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Delightful Lake Erie Cottage
- Cottage
- Sleeps: 6
- Bedrooms: 2
- Bathrooms: 1
- Min Stay: 2 nights
- Air Conditioning
- Heater
- Satellite or cable
- No Smoking
- Internet
- Washer & Dryer
- Parking
- Bathrooms: 1
Safety features
- Exterior lighting
- Fire extinguisherKitchen
- First-aid kitBathroom Closet
- Smoke detectorhallway
- Air ConditioningThere is no central air but we do have a window air conditioners in the livingroom and bedrooms.
- Heating
- Linens Provided
- Washing Machine
- Clothes Dryer
- Parking
- InternetWiFi
- Towels Provided
- Wireless Internet
- Iron & Board
- Hair Dryer
- Paper Towels
- Toilet Paper
- Living Room
- Refrigerator
- Stove
- Oven
- Microwave
- Grill
- Coffee Maker
- Toaster
- Pantry ItemsSalt & Pepper Sugar Pam
- Dishes & Utensils
- Kitchen
- Dining Area
- Television
- Satellite / Cable
- Stereo
- DVD Player
- BooksSome books
- GamesBoard Games & Puzzles
- Games for Kids
- Video Library
- Lawn / Garden
- Beach Chairs
- Beach Towels
- Deck / Patio
- Outdoor Furniture
- wheelchair inaccessible
- Long-term Renters Welcome
Cancellation Policy
- 100% refund if you cancel at least 30 days before check-in.
- 50% refund (minus the service fee) if you cancel at least 14 days before check-in.
- No refund if you cancel less than 14 days before check-in.
Damage and Incidentals
You will be responsible for any damage to the rental property caused by you or your party during your stay.
House Rules
Max guests: 6
Dale Mathews
- Languages:
- english
About Dale Mathews
We have lived in the area ever since we got married in 1989. We both grew up coming to the beach here as kids and in fact the house that we live in was a seasonal family cottage that we have turned into a year round home. We have always loved it here and we have 6 kids and they all also love it here.
Dale Mathews purchased this Cottage in 2013
Why Dale Mathews chose Westfield
We bought this property because it is right next to our home. We feel that we are very blessed to live in such a beautiful place and we love to share it with others.
What makes this Cottage unique
Our cottage is in a great location. It is very relaxed here. We have a small wooded area and a private beach which is really one of the best in the area. There are also so many things to see and do within a 30 mile radius of us. Also since we are right next door we are we will do anything we can to make sure your stay is memorable and enjoyable.


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29 Mar 2019 22:40

Get A Wholesome Mouth With These Useful Suggestions

Nothing says "hey" fairly like an exquisite smile! Study extra about retaining your mouth wholesome with suggestions from the following article. It accommodates expert recommendation that will enhance the situation and look of your teeth and gums and provide you with a healthy mouth that will final a lifetime. Read on!

Don't forget to remove plaque out of your teeth when flossing. It's best to place the floss at the bottom of the tooth and gently pull it so it scrapes the plaque off your tooth. Do this for every tooth earlier than focusing on cleansing the space between your teeth with floss.

Brushing is only efficient if you do it the precise method. Your toothbrush needs to be held an angle. In addition, you should use fast again-and-forth motions to clean your teeth. Make it possible for you don't brush too intensely, as a result of you can hurt your gums. Finally, remember to brush your tongue, either.

Schedule regular checkups and cleanings along with your dentist. This can assist guarantee wholesome, sturdy and beautiful teeth and gums. They'll spot any points and supply helpful remedy and recommendation to forestall more severe problems later. With out regular dental remedy, small points can easily flip into extra severe ones.

Use only a tender or medium bristled toothbrush, by no means onerous. Onerous bristles may cause gum recession, which can expose delicate root structures of the tooth. In addition, the composition of your teeth can deteriorate. Any of these items can contribute to hypersensitivity, so stick to toothbrushes with mushy or medium-tender bristles.

As you floss, give attention to just one tooth before turning your attention to the subsequent one. Work the floss down to your gum line and then rigorously pull it again as much as get rid of any plaque that has accumulated. In Simple Steps That will help you Better Perceive Dental Care -and-forth movement, rub the floss so that it cleans the tooth nicely.

Many people end up with cavities between their teeth, and the reason being that they don't floss and brushing alone does not get all the meals out. It's best to floss after you brush your teeth twice a day, but once a day is best than none at all, in fact!

When Great Ideas To Make Getting Nice Dental Care Easier do not have time to brush, consider chewing a bit of sugar-free gum as a substitute. Keep away from aspartame as studies have shown it could actually have some frightening unintended effects well being-clever. Instead, find gums, which embody Xylitol similar to Pur gum to have a wholesome manner to wash your teeth after meals.

Speak to your dentist about what sort of toothpaste you must use. Your dentist has a information base to know what is nice and what is simply fancy packaging. Not only that, but your dentist can consider your explicit teeth and select one that works finest for you and your way of life.

If in case you have a young little one, consider asking your dentist about fluoride therapies at their six month dental visits. Keep Your Teeth Clear And Wholesome With This article provide a longer lasting coat of safety to each tooth, and this safety lasts for much longer than conventional toothpaste. This can assist to maintain cavities away and keep your child's teeth wholesome.

