Harbor Winery Retrospective Tasting 2019

Friday April 5th, 2019

Darrell hosted an amazing evening at One Speed Pizza in order to conduct a retrospective tasting of his selection of Harbor Winery wines from vintages 1964 - 1999. The evening was in honor of what would have been the owner, Charles Myers', 90th birthday. His daughter, Margaret Myers provided the wines for Darrell's selection.

Dinner was served after the first two flights of tasting. Here is a look at the menu, which was served family style.

First Course

Ravioli of Ricotta, Fontina, Spring Onions & Greens with Prosecco Butter Sauce.

Entrée

Braised Brisket of Beef with Full Belly Farm Leeks, Nantes Carrots, New Potatoes, Caramelized Onions & Grain Mustard

Cheese Course

Cave Aged Gruyère, Grand Sasso Park (Abruzzo) Sheep's Milk Cheese made with pork rennet (Hand carried from Italy by a friend of Darrell's)

Dessert

Loison Peach & Hazelnut Colomba

Esther Mobley, Wine Critic for the San Francisco Chronicle and Rick Kushman, Author & Journalist, were among the invited guests. They graciously let me capture their impressions after the tasting. Here they are below;

The tasting was quite an experience. All of the wines were sound and very drinkable. It was amazing to experience 9 white wines from 39 to 55 years of age, which were vibrant and full of life. A good time was had by all.

Here are the tasting notes and text from Darrell's selection for the evening:

HARBOR WINERY TASTING AND DINNER: A RETROSPECTIVE WITH WINEMAKING NOTES.

One Speed Restaurant, Sacramento, CA. Friday, 5 April 2019 at 7 pm. These wines all come from the private cellar of Charles Myers, late proprietor of Harbor Winery. They have never left the winery building until now. Although Charles is known for his championing of Amador Zinfandel, his forte was making wines from Napa Valley. In fact it was these wines that brought him to the attention of writers and merchants such as Harry Waugh and John Avery, who put Harbor wines on the lists of Averys of Bristol and the London Ritz hotel. We are tasting these wines to see how they have developed. On April 15, Charles would have been ninety years old. Some of the wines have his production notes attached. Every wine has its own production notes which can be consulted. I have his home cellar book and his Harbor Winery cellar books. Every wine prior to 1972 is a home made wine. They are here to show that what was a dedicated home winemaker’s work, can be translated to a professional cellar. They are also a reminder of : Ars Longa, Vita Brevis.

CHARDONNAY

1970 Home St. Helena, Zinfandel Associates magnum

Sept 13, 1970 Picked, crushed and pressed ½ ton Chardonnay from B. Rhodes (Zinfandel Associates north side) 23.5 Balling acid .87, Yield 78 gallons before settling. Afternoon of the 14th racked juice and added yeast. About six gallons sediment, some of which will be recovered as clean juice. Nov 10, racked wine off gross lees. No So2 72 gallons. Jan 26, 1971 finings added, 2.25g per five gallons. Jan 31,1972 First fining ineffective, perhaps because of improper preparation. Added 33 g Sparkeloid and 8.25g French gelatine. June 15, 1971, racked the wine, added 1/4 tsp K2 per five gal jug. Oct 5 trial bottling. Nov 28 1971. Bottled the wine Approx 12 cases, 6 bottles 3 half bottles and 3 magnums.

1973 St. Helena, Zinfandel Associates

1974 Ibidem Magnum

1975 Ibidem

1976 Ibidem

1977 Ibidem magnum

1979 Reserve Ibidem

1980 Reserve Ibidem

CABERNET SAUVIGNON

1965 Home Fay Vyd Recorked 2/20/96

Picked Oct 16,1965 500 lbs Nathan Fay Vyd. Cost $50.00 Balling 23. Added 40g K2 S2 05 morning of 17. Added 2% champagne yeast. Oct 21 pressed at about 1.5 Balling44 gallons yield. Nov 16 racked new wine off gross lees 3/4 tsp K2. 41 gallons Feb 4, 1966 racked wine added K2 to 30 gallon cask and each 5 gal jug. Dec 23, 1966 racked wine into 6 five gal jugs. Added 1/4tsp K2 to each.Wine shows about 0.2% sugar. March 19, 1967 bottled wine 92 bottles. 76 half bottles.

