A little late, but here are a few things we are thankful for here at Clos LaChance.

-The 2004 Estate Cabernet Sauvignon: We’ve been talking about this wine for 5 years now, so I am thankful we finally have some to sell.

-Amber the Winery Dog: My waistline thanks Amber for stealing my breakfast and/or lunch off my desk. Who needs the calories anyway?

-Al, the UPS Guy: I am thankful for Al because he always has a smile on his face, even when he has to pick up 600 packages at once when we send out Wine Club.

-In the Tasting Room, we are thankful for the continual support of our members and their families.  It’s their patronage that keeps us going and we appreciate that!  

-Dominic, the San Martin Tasting Room Manager, is very thankful for our 2^nd register system (coming soon!) that will allow us to service all of our guests more efficiently. No more lines!

-Also from Dominic: he is thankful for the wonderful turn-out for the Time for Wine program this year. A huge thanks to all the bands, visitors and staff that made this every-other Thursday event a huge success in 2007. In 2008, Time for Wine will be held every Thursday, from Memorial Day through Labor Day! More details coming soon.

-Kristin in thankful wedding season is officially over.

-Bill is thankful for his wonderful daughter Cheryl and all the hard work she does. So is Brenda.

As of last Thursday, Clos LaChance's 2007 Harvest season is officially complete. Sort of.

We still have some late harvest fruit on the vines--Semillon and Sauvignon Blanc for a Sauternes style white and a little Zinfandel for a late harvest and a Zin port (our new dessert wines from last year will debut at the end of 2008).  But we are done picking the "main" stuff...good thing too since the rain started on Saturday. Stephen (CLC's winemaker), who is usually very reserved when it comes to the question of quality, actually had a fist pump going when discussing this years harvest. The Cab especially. Now we only have to wait for three years to try the finished product!

Also, the fermentations continue...we have a lot of juice (skins too) sitting in tank, turning into alcohol. Sure makes for a pretty picture.

Question for the day, what is your favorite dessert wine and why? And how much did you pay for it? (informal market research going on right here).