Educate your kids early about proper dental care. The sooner your child establishes dental hygiene as a habit in their life, the healthier their teeth shall be all their life. Want Advice On Dental Care? This is For You can make their well being higher, and it may result in them paying much less for dental work later in life.

Remember to take care of your gums. Your gums are part of your mouth as nicely, and they affect your teeth and lots of other issues. In fact, in case you fail to take care of gum illness, it can result in problems in your blood. Discuss to your dentist about what it is best to do to care to your gums.

If you find yourself away from a toothbrush and with a much less-than-clean feeling, consuming sure types of food may also help. Any meals that is crisp, natural and agency will gently rub away debris on the floor of your teeth. Fruits and veggies like apples, celery and carrots are excellent for this purpose.

Protecting your smile is essential beyond the aesthetics; oral health plays a big role in your total effectively being too! Teeth and gums with issues can imply underlying circumstances you need to be aware of. Take good care of your mouth and watch for signs of trouble. Your lovely smile is dependent upon it!

subset: commoncrawl


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Winter's Hill Wine
A family legacy of Oregon Pinot Noir & Pinot Gris in the Dundee Hills
For the 4th year in a row our Pinot Blanc has been selected as a top wine in its category. This year our 2016 Pinot Blanc Reserve was selected as a Judges' Pick.
2016 Pinot Blanc Reserve
3 & 6 bottle club: $24.65
12 bottle club: $23.20
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Watch: Kyle Busch wants nothing to do with Austin Dillon question after losing Coca-Cola 600
NASCAR's longest night ended early Monday morning at Charlotte Motor Speedway, and Kyle Busch apparently just wanted to go home after finishing second to Austin Dillon in the Coca-Cola 600.
Busch spoke to reporters on pit road after the race, which was delayed 1 hour, 39 minutes due to rain. But when he was asked a question in the media center about Dillon winning the race, he was less than thrilled.
Kyle Busch is not surprised by anything.#MicDrop #NASCAR #CocaCola600 pic.twitter.com/pq932ISkMX— FOX: NASCAR (@NASCARONFOX) May 29, 2017
Busch, who is still winless on the season and clearly frustrated with his near-misses, had this to say on pit road before his media center mic drop:
"This M&M's Camry was awesome tonight. It was just super fast," Busch told reporters. "I mean we had one of the fastest cars all night long and then the 78 (Martin Truex Jr.) was probably the fastest car.
"There at the end, somehow we ran him down. You know he got a straightaway out on us, but there that last 100 laps we were able to get back to him and pass him so you know that was promising for us there at the end in order to get a second-place finish, but man just so so disappointed. I don't know. We ran our own race. We did what we needed to do and it wasn't the right game. We come up short and finish second."
Doesn't sounds like a driver about to throw a tantrum. In fact, Busch said he had one of the best cars he's ever wheeled at Charlotte.
"Our guys did a great job — Adam Stevens (crew chief) and everybody brought me a really fast car," he said. "Best car I've ever had at Charlotte and you know, for as far as Truex got out there towards the end, that last stint, I was surprised I could close back in on him and get him there at the end in order to finish second.
"I don't know. It's a frustrating night, man. I am so so disappointed. I don't know. There's nothing we could've done different. We just ran our own race and did what we needed to do for what we had going on and come up short."
Fans didn't appreciate Busch's attitude after the race, but NASCAR's most popular driver didn't seem to mind.
Don't change @KyleBusch— Dale Earnhardt Jr. (@DaleJr) May 29, 2017
The sport needs personalities. All types.


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Daily BulletinCheck back in September for the Daily Bulletin
The Scoop
Stay current with what's happening in Oak Harbor Schools by subscribing to The Scoop, our weekly online newsletter. Each issue highlights breaking news stories and upcoming events. Parents of students should receive the newsletter automatically. We also invite other family and community members to subscribe, so sign up today. You can unsubscribe at any time.
More in the Daily Bulletin Archives
Check back in September


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ROH, TNA, World Class & American Gladiators News
ROH has been removed from PPV listings in Canada due to low buys. One major national PPV carrier reported just three-dozen buys. TNA has managed to get just a few hundred for some recent PPVs, since WWE and UFC are the only promotions making any headway in the Canadian PPV market.
The rumoured TNA Knockouts spin-off show is nothing but an idea at present and will not be happening anytime soon. TNA is wary of over-exposing the women they have and ruining a good thing by having to water it down with extra workers and TV time.
According to the Wrestling Observer, Vince Russo is currently scripting about 90% of Impact, with Dutch Mantel's contributions being mainly the women's segments.
Chris Masters and Matt Morgan have been contacted by the American Gladiators producers about becoming new members of the team.
Apparently, Scott Hall, Jake Roberts and Ron Simmons are all attending the same rehab facility in Atlanta. Yikes.
Brian Harrison, producer of the Heroes of World Class documentary, is in talks with Kevin Von Erich about making a feature film of the Von Erichs.
Dwayne Johnson's next and biggest movie to date, Witch Mountain, begins production in Las Vegas next month. He has said he is trying to get Brock Lesnar a cameo role in it.
Credit: Wrestling Observer Newsletter, 11 February 2008 (subscribe here)


