2014 Carter Vineyard Pinot Noir Recipe Pairing

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Baharat Spiced Seared Steak with Warm Chickpea, Chard, and Caramelized Onions Steak Preparation: 4 Ribeye or New York Steaks, room temperature 2 tsp. Paprika 2 tsp. Cumin 1 tsp. Black Pepper, freshly ground 1 tsp. Coriander 2 tsp. Cinnamon 1/2 … Continue reading

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

History of Carter Vineyard

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History in the Vineyards, A Genesis Tour of Ken Wright Cellars Single Vineyard Pinot Noir Sites & Sources By Jim Gullo Vineyard Focus: Carter Vineyard Purchase Wine You think you’ve heard every butterfly story, and then this one comes along. Like … Continue reading

Ken’s 2015 Harvest Letter

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October 31st, 2015 Dear Friends, We have been blessed with receiving quite fortunate press over the last year. The cover of Wine Spectator last May, with the accompanying in depth article by Harvey Steiman, brought well deserved international attention to … Continue reading

Thank You Friends

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Dear Friends,       Just a quick note to thank everyone for the terrific support we had regarding the 2014 vintage. As those who visited us during our open house mentioned, the numerous vineyards we tasted from barrels showed … Continue reading

Vineyard Update: Pruning

Ken Wright Cellars has begun pruning at Carter Vineyard. This is the preliminary pass where our staff makes what we like to call “rough cuts.” The rough cuts are done with loppers because the wood that is being cut is of substantial thickness. The goal is to leave enough cane to ensure a good choice of growth for the coming year. Following this process we will go back through and fine tune our pruning. This process is called tipping and tying. Here we make the final decision on which cane to wrap or not wrap around the wire. At this time we also decide how many buds to leave on each plant. We base this on the overall health and strength of the plant.

At Carter Vineyard our staff will leave two canes per plant, 8-9 buds per cane, plus one spur which allows for future positioning of fruiting wood. At other sites that are of higher density such as Savoya, workers will leave just one cane per plant with 8-9 buds per cane, plus a spur.

Check out some recent photos of our crew in action. We are currently busy pruning approximately 120 acres with 4 guys and our vineyard managers, Mark, Seth and Taylor. It is a slow and steady process, but ensures work up to bud break.

Seth provided us with photos of a single plant and the transformation it makes from last year’s growth to the rough cut and then the tip and tie. Enjoy!