By the way our grapes are ripening fast and early, this year’s harvest is going to be a bountiful, good year. To test for ripeness, most winemakers use a refractometer, a hand-held device that measures the brix (sugar content) of grapes, letting them know when the grapes are ready to be picked. Different grape varietals ripen at different times and at different vineyards. For instance, Chardonnay, Viognier and Pinot Noir grapes tend to ripen earliest – in September – with Merlot and Cabernet Sauvignon typically among the last grapes to be picked, well into October.
Local Winery Buzz
One of our most popular wineries is Solis Winery on Hecker Pass Highway in Gilroy. Located just a few easy miles from downtown Gilroy, the winery and its 16 acres of vineyards are pressed against the scenic hills that rise up behind it.
Vic and Mike Vanni, the two brothers who own Solis Winery, sat and talked with me on the back deck of the tasting room, where everywhere we looked was lush and green. The brothers took turns telling the story of their winery – sometimes corroborating what each was saying and also, good-naturedly correcting details that one remembered more than the other.
In 1980, Vic and Mike moved with their parents from Los Altos to Gilroy to be closer to their cut-flower business in Watsonville. The family purchased five acres of land, on which to build a home, adjacent to the old Bertero Winery and vineyards. The Vanni’s land included a vineyard and the boys remember helping their dad make a few barrels of “Vanni Blend” in their basement.
By the late 1990s, the Vannis sold their flower business, purchased the adjoining winery (then owned by Summerhill Vineyards) and its 11 acres of vineyards and started fresh with new plantings. They re-named the winery Rancho de Solis – in reference to an 1830s Mexican land grant, west of Gilroy.
With degrees in agriculture from Cal Poly, Vic and Mike eventually joined their dad’s wine business. Mike came along first, as “everyone’s assistant,” while getting on-the-job training in winemaking. In 2007, when their dad was ready to retire, the brothers jumped at the chance to take it over – Mike as winemaker and Vic on the business side.
Mike says he is a minimalist when it comes to winemaking, choosing not to interfere with what the wine is going to become.
“Wine is really made in the vineyard – that’s where the winemaking takes place,” he said.
Although the vineyards produce a dozen different varietals, Mike has the most fun creating wine blends, such as his award-winning Seducente and Cara Mia.
In addition to their luscious red wines, two of my favorite summertime wines are their Fiano and Vino Roseo. The Fiano is a crisp white varietal with rich flavors of pear, grapefruit and papaya. The Vino Roseo, one of their best sellers, is a beautiful rosé with a hint of sweetness and tasting of strawberry and watermelon. Served chilled, both the Fiano and Roseo are perfect for sipping during the last warm days of summer.
Their tasting room includes a wonderful gift shop with a variety of gourmet treats along with fun and beautiful wine-related items.
The brothers agree there are three things that make Solis special: The dedicated and friendly staff, the quality wines and the beautiful location. In addition, they do everything from start to finish on their property – from planting and growing the fruit, to making and bottling the wine and selling it.
“From the dirt to the dinner table – we are intimately involved with each of our wines – from the ground up,” Vic said.
As we walked between the rows of Sangiovese vines, we sampled a few ripening grapes. Mike said, “In addition to the sugar content, I am watching for the optimum levels of acids and tannins which add complexity and balance to the wines.”
Their wildly popular events include the Syrah and Sausage pairing, Cigars under the Stars and the not-to-miss Wine and Cheese tasting event Nov. 2-3.
First-time customers can find a 50 percent off coupon on their website. Solis Winery is open daily, noon to 5 p.m.
Bev Stenehjem is a wine columnist for South Valley Newspapers. Reach her at be***********@gm***.com. “Like” the Gilroy Dispatch and Bev’s Wine Buzz on Facebook.