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As of 2018, TicketServ operates as SeatGeek Asia Pacific Pty Limited, part of international ticketing platform SeatGeek. Click here to contact SeatGeek Asia Pacific via their entry in…read more
The Japanese Association of Zoos and Aquariums (JAZA) has been suspended by the World Association of Zoos and Aquariums (WAZA) as a result of its involvement in highly controversial dolphin hunts.
Having been targeted by conservationists earlier this year, the world zoo and aquarium body chose to suspend JAZA following a unanimous vote at a recent meeting of its governing council.
Marine conservationists had accused the international body of approving the infamous dolphin hunts in Taiji, Japan by association, with Australia for Dolphins leading a group in taking court action against WAZA.
The hunt sees the dolphins forced into shallow waters before being slaughtered or caught for public display in aquariums.
The hunt has gained increased notoriety in recent times thanks to documentary film The Cove, which shows the brutal manner in which the highly-intelligent cetaceans are being hunted.
JAZA, which represents aquariums which have taken dolphins from these hunts, rejected a WAZA proposal for a two-year suspension on the practice.
A WAZA statement outlining its action, explained "JAZA responded (to the suspension) by proposing guideline changes that would put restrictions on the method of capturing dolphins and improving animal care, but because it did not restrict taking animals from the drive, WAZA has concluded that a satisfactory agreement could not be reached and voted to suspend the Japanese association's membership.
"The basis for the suspension is a determination that JAZA has violated the WAZA code of ethics and animal welfare.
"Moreover, the council reaffirmed its position that members must confirm that they will not acquire dolphins from the Taiji fishery."
According to reports, in the past five years, more than 5,000 dolphins have been killed using the Taiji fishing methods, with an additional 750 animals ending up on display in aquariums. In the past year, more than 750 dolphins have been killed, with 41 bottlenose dolphins captured for display purposes.
WAZA has more than 20 associate members, with a further 300 individual zoo members, including London Zoo, Melbourne Zoo and the Zoological Society of San Diego.
25th March 2015 - INTERNATIONAL ZOO ASSOCIATION ACCUSED OF OVERLOOKING HORRIFIC ANIMAL CRUELTY
5th November 2012 - RSPCA CALLS FOR CORPORATE BOYCOTT OF WARWICK RODEO
19th November 2010 - AL AIN TO HOST WORLD ZOO AND AQUARIUM CONFERENCE
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An Unbiased View of high pressure power washerJust like almost every other pressure washer add-ons and attachments, you need to know the critical variables to take into account when obtaining the most beneficial pressure washer hose in your pressure washer equipment.
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Dinner Table
Last night we went out for dinner with my family in Yorkshire. The occasion was ever so slightly surreal, since the purpose of the evening out was to mark my parents' ruby wedding anniversary (40th, actually on August 1st, but Saturday evening is more suitable for a meal out).
The reason it was slightly surreal is that my parents are actually separated, and have not lived together for quite a few years now. However, they remain very good friends. My dad helps my mum out whenever she needs him to (she's on her own since the death of my stepfather 7 years ago) and everyone gets on just fine. My stepmother was also my stepfather's first wife, and my stepfather was my father's best friend. Furthermore, I believe this is all "common-law" and that my parents are actually still legally married - although nobody worries about any of that stuff apparently. Work that lot out if you can! I've lived with this situation and its forerunners for 30 years now, and nothing in relationships surprises me, except, perhaps, the fact that I, myself, found someone to marry me!
Anyway, the meal out was very good! Although the intention was to get the train to the restaurant, a fire on the line meant we took taxis instead. I managed to get through the meal with only one break to go walking outside (being trapped in a restaurant is one of my phobias), and the food was jolly good (fillet steak for main course). I sat at the end of the table (in the corner, by the window) and the Wonderspouse, my parents, stepmother, brother and sister-in-law sat down each side of the table! This was my view!
We then stayed overnight at my dad's house before driving home early the next morning.
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Racial justice, a theme of the summer in Greeley, was again a topic of public communication Friday evening during a peaceful protest and gathering at Monfort Park.
The need for solidarity among the Black and Brown communities also ranked high on the informal agenda shared by approximately 200 people who gathered in and around a park pavilion to add a chapter to the demonstrations in Greeley in the name of racial equality.
The event, called A Demonstration of Solidarity Between Latinx and Black Communities, was organized by the Black and Brown Alliance of Greeley. And, while a cadre of speakers touched on a range of issues relating to inequality — racism and sexism among them — the death of Elijah McClain was a key reason for the nearly 2-hour gathering, according to one of the leaders.
McClain, a 23-year-old Black man and Aurora resident, died after an encounter with Aurora police while walking home in August 2019.
Josh Greer, a University of Northern Colorado senior and among the leaders of the demonstration for the alliance, said before the event, in remarks during the outdoor forum and while leading a march up and down 47th Avenue, that the death of McClain must not be forgotten.
In fact, Greer, a Black man from Aurora, wants more conversation in Greeley about the incident and among city leaders.
"A big point to me is to call justice for the death of Elijah McClain," Greer said. "Nobody from Greeley government has spoken on it. It's right in our own backyard. They've not acknowledged something in our own backyard, shows where their morals are."
Artwork created by Black and Brown artists was displayed at the pavilion, and many of those gathered looked at the pieces before speakers shared their views and even poems. Others found spaces in the shade on a hot evening where the majority appeared to wear masks, and hand sanitizer was readily available on the metal picnic tables.
Thirty-year-old Reiko Hirahara of Greeley was one of the attendees who identified a cool spot on a patch of grass and out of the sun.
Hirahara sat on the grass with a sign in front of her that read: Demand Systemic Change.
"Just stop the brutality already," Hirahara said. "There's no reason why so much money needs to go into police departments when they're not helping."
The deaths of McClain, Breonna Taylor, a Louisville, Kentucky, woman who was shot and killed by Louisville police in her home in March, and George Floyd, the Minneapolis man whose death in May ignited the incidents of protest nationwide, are too much for Hirahara to bear.
"There's no reason for any of that," she said. "It's excessive force."
Greer and other speakers also pled for unity among the Black and Brown communities in the face of racial injustice at the hands of the white majority.
"If we team up, we can beat that oppression," Greer said during his remarks. "We have one enemy and we have one common opponent."
Greer added a challenge to those who attended to educate themselves on the history of racial inequality. Greer said the same mindset that leads a college professor to call out Black students for wearing hoodies in class because they look like thugs is what leads Black and Brown people to die in the streets.
Greer noted the smaller attendance at the demonstration compared with events held earlier in the summer.
"See how the numbers have dwindled," he said. "People get complacent."


