Winemaking may be rooted in Old World traditions, but it is also driven by innovation. The wineries of today look nothing like they did 50 years ago, as countless new technologies have been created in the pursuit of making better wine.
This same innovative spirit can be found in the vineyard as well. Case in point: the PELLENC 640 Selectiv grape harvester that is helping usher in a new era in mechanical grape harvesting.
We are one of only a handful of Central Coast wineries to use this cutting-edge harvester. Historically, mechanical harvesting has been viewed as inferior to hand harvesting, as the machines of old were rough on the vines and grapes.
However, the PELLENC 640 Selectiv is a game changer. It is nothing short of a technological marvel that receives the clusters, eliminates debris, destems the fruit and sorts the grapes with a success rate of 99 percent intact berries. In other words, it is even more precise and effective than the human hand at delivering perfect fruit.
“It’s really an amazing technology—the fruit comes out almost perfectly clean, like little marbles, with virtually no leaf or stem matter,” says Tom O’Higgins, our general manager. “That’s exactly what you want when you are making high quality wines.”
PELLENC is a French company that was founded in 1973 with a mission of “constant innovation” in the field of agricultural equipment. Needless to say, they have lived up to their billing by delivering some of the wine industry’s most advanced harvesting and sorting equipment.
The PELLENC 640 Selectiv’s benefits are not just limited to harvesting. This is a multi-function machine that operates throughout the year—pruning, hedging and pulling leaves.
“It is efficient and cost effective, and most of all, it helps us make the highest-quality wine,” Tom says.
A delicious and time-saving version of the traditional French fair, Coq au Vin. Pairs perfectly with our 2016 Syrah for the perfect Fall meal.
In a very large, deep skillet, cook the bacon over moderately high heat, stirring frequently, until crisp, about 6 minutes. Using a slotted spoon, transfer the bacon to a plate.
Pat the chicken dry and season generously with salt and pepper. Add the chicken to the skillet skin side down in a single layer and cook over moderately high heat, turning once, until browned all over, about 10 minutes. Transfer the chicken to a plate and pour off all but 2 tablespoons of the fat in the skillet.
Add the garlic, onion and carrots to the pan. Cover and cook over moderate heat, stirring occasionally, until barely softened, about 2 minutes. Uncover and cook until nearly tender, 3 minutes. Add the wine and cook over high heat, scraping up any browned bits, until reduced by half, about 5 minutes. Add the stock, bouquet garni and bacon and bring to a simmer. Nestle the chicken in the broth, cover partially and simmer over moderately low heat until the chicken is white throughout, about 45 minutes.
In a large skillet, melt the butter in the olive oil over high heat. When the foam subsides, add the mushrooms and season with salt and pepper. Cook over moderate heat, stirring occasionally, until browned and tender, 7 to 8 minutes. Add the mushrooms to the chicken and simmer for 5 minutes. Discard the bouquet garni. Garnish the coq au vin with the parsley and serve.
Inspired by Food & Wine
Stay in touch and receive periodic news about our wines, events and special offers.