The Bird Ingredients:
 
1 cornish game hen, room temp or slightly warmed ( choices market)
1 large turban squash or small pumpkin, room temp or slightly warmed
150g chorizo sausage
1 onion
3 sprigs thyme
1 sprig rosemary
2 tbl Butter
3 cloves garlic
1 tsp dried sage
1 tsp himalayn pink salt or celtic salt
Black pepper
 
Method:
 
Preheat oven to 350 F
Remove the seeds and pulp from the squash/pumpkin, season .
Season the bird cavity with salt and pepper.
Combine the herbs with the butter and rub under the skin of the bird, season.
Truss the bird with butchers twine making a figure8 under the drums, flipping onto the breast and tie behind the wings. Leave a tether of twine about 6inches to pull the bird out later.
Place the chorizo, and aromatics into the squash. Place the bird in, cover with more herbs and aromatics. Put the squash "lid" back on and place in a cast iron pan.
Roast in the oven on the middle rack @ 350 for 4 hours. Use a meat thermometer to ensure the center of the bird reaches 150 degrees.
Remove from the oven, remove bird and allow to rest covered.
Use the liquid in the squash to deglaze the caramelized bits from the pan. Reserve Chorizo for stuffing. Use remaining aromatics and a cup of the squash with the liquid to reduce with the pan drippings to form a gravy. Adjust the seasonings and puree using a hand blender.
Add the butter to the sauce while hand blender is on. Hold for plating.
 
The Stuffing Ingredients:
 
2-3 day old pretzel buns diced and dried
1 rib celery diced
1 onion diced
1 apple diced
1 pear diced
250 ml cider
1/3 cup raisins
Chorizo (reserved from previous recipe)
1tsp sage
1 tbl butter
 
Method:
 
Heat the cider and add to the raisins. Do this while preparing the bird in the morning.
Saute the onions, celery chorizo and apple/pear mix until softened.
Add the raisins and cider, allow to slightly reduce
Add the pretzel dice, season with salt, pepper and sage
Allow the mixture to moisten, add butter.
Reserve for plating.
 
The Root Veg Ingredients:
 
1 bunch kale
5 root vegetable varieties
50g camembert cheese
3 tbl pumpkin seeds
 
Method:
 
Preheat oven to 400
Select root vegetable varieties, peel and process according to spec, season with salt and oil.
Place on a baking sheet with parchment spaced enough for air flow to allow even roasting.
Roast until caramelized.
While still hot, toss with kale and camembert.
 
To Plate:
 
Carve bird into quarters.
Slice a sliver of the soft baked squash onto the plate.
Mound a serving of the cheesy root veg into the crescent.
Place desired portion of game hen onto vegetable, top with stuffing and a swirl of the squash gravy.
Time Posted: Dec 10, 2013 at 1:48 PM
Ezra Cipes
 
September 9, 2013 | Ezra Cipes

Investing in Quality

Elevage is a French winemaking term that The Oxford Companion to Wine defines as "the series of cellar operations that take place between fermentation and bottling, suggesting that the winemaker's role is rather like that of a loving parent who guides, disciplines, and civilizes the raw young wine that emerges from the fermentation vessel."

Every year we make a few investments to bring up the overall quality of our wine. Last year it was a cluster sorting table, and this year it is a new destemmer/deleafer, which our excellent winemaker Eric von Krosigk introduces in this short video:

Ari Cipes
 
July 8, 2013 | Ari Cipes

Ari's Vineyard Blog III

We were blessed with wonderful planting weather as we got the last vines into the ground this season. The clouds and rain provided a gentle, nurturing environment for the vines to set root.

Planting out the new blocks of Gruner Veltliner has been an absolute treat compared to inter-planting established blocks. The ground has been freshly prepared, and we are working on a blank canvas, digging into soft dirt where we are not competing with established root systems. I am taking a particular satisfaction in setting up these new blocks. It is an opportunity to see the entire process through, and will serve as a great learning experience for the next few years, watching and engaging with these plants through the most critical stages of their development.

Late last fall, we tore up all the old posts, removed the wires, and dug up all the existing vines in a .8 acre block, leaving the ground lumpy and unsettled, holes and mounds everywhere. Once the ground had thawed in early spring, we prepped the earth by deep ripping and then discing.

Preparing a field is a very meditative experience, driving straight up and down the rows at a slow speed, carefully watching the tractor tires to ensure a straight line. As the soil is worked, the tractor is followed by a loyal bunch of blackbirds and robins, hopping behind, stuffing their beaks with worms.

As well as planting, we have been slowly chipping away at tucking and shoot thinning the older vines. It is a very slow pass through each row, as we are mindful of many things at once. It is a job that will greatly determine our yield and quality of fruit come fall. As a general rule, we try to leave one hand space between each shoot growing up from the tied canes. This allows for good airflow and more space through the canopy and fruiting zone to keep mildew down. We are also suckering the vines, removing new shoots on the trunk, and siting good options for next year’s canes. The catch wires are pulled over the chosen shoots and are clipped together on both sides of the row to make the familiar vertical shoot positioned (VSP) vineyard hedge. We are aiming to allow dappled light to come through the canopy, as congestion or clumps of growth will culture an environment ideal for mildew and bortrytis. A vineyard mentor once told me that in a perfectly thinned canopy, you would not know whether a naked person walking on the other side of the row is a man or woman. Upon sharing this information with the crew, it was suggested that we all work naked to ensure good quality control... Maybe next year.

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