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If you require a lot of functionality and versatility from your website, you'll benefit from programs and applications that can help you build your site. Our Web hosting plans give you access to free, server-side applications that can be used to develop and customize your website, including popular Content Management System (CMS) applications like WordPress® and Joomla!®. You can even add a Dedicated IP if you plan to add an SSL Certificate later.
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Most companies will prefer a third-party solution since not only will these be more capable, they'll also be supported more effectively by related back-end apps, such as mobile device management (MDM) platforms and mobile-oriented endpoint protection solutions. You'll also have an easier time pushing a third-party platform out to registered client devices, though some hosted email providers can help with this step.


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Case Study: My Experience With
Guidelines to Help You in Selecting the Best Dental Expert Do you need to find a dentist? You may have moved to a new region, or you may have switched jobs, or you all need a change for your family dental clinic. The good thing is that there are a couple of dental offices that you can consider choosing. There is no need to wait up to the time that you start experiencing pains on your tooth to know that you need an expert now. We have some of the…Read More


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This piece was a forerunner to my Lighting Collection and measures approximately 28 x 34cm.
I made this using clear glass with applied Frits and enamels. This design features 2 x craws ( Crows) flying into the trees and big white moon.The background colours are aqua into pale peach.
The glass is bonded into its custom made base. The wooden base is made locally and is painted black. It does not have any lighting fitted.
The conical shaped glass has a slight kick out on the top right edge.


