In 2019, Keller Estate celebrates 30 years since the family planted the original vines on the property. We currently, sustainably and organically farm 92 acres of Chardonnay, Pinot Noir, Pinot Gris, Syrah, and Viognier and produce 3,000 cases for the Keller Estate label and sell the balance of the fruit. As we start settling into the new Petaluma Gap AVA, I find that I am presenting our winery with a renewed sense of place and our family's trajectory. I am thrilled to welcome Julien Teichmann as our winemaker and hope you will enjoy reading more about him. Working on the 2016 vintage and finalizing blends for the 2017 wines gave him a good background for his first vintage at the helm in 2018. His first wine grape to bottle is the 2018 Rose of Pinot Noir.
Julien Teichmann is the winemaker at Keller Estate. Born in Goettingen, Germany. His passion for fermentation started with an internship at the brewery where his brother worked, and as intriguing as it was, Julien found something was missing. To figure out this enigma, Julien spent some time in Florence, Italy where he had his first contact with winemaking and most importantly with vineyards. Soon the art of wine and the “full circle from vineyard to bottle” made sense. The drive to earn a degree in winemaking was the natural next step, and he received his degree from the Weincampus Neustadt, Germany.
After his studies, Julien traveled the world working harvests: from Romania, New Zealand to Australia and finally the U.S. in 2013 for an internship at Kosta Browne where he got a glimpse of the California way of winemaking. As he says, where "tech meets wine," and a true state of the art quality-driven winery. After some time at Merry Edwards, Keller Estate was lucky to entice him to join the team as Assistant Winemaker early 2017. In April 2018 Julien took the helm of winemaking at Keller Estate and alongside with Estate Director, Ana Keller they are crafting our wines and nurture our vineyard.
Critical in Julien’s career has been profound respect for the vineyard and a holistic approach to farming and winemaking, making him a perfect fit for our Estate.
How have the recent weeks of unseasonably warm weather affected the vineyard?
"Well uh yeah the lack of rain and the early heat tried to wake up the vines but these cold temps and the blow 30 nights have put them back to sleep, they tried to wake up and they have gone back to sleep if we get the rain in the forecast that will help. Vines wakeup due to soil temp, so rain or frost will keep the vines from waking up showing “Bud Break”.
We are currently at 7 inches of rain which is 40% of our normal rainfall, we want to be somewhere between 20 and 25 inches of rainfall by the end of the season, so we are keeping our fingers crossed for the rain. Right now our irrigation ponds give us an ability to have a 2-year supply, and the little rain events that we have had have not increased the reserves, the soil moistures are decent. So we will be good throughout the season. Our landscaping crew will have to use reclaimed water this year to keep the grounds looking good."
What is your prediction of How this will affect the rest of the growing season?
"Right now we have dodged a bullet by avoiding early bud break. If it stays cool through March, we can expect that we will be normal to our growing season. However, depending on how hot it is through April and June will determine when we have to start watering. Generally, our first watering is after 4th of July. Since we are not in a frost zone here at Keller Estate so there is no worry about freezing.
We are going to be doing a water event to add nutrients to the soil in April if all goes well. We might have to go to a more Flair nutrient application depending on if we need to conserve our drip line water. We will need to be a little more dynamic with our farming this year and be able to react to how warm then next few months are. "
Do you have a Bottling Update?
"The 2017 Chardonnay blends will be started in March and will be bottled by the End of May. We are doing a custom blend for the Sonoma County Vintners Barrel Auction that will be happening in April if anyone is interested. It is a unique blend that I make every year for this event, and I am very excited for how this turned out.
We only rack only once and are tasting the barrels and evaluating which barrels are performing well and getting the blends together in my head."
What the biggest challenge right now?
"Our biggest challenge right now is our transition to organic farming, it is a real challenge. We have to break down the estate into three parts, soil nutrition, and herbicides, pesticide/fungicide. So the soil nutrition is probably the easiest to handle and that is going to be a pretty easy transition, however, the fungicide is also relatively easy to transitions over, the biggest challenge is the herbicide. There are very few organic herbicides that are effective, generally, it comes down to manual manipulation i.e. weed whackers or tractor attachments. Either way, there is an additional strain on the labor force to be able to take that on. We are working on the best scenario, to allow for this transition to be made. The growth under vine can increase mold risk and cause competition in the vine. It really comes down to a big monetary investment to transition to organic.
