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Re: Barrel Vault in So. Cal.
Laurentis
Yeah it's funny how these hobbies go. I think guys crazy enough to build an oven are predisposed to try other crazy stuff like brining olives, wine making, etc.
Camarillo is on the coast on the northern side of southern California. Sixty miles north of LA, thirty miles south of Santa Barbara. So we are very much in the right area for olives and wine. I have a big olive tree on my property that has been there since the early 1960's, and I planted six more a couple years ago to provide a screen from the street going by my house. I haven't done anything with the fruit yet but I will sometime.
The nearest big wine growning region is the hills inland from Santa Barbara (Santa Ynez apppellation) about sixty miles from here, but vineyards are going in over much of rural foothill regions of coastal and southern Central California. My friend's winery is in Santa Ynez. We are going to run the fruit I bought through his crusher/destemmer into a picking bin which I will use as my fermentation vessel. We'll put it in a truck or trailer with a forklift and I'll drive it back to my place to ferment it there on the skins. Then I'll press it roughly two weeks later and put in oak for a couple years. I'm hopeful that it will be drinkable. I'm using the same fruit and yeasts that my buddy is using for the wines he's selling to be poured in restaurants around Santa Barbara. We'll see.
I also put in fifty pinot noir vines last spring and they're doing very well. No fruit for a couple more years though. There are a couple small vineyards nearby so I think the vines will produce good fruit. We are about seven miles from the ocean in a slightly hilly area, but we are close enough that we get a pretty strong ocean influence with afternoon breezes and frequent low cloud cover. As a result the only grapes that will reliably ripen before winter rains are probablly pinot noir and chardonnay. So thats what I planted.
Where in Japan are you?
Bill
Laurentis
Yeah it's funny how these hobbies go. I think guys crazy enough to build an oven are predisposed to try other crazy stuff like brining olives, wine making, etc.
Camarillo is on the coast on the northern side of southern California. Sixty miles north of LA, thirty miles south of Santa Barbara. So we are very much in the right area for olives and wine. I have a big olive tree on my property that has been there since the early 1960's, and I planted six more a couple years ago to provide a screen from the street going by my house. I haven't done anything with the fruit yet but I will sometime.
The nearest big wine growning region is the hills inland from Santa Barbara (Santa Ynez apppellation) about sixty miles from here, but vineyards are going in over much of rural foothill regions of coastal and southern Central California. My friend's winery is in Santa Ynez. We are going to run the fruit I bought through his crusher/destemmer into a picking bin which I will use as my fermentation vessel. We'll put it in a truck or trailer with a forklift and I'll drive it back to my place to ferment it there on the skins. Then I'll press it roughly two weeks later and put in oak for a couple years. I'm hopeful that it will be drinkable. I'm using the same fruit and yeasts that my buddy is using for the wines he's selling to be poured in restaurants around Santa Barbara. We'll see.
I also put in fifty pinot noir vines last spring and they're doing very well. No fruit for a couple more years though. There are a couple small vineyards nearby so I think the vines will produce good fruit. We are about seven miles from the ocean in a slightly hilly area, but we are close enough that we get a pretty strong ocean influence with afternoon breezes and frequent low cloud cover. As a result the only grapes that will reliably ripen before winter rains are probablly pinot noir and chardonnay. So thats what I planted.
Where in Japan are you?
Bill
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