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Posted By : Chris Corley
A few of the wines that we pulled for tasting and analysis today are destined for our Domaine Montreaux sparkling wine program. In 2008, we crushed small amounts of Chardonnay and Pinot Noir to be used for bubbly. We're considering doing a rose this year. Our sister Carolyn is no doubt already getting her popcorn maker dusted off as she hears that good news!
Making sparkling wines can be a little tricky. Beginning the secondary 'methode champenoise' fermentation in the bottle is one of the more helpless feelings I've had as a winemaker. With still wine fermentations, you can sniff and taste, and plunge your hands into the juice and, for lack of a better term, really get intimate with your fermentations. With secondary sparkler ferments, it's different. Once the re-fermenting wine is bottled and the crown cap gets secured, you're on the outside looking in. The bottles are stacked away neatly in the old wooden bins that Uncle Brian built in the late 1900s, and you dust them off and crack one open every so often to see how they're coming along. The fermentations usually go along just fine, but it's a winemaker's responsibility to avoid issues, not just identify them, so we're always trying to remain vigilante with our sparkling wines (like a mix of Charles Bronson and Don Ho). Sorry, I take that back, I meant 'vigilant'.
Sparkling wines are fun for everyone. In the picture to the right, Brother Kevin reacts to a taste of young brut. Young sparklers can be fun to drink, with their apply, pear bright fruit aromas and flavors and crisp, refreshing acidity. Older sparkling wines can be a real treat as well. We've recently opened up some of our Domaine Montreaux from 1983, which was an amazing bottling of wine. Most people don't think of sparkling wines in terms of aging, but well made bubblies have all the right components for aging well - high acid, low alcohol, low pH, CO2, and pressure in the bottle to keep air from getting in and oxidizing the wine. That being said, they've got to have great fruit in the first place if they're going to go the distance.
This year, we'll make just a small amount of Domaine Montreaux, and we'll likely start preparing the secondary fermentation in the next couple of weeks. I'm looking forward to bursting some bubbles !
Posted By : Chris Corley
When our Dad, Jay, started Monticello Vineyards in the late 1900s, he grew and sold grapes. The land that he purchased in 1969 was and old decrepit prune orchard, which he tore out and replanted to grapevines. Over the last 40 or so years, we've grown a lot of different types of grapes on the property. In the early days, we sold all of the fruit that we grew to other wineries. It wasn't until we built the winery in 1980 that we began to make our own wines and would keep a certain amount of fruit for our own winemaking needs. To this day, we continue to sell premium grapes to other well-regarded wineries throughout the Napa Valley for use in their winemaking programs.
Around this time of year, we get together with the winemakers that we sell grapes to so we can taste through and compare notes about the wines that they and we have respectively made from our grapes. It's a great way for us to keep in contact with our customers and exchange ideas and notes about the previous harvest. We'll compare and contrast winemaking techniques, look ahead to the next growing season and talk about any adjustments or improvements we would like to collectively make.
Just as tending to the field ensures that we'll grow the best grapes we can, cultivating our relationships promotes communication and better opportunities for all that are involved. Over the last month or so, my brother Kevin and I have been rolling around the valley visiting and tasting with our grape customers, tasting through their wines and sharing ours.
It is always interesting to taste two wines, made by two different winemakers from the same grapes. There are generally themes in the wines, especially when we taste wines from particularly expressive sites. These themes are usually oriented around particular or unique flavors or aromas that we would associate with that site. The winemakers hand also plays a large role in the wine. Certain fermentation techniques will lend themselves to wines of varying tannin levels, for instance.
Our family has always gravitated towards the open-minded and easy-going in the industry, and these types of winemakers are usually the most enjoyable to spend time tasting with. It's the open sharing of ideas that promotes creative thinking and helps us to continually improve our skills as winemakers and winegrowers ...
It's fitting that we've had so much rain over the last week. It's certainly welcome as things have been a little drier than we would like for the last couple of years. Our vineyards on the valley floor soak up the water pretty well. Because our vineyard is pretty flat, we don't really have erosion problens to speak of, although some friends up on Mt. Veeder have let us know that they're losing some soil and plants to erosion form some of the recent heavy rains. Our concern is the Napa River, which delineates the rear boundary of our property. We've had big trouble in the back of the property when the river has jumped its banks inpast years. So far this year, the rains have been coming in waves that the river has been able to drain everything without any grief. But give us lots of rain and a high tide and we'll be on alert !
In addition to the recent downpours, there's a lot of wine being poured around the valley, and we're happy to be contributing to the cause! With the Napa Valley Vintners annual trade auction 'Premiere Napa Valley' coming up this weekend, there are multiple wine tastings being offered around the valley which Monticello will be pouring at.
FIRST TASTE OF YOUNTVILLE www.yountvillewines.com Thurs, Feb 19
This afternoon, we'll be pouring several vintages of our CORLEY State Lane Vineyard Cabernet Sauvignon along with a pre-taste of our Premiere Napa Valley lot, which is a unique blend of 85% State Lane Vineyard Cabernet Sauvignon & 15% Knollwood Vineyard Syrah. Very tasty, in my unbiased opinion.
APPELLATION ST. HELENA www.appellationsthelena.com Fri, Feb 20
On Friday February 20, Dave Yewell and I will be pouring a couple of vintages of our CORLEY Yewell Vineyard Cabernet Sauvignon. Yewell Vineyard is located on Ehlers Lane a few miles north of St. Helena proper. We're very happy to be working with Dave and Nancy Yewell and really like the fruit that we get from this special vineyard site.
RUTHERFORD DUST SOCIETY www.rutherforddust.org Fri, Feb 20
Also on Friday February 20, my brother, Stephen, will be pouring multiple vintages of our MONTICELLO Tietjen VIneyard Cabernet Sauvignon. Tietjen Vineyard is located on Niebaum Lane in Rutherford, just west of Highway 29. It's a great site that we've been sourcing grapes from for a little over 20 years.
PREMIERE NAPA VALLEY www.napavintners.com Sat, Feb 21
On Saturday, we'll be pouring our wines along with a hundred or so other wineries at a trade-only event put on by the Napa Valley Vintners. Brother Stephen is actively involved as Vice-President, and our dad Jay has served as past President of the Vintners. Brother Kevin has led the charge in recent years as Director of the Beverage Committee for the Napa Valley Wine Auction in June. This year, we've donated a 5 case blend of 85% Cabernet Sauvignon, 15% Syrah from our State Lane and Knollwood Vineyards.
Weather aside, I'm looking forward to the oncoming downpours. These events are always fun and informative, and help to raise the community awareness. Please say hello if you find yourself at any of these events over the next few days ...
Every year, typically after harvest, we consolidate all of our notes, experiences and thoughts for a review of the year. We discuss the growing season and winemaking practices and assess the results. This review helps us set our course for the next season, which typically starts the following January with pruning.