This is the right time of the year to do this, and we are working out our game plan for the complete transition. We are going to a 100 percent organic fungicide program for this year and hopefully implement our plan for organic herbicide as our next steps. I am focusing right now less on the wines, as they are doing very well, and more on sustainability, this year’s action plans, and our transition to organic farming."
I am thrilled to announce that the Petaluma Gap American Viticultural Area will be official on January 6th, 2018. You may wonder: what does this mean? The official recognition of this area as a significant and distinctive grape growing region marks that beginning of a road to a broader acknowledgement of the quality of the wines produced in this area.
As time goes by, you will start to see wine labels and restaurant lists stating in black and white the origin of a bottle of Chardonnay or Pinot Noir as Petaluma Gap. Gradually as wine lovers become familiar with “the Gap” they might decide that they enjoy the beautiful bright acidity of a Chardonnay (like our “Oro de Plata”), and when you just can’t find a bottle of our wine, you might reach out for another Petaluma Gap Chardonnay, with the confidence that the qualities you love in our Chardonnay will most likely be in the new bottle you are reaching out to.
The work that grape-growers, winemakers and wine marketers have done to accomplish the Petaluma Gap is truly a tribute to the close tight knit wine business community: we know that “a rising tide lifts all boats”. I’ve been honored to have been part of this remarkable effort and I trust my children will continue to further the development of this region when they become stewards of our Estate.
Dear local Friends of Keller Estate,
Petaluma has been spared during this fire, and we have, once again emerged as a strong community that has been the hub for hope. Each hour, we see new creative ways of bringing relief to our friends in need and we are proud to be part of such a beautiful community.
During this harrowing times it’s important that we all take care of ourselves and our families. All our team has found ways to donate time and resources to those in need. Our deepest gratitude goes out to the first responders and in particular I am humbled by the strength and determination of our local Lakeville Fire Deparmtent. We know that it will take time and perseverance to rebuild and we as a family look forward to doing our part for Sonoma and our wine community.
We are maintaining our open tasting room hours and will have an area set up for donations, which we will distribute to our local community in need. We are specifically focusing on “back to school” Items. These items will be distributed via our friends at Petaluma Active 20-30 next Monday.
While our tasting room offerings will be less due to minimal staff, we are doing so because during tough times like these, it’s nice to have a place as a safe haven to take a deep breath and be able to relax for a short bit. Being able to enjoy some beautiful wines doesn’t hurt either!
Please feel free to book via our automated system, give us a call at 707-765-2117 ext. 1 or send our Tasting Room Manager an email at firstname.lastname@example.org if you would like to book a time to come up, donate and take a break with some beautiful wine.
From all of us at Keller Estate, be safe, keep your families safe and we wish all of you the best in these tough times.
Dear friends and fans of Keller Estate,
As the days slowly winds down, I feel we can find some words to express our gratitude for all the message of concern we've received. The winery is well, we had a few small fires nearby all day, which kept us concerned and making evacuation plans. Our region is well away from the other fires, and it seemed logical to focus on the devastating fires in Santa Rosa and Napa. Our strong volunteer Lakeville Patrol contained the fire and we can now focus our attention on supporting our friends in other areas.
We trust that we will all come together as the strong community we are and re-build our region and continue to teach our children the value of community. Our entire team is safe, some have been evacuated, some have their jobs in peril, and we will be here for them and for all our neihgbors. My heart goes out to my many friends in the indsutry who have lost it all. Please keep them in your hearts and mind as you continue through your day.
The Petaluma Gap Winegrowers Alliance organized a fantastic trip down the Rhone River, France. I was fortunate to represent Keller Estate; my husband and I shared some great memories with some of our great club members! If you have never cruised, I would highly recommend it. You arrive, unpack once, and specially in a small river boat, with about 130 passangers, you have a feeling that you've found a new home. Every morning we rose to a new adventure, perfectly oerganized and made to suit many different levels of activity!
