NOVEMBER 2025 – FALL FORWARD…
With great satisfaction, I am happy to report that vintage 2025 is coming to a close. The last two months have been, as is typical, stressful and rewarding. After more than 50 harvests, it was great to learn a few new insights and new procedures. Winemaking is not really overly complex but if you observe it closely it is a phenomenal process. I remain in awe of it all, just like in the past. Just when you think you might know it all, you receive another breakthrough. Harvest in Napa Valley was a bit larger than usual with wonderful modestly warm weather without any heat spikes to create panic harvesting. We look forward to naturally balanced and flavor rich wines as they mature through their aging in tank and barrel.
Now we proceed to harvest our Spanish and Italian varieties of olives and make our annual cold pressed, extra virgin olive oil. We would love to see you at the winery and offer you a taste of this delicious treat.
I will be on the road in December in South Florida and hope to see you if that is your home. Events are planned including wine dinners, exclusive wine tastings and a consumer tasting at the Fontainebleau Hotel in North Miami Beach. Please let us know if you would like additional details.
Another road trip will take me in April to the Fairmont Mayakoba, south of Cancun, near Playa del Carmen, on the Maya Riviera where I will be leading wine tastings for wine aficionados from around the world. Please let us know if you would like additional details.
Of course, soon it will be winter and we will once again concentrate on restoring the vigor and energy of the grapevines by judicious pruning to allow the vines to rest and rejuvenate for new growth next spring. This is our cycle!
I wish all a happy holiday season with friends and family and fine wine.
Best as always,
Aka. Ernie Weir
MAY 2025 – THE GRAND PERIOD OF GROWTH…
Indeed, we can almost watch the grapevines grow inches per day! It is amazing to see this rapid extension of grape shoots which now show unopened flower clusters, which after flowering in another month or so, will become grapes and eventually wine. As you can see, we are still impressed by this elaborate and beautiful process.
We are preparing to bottle more delicious wines in June from our barrel aging cellar. As you may know, red wines in particular benefit from aging in small oak barrels in order to promote flavor development complimented by light oak influences extracted from premium French and American oak barrels. Further development occurs in the bottle as wines develop their bouquet. Aging also modifies and generally diminishes astringency caused by natural tannins in wine.
Aeration upon opening the bottle is another easy method to allow the wine to express its aroma and bouquet and lessen the astringent nature of the tannin. Tannic wines, typically Syrah, Cabernet Sauvignon and other Bordeaux varieties, cause the mouth to pucker and are generally softened by aeration for 30-60 minutes prior to enjoying at mealtime. You can try it with the new 2022 Syrah included in this shipment. Let me know what you think!
We continue to roll out wines from our rebranded Don Ernesto label series. We hope you will enjoy them, share them with friends and family and spread the news that Don Ernesto will be developing a full series of Heritage and Reserve wines for future enjoyment.
We hope to see you in Napa Valley in 2025.
Best regards for now,
Aka. Ernie Weir
SPRING 2025 – HELLO AGAIN FROM NAPA VALLEY…
Without a doubt, spring is one of our loveliest moments here. The sights and smells are very pleasant and while some are ephemeral, it is a pleasure to enjoy them while they last. In the vineyard we enjoy the sweet fragrance of the blossoming grape flowers. Even though some of us suffer from allergies at this time of year, the sensual enjoyment seems to make the seasonal discomfort worth it.
Grape flowering, known as bloom, has finished and we now see the beginning of berry formation as the clusters fill with pea sized green berries. With further development, the clusters become near full size in the coming weeks.
Our newest vineyard will yield its first significant crop this season. We await this first crop with anticipation. You may remember that due to the destruction caused by the Atlas Fire in October 2017, we replanted both sections of our vineyard. We will now be fully restored.
We are delighted to offer you our latest Don Ernesto Reserve wine. This 2021 Napa Valley Estate Bottled La Familia Red Wine is an expression of our finest organically grown grapes in our two estate vineyards.
We hope to see you here this summer. The days are long, full of sunshine and our Napa Valley has many sights to visit in addition to fine wines.
Best regards to all,
Aka. Ernie Weir
FEBRUARY 2025 – MUSTARD SEASON HAS BEGUN!
As the year progresses from season to season, we also enjoy the changes in the landscape which at this time of year is the appearance of the yellow carpet of mustard flowers that blanket many vineyards. While not a native plant, mustard has established itself and is common to much of Napa Valley. Local mustard themed events include art walks and mustard paired wine tastings! You can find all the events on the Visit Napa Valley website. It can be a beautiful time of year to visit.
Winter vineyard work has progressed nicely as we prune and trim every grapevine, olive tree, fruit tree and rose bush to encourage new and healthy growth in 2025. Our newest vineyard, which was planted in 2022, will come into near full production this year and we look forward to its beautiful fruit from which to produce another outstanding Cabernet Sauvignon wine,
With this wine club shipment to you, we are extremely proud to introduce our re-imagined Don Ernesto wine series. This year we will feature several new Heritage and Reserve wines with vibrant and elegant new Don Ernesto labeling and packaging. With more than 50 harvests in Napa Valley, Don Ernesto will continue to produce excellent Estate Bottled varietal and blended wine for your enjoyment.
As always we appreciate your ongoing support and will be happy to receive your comments.
Best,
Aka. Ernie Weir
