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Sean Thackrey :: Wine Maker

Sean Thackrey :: Wine Maker

Wednesday, September 21, 2016

Starring belle

Yesterday I posted a snapshot of our first consumer tasting of the 2016 Andromeda, starring Belle (see below on this page); now, the results, which I think are pretty decisive, this being her bowl after the event. I believe we may conclude that her organoleptic evaluation, as the ag-techs at UC Davis prefer to call it, was about as positive as it gets; and I admit that agrees with my own opinion, even though of course my own opinion is still based on what we aging art history majors insist on calling "taste". (which reminds me of my then-girlfriend of many years ago's splendidly inventive tasting note on the word "organoleptic" itself; she said, "Oow; that sounds like a band-aid smells".)


Tuesday, September 20, 2016

The fox and the grapes

This is Belle, the California Grey Fox with whom I share the property on Horseshoe Hill, seen here performing the very first consumer tasting of the 2016 Andromeda.

I believe it went well; admittedly, she curled up and went to sleep right afterward, but I took this as a sign of deep contentment.


Sunday, September 18, 2016

Fierce reality; ferment...

The 2016 Andromeda, which I was pumping into an open bin to cool down; although it didn't need it; the rest of the fermenter boiled along at 97ºF and went dry in no time. Still, it's a portrait of a fierce reality; ferment, from the Latin "ferveo, fervere", "to boil". The blue and green patch bottom center is simply the reflection of a blue September sky behind the green leaves of the ancient Coast Live Oak that explodes above me, above all this boiling, here...


Tuesday, September 13, 2016

Under the old oak tree

Since there's so little that we do that's done the way almost any other winery does it, why not share this snapshot of the 2016 Andromeda being poured into the fermenter? As with the Orion, the wine should be entirely remarkable this year; full, rich, ripe flavors at a lower sugar than usual, perfectly balanced and elegant fruit...


Sunday, September 11, 2016

For proclaiming

I'm really not much for proclaiming "the vintage of the century!!", particularly on the basis of a single harvest; but the 2016 Orion will be exceptional by any standard, Dionysus willing of course, & as always. Beautiful mature flavors at a significantly lower lever of sugar than usual recently; perfect acid balance; perfect balance generally, one of my known fanatic points of quality. Here is the finishing culture being poured into the main fermenter, seen from the inside out, as it were.


Saturday, June 18, 2016

A little surprising

http://www.seanthackrey.net
 
I suppose it must be a little surprising, and to me it's more than a little amusing, that after 36 years as a wine-maker, wine should count as a relatively recent creative interest of mine; but compared to photography, it is.

Which is to say that since the age of 15 I've pursued photography as a purely personal expressive art: photography, in other words, pursued not as the generation of attractive souvenirs, which I also enjoy and regularly post on FB, but photographs from a different region of the psyche & intended without apology as works of art on paper, produced by photography.

So, after 59 years, it seemed time to exhibit some of them; and that process will begin with an exhibition at the Commonweal Gallery, Bolinas, opening on July 9; anyone up for the drive is of course welcome to attend. Their website is as follows, http://www.commonweal.org/, & while they currently do not list the exhibition, it must be said that efficiency is not their strong point; however, compassion is, so at least they do have their priorities straight; and the exhibit is indeed happening.

If you do actually plan to attend the opening, could you let me know that by a comment after this post, so we'd have some thought what and whom to expect? Many thanks; & for those who'd like as much of a preview as pixels can provide, which really isn't all that much, the URL for my newly live photography website is given above the top of this post. Any comments, most primitively on the simple technical functioning of the site - for example, I only know one person who still uses Microsoft/PC, so I'm clueless about how it shows there - would be gratefully received as well.

Thursday, December 10, 2015

Truffled duck eggs


…and my second thought, even simpler: three duck eggs, same delicate Straus butter not quite allowed to brown, and a profligate mound of truffle, the effect of which is difficult to explain; quite aside from delicious and all that, it suffuses a sense of animal well-being that's very primal and that I've never experienced in the same immediate way from any other food.
I don't pretend to understand this, but I fully admit I'm looking forward to more research…