Usually, the topics for review revolve around the core of our winegrowing practices - pruning and training techniques, fermentation strategies, barrel selection, crush pad layout and equipment needs, etc.
There are, however, plenty of other, more offbeat, ideas that crop up during the season. Admittedly, these tangential ideas are usually conceived towards the end of a long harvest day, maybe after a cold brew, but always when the collective cellar perspective has allowed itself to drift a little into the ether.
Here are a few of these offbeat ideas that were floating around last year that may or may not be pursued ...
Can we figure out a way to turn a red wine barrel back to use for white wine ? This one we figured out. Historically, once a barrel has been used for red wine, you can't ever put white wine in it again because the red pigments in the wood would tint the white wine and turn it pink. Now we've got a cleaning process to completely decolorize the barrel if necessary ...
How would wine react to having an electric current run through it ? We found some info related to experiments run in the late 1800s on this, but nothing in the meantime. We're thinking the result would have a lot to do with the oxidative rate of the wine and that there may be an impact on tannin development, but who really knows? We'll probably run some small-scale experiments in barrel this year ...
Could we make a palatable 'coffee' from roasted and ground grape seeds ? You never know until you try. We'll need to wait until harvest to collect the seeds and give it a go. We'll probably want to use low-tannin seeds from ripe grapes that are pressed pre-fermentation. I'm thinking Chardonnay and/or Syrah. Maybe there's a way we can think of to incorporate pressed skins. First and foremost, it's got to taste good. Secondarily, I wonder about health benefits of tannins and resveratrol ...
While we don't let these offbeat ideas interfere with the work at hand, it's fun to indulge the imagination. We always learn something, and every once in a while, we come up with a new technique or idea that is worthwhile ...
Posted By : Chris Corley
Monticello Vineyards is now on Facebook! If you're a member of Facebook, search through 'groups' and join "Fans of Monticello Vineyards". It's an open group and you'll be able to share photos and comments about your visits to Monticello and wines of ours that you've enjoyed. You'll also be able to keep up to date with events and news at Monticello !
Posted By : Chris Corley
This week we've started pruning. Pruning is much more than just hacking back last years growth, it's a critical step in setting the vine up for the growing season. Pruning can affect the training of the vine, suggest a general cropload for the season, and perhaps even influence the timing of budbreak. It is the most immediately visually altering step that we take in the vineyard, and the dramatic shift in the panorama from the 4-6 foot canes to 2-3 inch spurs really reminds you that we're shifting gears in the field. Once pruned and perhaps disced or mowed, the vineyard is about as bare as you will see it all year. But there is a kind of simple beauty in that naked vineyard. It allows you to see the gentle undulations and soil variations that may be difficult to perceive through a growing canopy.
A lot of the time, we speak of pruning as being the beginning of the growing season for the vines. In reality, this growing season began as soon as we harvested last years grapes (2008). When the vines are relieved of their crop and sometimes still have some green leaves, the chlorophyll in those leaves are still actively doing photosynthesis. Not much (because its late fall) but this photosynthesis is important. Because there is no more fruit to ripen, this post-harvest energy is stored, and this is what can help the vine to get started back up again in the spring at budbreak. Many growers will even be sure to give their vines a post-harvest "feed", while the vines are still somewhat active in feeding and transpiration.
Chlorophyll and compost aside, pruning is an exciting time. To watch a 2-inch spur develop throughout the year into a lengthy elegant shoot with wispy tendrils and and beautiful clusters is a joy I look forward to each year. For now it is a pleasure to watch the vineyard be slowly transformed into its most basic and pure state …
"Posted By : Chris Corley
BARREL TASTING : Tasting through the new vintage in barrel is always a treat. The wines are typically bursting with juicy fruit and have a youthful vibrancy that is, more often than not, replaced by deeper layers of complexity by the time the wine is bottled, perhaps 1-2 years down the road, depending on the varietal. Tasting wines just after harvest is a great portal into that raw and exuberant youth of the wine ...
BLOCK 1, HEIRLOOM CLONE, ROWS 1-23 : The Heirloom Clone in Block 1 is an isolation of selected vines out of Block 4. These wines from these plants have a very distinctive melon and tropical fruit characteristic that is almost Muscat-like in its personality. In 2008, these aromas are very intense with papaya, mango, and other tropical fruits. The texture of the wine is ripe and rich yet maintains a very nice balance of vibrant acidity. Barrel-Fermented with Native Yeasts. 50% New Oak.
BLOCK 1, 'DIJON' CLONE 96, ROWS 24-28 : These rows are short, so this section has typically produced just a small amount of barrels. Although its not a large quantitative contributor to the blends, I've always enjoyed the purity of the fruit from this section. In 2008, the wine has a nice honey and floral aspect to the aromas and very well balanced richness and acidity. Barrel-Fermented with Isolated Yeast Strain D254. 0% New Oak. Malo-Lactic Lot.
BLOCK 4, OLD MONTICELLO CLONE, ROWS 21-27 : We isolated these rows this year to experiment a bit with pre-fermentation skin contact. These grapes were crushed together with their skins and cold-soaked like red grapes for 30 hours prior to pressing. This is a bit of a return to an old-school style of California Chardonnay, skin contact for whites being popular when our dad built the winery in 1981. My initial observations are that the aromas are intensified and the wine has a heavier weight in the mouthfeel. I like it so far, and am inclined to pursue this line a little further next vintage. Barrel-Fermented with Isolated Yeast Strain CY3079. 0% New Oak.
BLOCK 4, OLD MONTICELLO CLONE, ROWS 28-46 : This section has consistently produced crisp, vibrant wines with hints of pear and citrus that have contributed structure and vibrancy to our MONTICELLO ESTATE Chardonnays. This year, these flavors are very intense. The mouthfeel has a slight grip on the finish, but this will pass after a few months of lees stirring. Barrel-Fermented with Isolated Yeast Strain CY3079. 35% New Oak.
BLOCK 4, 'DIJON' CLONE 96, ROWS 47-55 : This section has been a favorite of ours for many years, and typically contributes to the CORLEY RESERVE Chardonnay. This year it is showing it's classic fruit qualities - fig, pear along with some beautiful early oak influence from the new barrels in the lot. Very well balanced with vibrant acidity, this wine should develop very nicely. Barrel-Fermented with Native Yeasts. 21% New Oak.
BLOCK 6, 'DIJON' CLONES 76/95/96, ROWS 15-85 : This is a fairly large section of fruit. It is a core contributor, like Block 4, to our MONTICELLO ESTATE Chardonnay. These sub-sections of different clones are co-fermented and provide a nice complexity to the finished wine. It is a field blend in some senses. The 2008 wine from this block is very expressive, showing banana, fig, and pear aromas. The wine is very well balanced ans will maintain a nice acidity. We won't pursue malo-lactic fermentation with this lot in order to favor the expression of its fruit. Stainless Steel Tank-Fermented with Isolated Yeast Strain CY3079."
