Ponte Winery is in Temecula California, just northeast of San Diego. The vineyard is located where it directly receives the maritime influences of the coast from the Rainbow Gap. The soil structure here is coarse and poor. This is ideal because you can then control exactly which nutrients you feed the vines. This nutrient mix is provided through irrigation once each year in March and the blend is different for each vineyard depending on the variety. With poor soil you don’t have to be concerned with nutrients already in the soil so it doesn’t interfere with the ideal nutrients for each grape. Grape vines have an aggressive root structure, burrowing deep searching for ground water. The water table at Ponte sits at 50 feet deep. Falker (a winery down the road) did measurements to see how deep some of their 25-year-old vines roots went and found that they went about 17 feet deep. On the Ponte property are 10 acres 2 blocks of 5 acres each of Zinfandel and Sangiovese that were planted in 1960. The roots on these over 50-year-old vines go down 30 ft. Eventually these roots will hit the water table and they will self irrigate. Irrigation in wine country is not like in farm country, you are not looking for big juicy grapes. Rather than watering daily they stress the vines by doing one 18 hour drip irrigation session once every 2 to 3 weeks. This keeps the grapes small and intensely concentrated.
While there is frost protection with fans and misters for the citrus groves that surround many of the vineyards, the vineyards are not concerned with frost protection as the season for frost is short enough that the vines are always dormant at that time. Bud break happens in March. Winemakers and Vineyard Managers can tell which vine is which by the flowers in bud break. By testing the flowers and leaves they can see how much nickel etc. is in the vine and that in turn helps to determine how to mix the formula for nutrients.
We tasted a Dolcetto that was exclusively Temecula. This juice is being staged for blending with material with Paso and Santa Barbara. This was a tank tasting from one of the stainless steel tanks out on the crush pad. It was still decidedly grape juice and was very tart, but you could taste the potential in it!
At Ponte they harvest during the night. Sunlight affects the sugar levels of the grapes, causing the brix level to change throughout the day. To avoid this variable and have a uniform brix level you harvest at night. After the grapes are harvested they go through the destemmer, are crushed twice and then the skin seeds and all are put into the large stainless steel tanks. At Ponte they only process one type of grape at a time. After this comes the settling process where the grape juice settles for 3 to 5 days. During that time skins rise to the top and seeds sink to the bottom. The winemaker then checks the acidity etc to see how much yeast to add. Then yeast is added and here begins the chemical reaction changing sugar to alcohol. This generally takes 7-10 days for fermentation to be complete. The winemaker stops at the alcohol level he has predetermined and then pumps off. All of the skins and seeds sink to the bottom and workers scoop out this “must” which is then put back into the soil.
The barrel room is kept at 60 degrees. All the red wines are aged here as well as the oaked Chardonnay’s. The Ponte Viognier is not oaked. 95% percent of the barrels Ponte uses are French oak that either come from Vosges near Alsace or Burgundy which is noted for it’s perfect white oak wood. They have been experimenting with white oak from Hungary and Bulgaria and some American oak. The difference between French oak and American oak is that the staves in Europe dry for at least 3 years, whereas in America they only dry for about a year and a half. This creates a coarser product and more intense flavors. The more aged the staves are the more subtle the flavors.
French barrels are expensive currently running $850 per barrel new. Each barrel will be used for about 3 agings. The wine maker earns their pay by also knowing which wines to age in new, medium and late oak to impart the exact flavors they are looking for. You can tell a late oak barrel in the barrel room by the stain and seepage (angels share). After the barrels have run their lifespan they are sold at $75 each to wine club members. Each barrel weighs 100 plus pounds empty because the staves are so thick. The majority of Ponte’s barrels are done at medium to light toast. Their Syrah is done with a heavier toast and is probably their smokiest wine. About 80% of their barrels have light toast the rest are at medium toast and then winemaker blends. Each barrel holds 288 bottles or 24 cases of wine.
As the barrel room is kept at 60 degrees people often ask about how they can do events in there? When the barrels are backlit the room is really stunning. They can warm the room for 1 night to 75 or 80 degrees and it won’t really affect the wine. If however, it was held at that temperature 4 or 5 days….then you might have a problem.
We tried the 2008 Port out of the barrel. This will be aged another year and it will release as a reserve port. It is a Zinfandel port as most of their ports are, but they have made a Cabernet port in the past. The port had a bit of a bite from the alcohol content, but with an additional year it will be stunning. A port of this quality should run $85-$90 per bottle. But only their wine club will be lucky enough to get a shot at it!
The reserve room at Ponte is reserved for wine club members and is open on Saturday and Sunday to give wine club members a place to get away from the crowd. They also do small plates menu.
The restaurant is open Friday and Saturday nights for dinner. With the Tasting room closed at that time it’s quiet, you can see the stars and enjoy the noise of the romantic frogs.
In addition to the winery, tasting room and restaurant they recently opened the Ponte Vineyard Inn so you can stay in comfort right in the heart of Temecula Wine Country.
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