Holiday Gift Ideas from Ken Wright Cellars


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Holiday Gift Ideas from Ken Wright Cellars 2012 Holiday Gift Pack #1 Includes a 375 ml bottle from each of the following 3 vineyards for $90: 2012 Meredith Mitchell Vineyard Pinot Noir 2012 Abbott Claim Vineyard Pinot Noir 2012 Bryce Vineyard Pinot … Continue reading

2013 Canary Hill Vineyard Pinot Noir Pairing


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Provence Herb Crusted Pork with Toasted Basmati Rice Cilantro Rose Water Vinaigrette and Kalamata Olives Pork Chops 4-5 oz pork chops 1 tablespoon each of rosemary, thyme, oregano, marjoram, oregano, leaves chopped Salt Olive Oil Preheat oven to 375. Season … Continue reading

Abby’s Seared Hanger Steak with Aioli and Summer Stone Fruit Salad


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Seared Hanger Steak with Black Olive- Tarragon Aioli and Summer Stone Fruit Salad Paired with 2013 Ken Wright Cellars Canary Hill Vineyard Pinot Noir Chef Abby McManigle Steak: 2 pounds of Hanger Steak (or Steak of choice) Olive oil Salt … Continue reading

Abbott Claim Vineyard Update

Visual of height development from 2011, 2012, and 2013 created by Mark Gould.

This year we have seen a significant difference in the amount of shoot growth in our Pinot noir vineyards. According to Ken Wright and vineyard manager Mark Gould, this is the most shoot growth they have seen this early in the growing season ever! Mark & Ken have kept close records on what happens in the vineyards from year to year. According to their records for Abbott Claim, on May 18th, 2011 total height was 4 inches, on May 18th, 2012 the total height was 12 inches, but this year on May 18th the shoots measured 22.5 inches! This early development has been a product of the incredible weather we have had this spring, and early bud break.  Ken is predicting that harvest could happen as early as mid-September this year. We are all very excited to see what the rest of this year has in store!


Harvest Update

Check out some pictures from Canary Hill House Block. The distant picture is of a well maintained canopy on a beautiful summer day. The other photos show color change and a well exposed fruit zone prior to our “green” thinning that takes place at 75% consistent color. It’s pretty awesome to watch the transformation.

In late August we removed the 3 to 4 greenest clusters per vine. This dialed in our crop load and removed any fruit that is significantly further behind in ripening.






Other than that things are looking really good, a little sun burn, but it does not appear to be something that will pose a major issue with wine quality. The grapes that have been burned have completely dried up and I suspect they will fall out of the cluster before or during harvest.