1967 Home Fay Vyd Oct 28,1967

Picked, stemmed, crushed 426 lbs from Nathan Fay Vyd. 21.5% Balling. Oct 29 added 2% active Champagne yeast. Nov 5, pressed wine at -8 Balling Yield 34 gallons. Nov 25,1967, racked wine. Feb 3 1968 racked wine into 5 gal jugs. June 18, 1968 racked wine into 30 gal cask. Sept 2 1968, racked wine into 5 gal jugs Added no SO2. Malo-lactic seems to be in progress. Feb 15 1969 racked wine added K2. May 30, 1969 racked wine. Nov 8, 1969 racked wine. March 30, 1970 racked wine, no so2. Aug 24 racked. Aug 4, 1971 racked wine into demijohns for bottling. Aug 8 1971 bottled. 14 cases 9 bottles.

1976 Amador Co. Deaver Vyd Unfined Unfiltered

1977 Amador Co. Deaver Vyd Unfined Unfiltered

1978 Rutherford Adamson Vyd, Rutherford Rd. Sept 30, 1978 crushed 9860 lbs from Adamson, Balling 24, acid .06. Oct 1, 1978 added 5900g tartaric to raise acid to theoretical .8 Oct 3, pressed wine :3 Balling. Oct 28,racked wine off gross lees. Jan 30, 1979 racked wine no so2. May 30 Wine Lab analysis alc 13.7% TA . 65. Bottling began June 22,1980, finished July 14, 1980

1979 Ibidem

1980 Sept 28, 6,720 lbs from Adamson, Rutherford. Balling 21.4, acid 1.03. Oct 5,1980, 8800 lbs from Adamson. Balling 24.4 acid .8. Average Balling 23.1, acid .88. Aug 11, 1981 Racked and equalized. Aug 12, alcohol 13.4%. Dec 18. 1982 began bottling. Finished bottling 18 Jan 1983

1982 Spring Lane Vyd ( South of St. Helena.) 7490 lbs fruit. Average balling 23.6, acid .80. Oct 12,1982

1983 Spring Lane Vyd. Oct 2, 1983 received 10,180 lbs Balling 21.4 Acid .56. Oct 3, added active dry champagne yeast, added 5790g tartaric to raise acid to theoretical .76. Oct 9 pressed wine, no so2 , 18 barrels. Oct 29 racked wine off gross lees. Declared 811 gallons No so2. 5% loss in lees. Jan 9,1984 racked wine. June 14, 1984 Alcohol 12.3%. Aug 13 1984, racked wine. Jan 5, 1985 racked wine. Aug 21, 1985 racked wine. Jan 4 1986, racked wine. July 2 1986, racked and equalized, Wine bottled Jul15-30, 1986

1992 Napa Narsai David Vyd

MERLOT

1991 Napa Narsai David Vyd. Cross roads vyd. Balling 22.5 Acid .56. Raised acid to approx.8 Alcohol 12.5% Bottling July 14-27, 1993, 237cs.

1994 Napa Narsai David Vyd

1995 Oct 28, 1995 received 7420 lbs from Narsai David, Napa. Balling 22.5 acid .55. Oct 29 added 4218g tartaric to raise acid to approx .75. Reconstituted Pasteur Champagne yeast. Nov 4, 1995 pressed new wine. Dec 7, 1995 racked off gross lees. Yield 598 gal. Added 7 cs 1989 Semillon and 6 cs 1987 Chardonnay. No so2 Dec 13, 1995 alcohol 12.85 TA .569 June 22, 1996 Racked wine. “Wine is quite tasty. Perhaps the delayed racking is not a bad idea.” Aug 17, 1996 racked wine. Feb 4, 1997 racked and equalized plus 150 gal 1995 Cab Franc. May 6, 1997 Alcohol 12.8%. May 8, 1997 Racked and equalized. June 6-18 1997 bottling. 314 cases