"It takes a lot of good beer to make great wine" ... a primitive cellar hand likely coined this phrase several thousand years ago shortly after the discovery of fermented bevereages. We certainly enjoy a cold beer at the end of a long hot harvest workday. In the cellar, we have varied tastes for beer. Most of the cellarmen enjoy the lighter styles of lagers, while I prefer a little heavier beer, pale ale. Our lab guy, Mark, tends towards the thick stouts, which I enjoy as well, particularly in the colder winter months.
This year, with some help from the guys, I'm going to home-brew batches through the winter. Yesterday was the first brew, an India Pale Ale. Given time and more familiarity with the process, we'll get increasingly creative with the recipes. I'm looking forward to home-brewing all different types of beers, but likely will gravitate towards ales, porters and stouts through the winter. I'm hopeful that the first batch will be ready by Thanksgiving so all the guys can take a bottle or two home.
In some ways the process is not all that different from making sparkling wine in the traditional bottle-fermented "Methode Champenoise", which we've used for our 'Domaine Montreaux' sparkling wines since 1983. Over the last 25 years of making Napa Valley sparkling wines, we've come to appreciate the beauty of the bubble. In both sparkling libations, the secondary fermentation within the bottle generates the effervescence.
We love growing things as well. It's in our nature to grow our own raw materials, as we've grown most all of our own grapes for our wines since day one. So it goes with beer. In the spring of 2009, we'll plant a small amount of hops so we can learn about these fragrant vines. I've ordered 10 organic rhizomes for next season. The rhizome is the root mass from which the plant develops in the spring. For this first season, we'll plant 5 different varieties of bittering and aromatic hops - Northern Brewer, Cascade, Fuggle, Perle and Willamette. As hops can grow to lengths of 20' tall, we'll grow these organically in used wine barrels along the west side of the winery building, with the trellis system supported from the roof of the building. They'll get plenty of afternoon sun and will provide some shade for that end of the winery in the summer. They'll also provide us some excellent home-brews next winter !
Posted By : Chris Corley
Anticipation is defined by Merriam-Webster as the "act of looking forward; a pleasurable expectation". Anticipation is an important aspect of our lives. We all have moments of anticipation. These moments excite us and send thrills down our spines. They make us feel alive. For me, anticipation is the thrilling blend of love and excitement that I felt standing at the altar in my clan kilt, watching my future wife walk up the aisle. For me, anticipation is the exhiliration of joy and nervousness as you await the birth of your children, holding tightly your wife's hand and sharing tears of happiness and disbelief of this magical journey of life and this beautiful little person that you're about to meet for the first time. Anticipation can be intoxicating, and always enhances the following act.
Growing grapes and making wine is full of anticipation. We get very excited at certain times of the year. Pruning in January and February inevitably leads to all sorts of wonderment of how the growing season will shape up. As the vines flower, and the berries are pollinated and develop throughout the season, we are constantly abuzz thinking about how the vintage will turn out. When the grapes are harvested, the bins are not just full of sticky grapes - they're filled with hope and future memories and celebratory occasions. When I taste wines from the barrel, which I do nearly every day, I'm not tasting today's wine. I'm tasting tomorrow's wine. I'm reveling not just in the wine as it comes out of the barrel, but also in its beauty that will be realized in time, perhaps years away.
Anticipation is what makes it exciting to hold on to a bottle for 10 years and then open it on a special occasion. Anticipation makes the wine taste just that much better ...
Posted By : Chris Corley
As I mentioned in my last post, it's people that make the difference. There are many ways to measure success in any business. This also holds true in the business of wine and grapes. In our family business, we pay close attention to the quality of our wines, the health of our vineyards and our financial statements, as any responsible business owner would. We have another important guage that we pay very close attention to that may set us apart from other wineries. We also measure our success in our people - our extended family. Happy employees that stay with us for a long time are indeed a major satisfaction and an important metric for us to guage how we are conducting ourselves as managers of our company. For this post, as we are just on the tail end of harvest, I'm going to focus on the Cellar Crew. Future posts will be dedicated to our other teams.
""UNCLE"" BRIAN CRAWFORD ... Uncle Brian (my mom's brother) really has no title. Over the last 25 years at Monticello, Brian has done just about everything. He has run the frost in the winter, driven the tractor up and down every vineyard row on the property countless times, and literally supervised tens of thousands of tons of our grapes going through the receiving hopper. He built most of the inside of the winery including all of our catwalks and barrel racks. Brian has lived on the property at Monticello - a stone's throw from the winery for almost 25 years. Brian is known to everyone around Monticello as ""Uncle Brian"".
RODOLFO CUEVAS - ASSISTANT WINEMAKER ... Rodolfo has worked with Monticello for nearly 18 years. He started in the field, working with the grapes, and moved full time into the cellar about 14 years ago. Rodolfo and I have worked side by side for all of those 14 years. Rodolfo has diligently worked hard over the years, and has performed just about every task imaginable in our cellar. He is currently our assistant winemaker and is also responsible for running our botling line.
ISAC AVILA - CELLARMASTER ... Isac has been with Monticello for about 9 years. He manages the daily operations in the cellar, and tracks all the work tags. During harvest, Isac is our PressMaster and supervises all of the grapes that go through the press. This is an important step in the winemaking process, and we're very happy to have Isac monitoring the pressing of our fruit.
MARK SULLIVAN - ENOLOGIST ... Mark joined us as a harvest intern in 2006 and again in 2007. Leading into the 2008 harvest, we hired Mark on full time. Mark tends to all of the fermentation tracking during harvest and performs all of our in-house analysis and prepares our trials tastings. Mark has a degree in Organic Chemistry from UC Davis.
RAFAEL CORTEZ-PEREZ - CELLARMAN ... Rafael has worked with Monticello for about 13 years. Most of those years he worked the vineyards as our main tractor driver. He joined our cellar crew a few years ago and has been a great contribution to the cellar. Rafael works diligently at the task at hand. During bottling season, Rafael assists Rodolfo in running and supervising the bottling line.
FEDERICO GUITERREZ - CELLARMAN ... Federico has been with Monticello for about 3 years. Federico joined us with little experience but a desire to work hard and learn. He has blended in with the team and has proven to be a very productive and welcome member of our cellar staff.
HEATHER FOSTER - ADMINISTRATIVE ... Although Heather isn't out on the cellar floor, she's an important part of our Production Team. For the last 2 years, Heather has organized all of our winemaking and packaging compliance, and kept our winemaking records organized and accessible. Her efforts in keeping us organized have been an enormous help.
Here's to our Cellar Crew! On behalf of my family, I want to say Thank You. We appreciate all that you do, and sincerely hope that we'll spend many more vintages together. You've become part of our extended family ..."


