Highlights From Our 2019 Vineyard Harvest Posted on January 3, 2020 at 10:19 am.Written by Jean Sexton In 2019, Biltmore’s vineyard produced 177.5 tons of grapes on approximately 45 acres of mature vitis vinifera vines—that’s almost double last year’s output. Biltmore vineyard supervisor Philip Oglesby “Harvest began on August 22, and that’s the earliest start I remember in more than 20 years,” said Philip Oglesby, Vineyard Supervisor. “We picked until October 11, and the weather cooperated with long, hot, dry days that allowed the grapes to mature to their full potential.” With an average yield of more than four tons per acre, our 2019 harvest can be considered one of the best in recent memory. Grapes being picked by hand in Biltmore’s vineyard Quantity and quality In addition to the quantity, the quality of fruit produced in 2019 was outstanding. Weather played an important role in the process as relatively mild spring temperatures gave way to the kind of hot, dry summer conditions that create earlier-than-normal ripening times. Grapes for our Biltmore Reserve wines are grown at the estate or selected from local partners “As always, we look forward to the fine wines that will be handcrafted following the harvest—especially our Biltmore® Reserve wines that are created from estate-grown grapes,” Philip said. “This special designation represents our finest local vintages and our continued commitment to our agricultural heritage.” Highlights from Biltmore’s vineyards: Cabernet Franc 37 tons on 8.2 acres Cabernet Sauvignon 32 tons on 10.2 acres Chardonnay 103 tons on 25 acres Merlot 5.5 tons on 1.2 acres Total: 177.5 tons on 44.6 acres Highlights from our partner vineyards Grapes ripening in Biltmore’s vineyard Washington: Biltmore winemaker Sharon Fenchak selected approximately 160 tons of grapes from the state of Washington (America’s second largest producer of wine grapes), with average brix (measurement for the number of grams of sugar present per 100 grams of liquid) around 25, which is comparable to last year. September was very rainy and a hard freeze in early October preventing the grapes from ripening further. Varietals: Cabernet Franc, Cabernet Sauvignon, Malbec, Merlot, Mourvedre, Petite Verdot, and Tempranillo. Increased selection by 12% compared to 2018. As the grapes ripen in our vineyards, the fruit must be protected from uninvited guests such as robins, geese, and turkeys. California: Sharon selected approximately 25 different varietals from multiple growing regions throughout the state with an average brix of 23, which was slightly higher than 2018. Arroyo Seco, CA Approximately 18,000 acres located along the central coast in Monterey County. Cold winter, mild-but-wet spring, and a few summertime heat spikes left grapes with a little more hang-time and a later harvest by about 2–3 weeks. Varietals: Sauvignon Blanc, Muscat, Chenin Blanc, Riesling, Pinot Noir and Cabernet Sauvignon. Mendocino County, CA North coast; 14, 512 acres includes 10 different American Viticultural Areas (AVAs) with very diverse climates. Wet spring and late bud break gave way to moderate weather for most of the growing season; yields were light-to-average, with good fruit quality for the vintage. Varietals: Cabernet Sauvignon, Chardonnay, and Pinot Noir. Russian River Valleyin Sonoma County, CA About 15,000 acres of vineyards; known for cool-climate grapes. Heavy rain in late winter and a wet spring led to a moderate yield with a good and healthy crop. Varietals: Chardonnay, Pinot Noir, and Zinfandel. We selected about 120 tons of fruit from the region, with the majority being Pinot Noir, of which about half will be handcrafted to become Vanderbilt Reserve wines. Tempranillo is a great way to spice up your wine selections Savor Biltmore Wines Whether you’re visiting the estate and enjoying complimentary tastings at our Winery or stocking up on your favorite varietals in your neighborhood or online, we invite you to savor our award-winning wines today!
Behind the Scenes: Sustainability in Our Winemaking Process Posted on April 17, 2019 at 11:49 am.Written by Amy Dangelico In honor of our upcoming harvest season, let’s take a look behind the scenes to understand sustainability in our winemaking at Biltmore. Fall marks the beginning of our winemaking process. During the seasonal harvest, our grapes are hand-picked in the vineyard and brought to the Winery, where their stems are removed. Grapes are picked by hand in Biltmore’s vineyard on the west side of the estate The grapes are then crushed and put in tanks to ferment. Afterwards, our wines are moved into barrels or other tanks to age. Some varieties need six months for aging, while other need up to two years. Finally, our wines are blended, bottled, and sealed. The process is a delicate balance of art and science. And if you take a glimpse behind the scenes, you’ll find that our efforts are geared towards more than just crafting award-winning wines. We also strive for environmental stewardship and sustainability in winemaking, every step of the way. Composting grapes We combine all remaining parts of the grapes—skins, seeds, and even the woody stems—with recycled plants and other organic matter at our large compost site. About once a year, after being turned regularly, the finished compost is used as fertilizer in our gardens as well as our field crops, which serve as food plots for wildlife on the estate. Repurposing barrels Once our Winery can no longer use its wine barrels, made of French, American, and Hungarian oak blends, they are repurposed across the estate in a variety of ways. For instance, many wine barrels end up at A Gardener’s Place shop to be used as decorative holders for estate-grown plants. Some barrels are used to create rustic-style bars for outdoor Winery events, while others find their way into Village Hotel on Biltmore Estate and The Kitchen Café to be used as towel containers and trash cans. “Almost all of the businesses on the property have repurposed a barrel at one time or another,” says Biltmore winemaker Sharon Fenchak. Recycling corks A wine barrel repurposed for recycling corks In addition to recycling the usual materials—cardboard, plastic, glass, paper, and steel—the Winery recycles wine corks. Natural corks, as opposed to screw caps and synthetic corks, are the most sustainable wine closure on the market. Cork is a renewable and biodegradable material harvested through an environmentally friendly process. We have partnered with Widget Co., a parent company of Cork Club to help educate the public on the importance of using and recycling natural corks. Cork recycling locations include: Gate House Gift Shop, located at the main entrance of Biltmore Biltmore Winery Estate restaurants You can also mail used corks to: Biltmore Estate Wine Company Re: Cork Recycling 1 North Pack Square Asheville, NC 28801