1996 Ibidem 19 Oct 1996, Balling 23.5 TA .56. Pressed new wine 26 Oct 1996. Racked wine off gross lees 23 Nov 1996. “I am somewhat concerned about tourne.” Produced 944 gal. Added 2 cs 89 Semillon and 18 cases

87 Chardonnay. Aug 13 1997 racked wine added 15 gal 1996 Cab Franc. Sept 21, 1997 Alcohol 13.6 TA .5. Mar 24, 1998 racked wine. July 24, 1998 racked and equalized. Bottling Aug 18-Sept 5,1998. 403 cs.

1997 Ibidem

1998 Ibidem

1999 Ibidem

ZINFANDEL

1977 Shenandoah Valley. Deaver Vyd Unfined Unfiltered

1978 Shenandoah Valley Deaver Vyd. Country Style. Oct 8, 1978 received 10,380 lbs Zinfandel. Balling 28.25 (Initial Balling 26) Acid .84. Oct 10, Balling 28,75% Oct 16, pressed wine Nov 23, 1978. Nov 23, racked wine off gross lees. No so2. Jan 26 1979 racked wine, Aug 2, racked wine. Dec 9 racked wine. April1, 1980 racked and equalized. July 17, 1980 racked and equalized. Bottling Aug 8-Aug 26, 1980. Alcohol 17% R.S. 4% by weight

1990 Amador Co. Grand Pere Vyd

1991 Amador Co. Grand Pere Vyd. Oct 9 1991, received 2350 lbs (1.18tons) from Grand Pere Vyd. Balling 23% Acid .62 added 1925 tartaric to raise acid to approimately .8 Added 150g K2. Oct 10 added 100g Pasteur Champagne yeast. Oct 17, 1991 pressed wine. Nov. 3, Alcohol 13.3%. Nov 9, racked off gross lees No so2. Produced 209 gal. Added 10.7 gal 1982 Chardonnay. Dec 29, 1991 Acid .9. April 16, 1992 Racked wine no so2. Aug 14, 1992 Racked wine = 5g K2. Malo lactic underway Topped with 3 gal 1990 Zin. Dec 19,1992 racked wine 15g K2. June 6, 1993 Racked and equalized + 15g K2. July 29-30 bottling 84 cases.

Tinta Madeira 1964 Bottled 13 Feb 1966 (Produced 10 doz and 3 bottles) Sept 20, 1964 Picked and crushed 1/6 ton of Tina Madeira grapes from Mills Ranch, Turner Road, Lodi. “The grapes were purchased from Mr. Colavita, who is in some way connected with Dumont Packers.” Balling: 20% 20g K2 added. 1/2 gallon Jerez #5 yeast added on morning of 21 Sept. Cost $16.66 ($100/ton). Sept 24, 1964 pressed the new wine. Yield about 30-35 gallons. Added 40 lbs sugar to total. Dec 7, 1964 racked new wine off gross lees. Add K2 1/4 tsp per five gallons and sugar at 61 oz per same. Balling before adding sugar was 6.5%. July 10, 1965 racked wine into 30 gal barrel added 1 tsp K2. Dec 19, 1965 Racked wine into 29 gallon barrel added 1tsp K2. Feb 13, 1966 bottled the bulk of wine. Obtained 10 doz and 3 odd bottles

Oddities:

1964 Peverella UCD Vyd Sept 9, 1964, Picked and crushed 2 boxes Peverella. Yield 5 gallons juice, 23 Balling, acid .96. July 7,1965, racked the wine and added 1/8 tsp K2 to jug. Sept 6,1965 Bottled the 1964 Peverella: 15 bottles and 32 half bottles. “ Fresh, tart, spicy. Some So2.”