From a winemaking perspective, this was a fantastic route, since we make our Keller Estate "Rotie". This wine was inspired by the wines made in the town of Vienne, where, a small region is called the Cote de Rotie. Syrah here is cof-fermented with Viognier to produce some of the most elegant wines I've ever tasted. Our homage to these wines tries to arrive to that same elegant wine. Nvertheless, the conditions in the Petaluma Gap are very different. Where as the French hills are some odf the warmest in the region. The windy Petaluma Gap is one of the coldest areas of Sonoma.
As we glided down France we had a chance to take in the temperatures, talk to new friends, visit many vineyards from Beaujolais, Saint Joseph, Chateauneuf du Pape and my did we get a chance to enjoy some beautiful wines. I came to see the same passion and joy that I feel as I present my wines to fellow wine lovers that our French hosts enjoyed as they shared their creations with us. Our friennds from the Petaluma Gap, Fogline Vineyards, Trombetta Family wines made the days extra sepcial as we shared new adventures together.
I hope we get a chance to share many more with our members!
At Keller Estate, we have two sources of water: ponds and wells. The priorities around here are: Humans, Animals, Vines, Olives and last but not least landscaping. Because of our proximity to the ocean, our soils and our wells tend to have a lot of minerals and there is hard, we use this water for house use. We have to buy all the drinking water, trust me, you do not want our well water in your coffee, but for all human activities we use this water.
Our rain water is collected, and we are thrilled to say that our ponds are completely full, the soil is saturated. However, this does not mean that we will irrigate the vineyards later, or less: Harvest 2017 will be determined by many factors such as the temperatures in March and April, more rain, summer. One of our ponds is specifically kept for wildlife preservation, so, we will continue to see birds using it throughout the year as a safe haven.
At this stage, what is concerning is that the pressure the water is exerting on our ponds is so much that we fear mudslides and possible damage to our ponds. Water is over flowing but we have a small crack on one curtain, which is alleviating some pressure. However, as rain continues to pour, we continue to worry.
For a long time now, we’ve taken our planted for granted and need to understand that the drought, followed by the massive storms, all are related to our habits as humans. Do not use more water than you need, check your toilets, plant drought tolerant plants, take a slightly shorter shower, question your winery how they save water.
I like to make ceviche because it has a WOW factor, but also its heathy, fresh and easy to do ahead of time. Feel free to experiment adding or deleting ingredients depending on who I am cooking for! I love pairing it with our Keller Estate “Oro de Plata” Chardonnay and hope you’ll enjoy it too!
HOW TO MAKE THIS RECIPE
Remember I said you could do it ahead of time? The fish may be marinated a day in advance; after about 4 hours, when the fish is “cooked,” drain it so that it won’t become too tangy. For the freshest flavor, add the flavorings to the fish no more than a couple of hours before serving.
There are many ways to serve ceviche. Here are some of our family’s favorites: Place the ceviche in a large bowl and let people spoon it onto individual plates to eat with tortilla chips or saltines; spoon the ceviche into small bowls and serve tostadas, chips or saltines alongside; or pile the ceviche onto chips or tostadas and pass around for guests to consume on these edible little plates. Garnish the ceviche with cilantro leaves before serving.
This is true Mexican comfort food, always served after a party to ensure that all those fun drinks settle properly! Chilaquiles are essentially corn tortilla pieces that are fried, cooked in salsa, and sprinkled with cheese. They are often served for breakfast with eggs and a side of beans.
Red chili sauce
Take 4 dried ancho chiles, remove seeds, stems, and veins. Heat chiles lightly on a skillet on medium heat to draw out their flavor. Put chilies in a saucepan, pour boiling hot water over to cover. Let sit for 15 minutes. Add chiles, 2 garlic cloves, 1/2 teaspoon of salt, 1 1/2 cups of chili soaking liquid to a blender. Hold down lid of blender tightly while blending, blend until completely puréed. Strain through a mesh sieve into a frying pan to make the chilaquiles.
Put 1 lb tomatillos, husks removed, into a saucepan, cover with water by an inch. Add 1 jalapeno, stems and seeds removed. Add 2 cloves garlic. Bring to a boil. Cook for 5 minutes until tomatillos have changed color and are cooked through. Use slotted spoon to remove tomatillos, jalapeno and garlic to a blender. Add a cup of the cooking liquid. Blend until completely puréed. Add salt to taste.