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Mariners pitcher Marco Gonzales starts preparations for opening-day start
Published in Baseball
SEATTLE -- The last pitcher to start a game for the Mariners during the interrupted 2020 spring training was supposed to be the pitcher to start opening day at T-Mobile Park vs. the Texas Rangers.
On March 11, a day before baseball shut down due to the spread of the novel coronavirus, Marco Gonzales tossed 3 1/3 innings, allowing an earned run on four hits with two walks and five strikeouts. With two more Cactus League starts scheduled, he was on a steady progression to make his second straight start on opening day -- an honor he cherished.
Instead, Gonzales' first time on the mound of any Major League Baseball-affiliated park came Friday when he threw a bullpen session during the first of two group workouts held by the Mariners on their first day of "summer camp."
"I was able to get off the clay a little bit and throw about 40 to 50 pitches, with (hitter) stand-in work as well," he said. "It felt great. I've been really anxious to get back on a dirt mound. I've thrown a lot of my bullpens off of turf, so being able to dig in a little bit and get my feet under me felt great."
Barring any drastic issue, Gonzales will still get that opening-day start either July 23 or July 24, depending on the soon-to-be-released revised 60-game schedule.
From a natural progression, Gonzales doesn't feel exactly the same as he did March 12. He has been working out diligently and throwing, but there are certain things that can't be replicated in bullpen or even live batting-practice sessions.
"It's tough without game action to really build up the competitive side," he said. "But arm strength and body health, I feel as good as I've ever felt. I'm healthy and ready to go. I've been long-tossing and throwing two bullpens a week. One of those bullpens is probably more intense with someone standing in (the batter's box) and getting some looks that way."
Gonzales had been throwing to his brother for part of the hiatus and then to Austin Nola, who had returned to the Seattle area a few weeks ago.
Last season, Gonzales reached career highs in starts (34), innings (203), wins (16) and strikeouts (147). With the shortened season and the Mariners expected to use a six-man pitching rotation to start, he might get 10 to 12 starts in 2020.
"I'm not going to read too much into that," he said. "I'm going to approach every start the same. I don't look at the total number of starts that I might get at the beginning of a season. I just look to the next one and prepare the best I can and go try and win. It won't be any different. If I only get 10, then they'll be the best 10 I've got."
As the Mariners' player representative for the MLBPA, Gonzales spent a large portion of the last month and a half dealing with meetings and phone calls as the contentious negotiations between MLB and the MLBPA for baseball's return played out over social media. With no official agreement reached, commissioner Rob Manfred dictated the schedule.
"I'm sorry," he said. "I'm not going to comment on the negotiations. I'm just going to look forward to the season we have at hand and look forward to getting back on the field competing."
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