Introducing Julie...

Now that I have been Interim Winemaker at Dry Creek Vineyard, working under the direction of Bill Knuttel Executive Winemaker, for six months I thought it was time to introduce myself. 

I grew up in Denver until age 13 and then moved to Massachusetts.  I got my Bachelor's degree in Hotel, Restaurant, and Travel AdministrationClick photo to enlarge! at the University of Massachusetts, followed immediately by an Associates Degree at the Culinary Institute of America.  I cooked professionally for a total of 14 years including opening One Market and Boulevard Restaurants in San Francisco.

For the past 12 years I have been working in the wine business in various wineries including some larger: Gallo of Sonoma and Sterling Vineyards, as well as some smaller including Corison Winery, Schramsberg Vineyards, Louis M Martini, Yering Station, and Flowers Vineyard and Winery. This entrance into the wine business started with my studying at UC Davis for a Masters Degree in Enology.

I came into work at Dry Creek Vineyard the day after Labor Day and 2 days later the grapes started coming in.  There were lots of challenges this past harvest including a lot of disease pressure due to the cool summer, a heat spike that surprised most of us, starting harvest about three weeks late and then the Reds came in early.  Talk about starting things off with a bang.  They never said winemaking was going to be simple.  But, during all of this I have been welcomed into the Dry Creek Vineyard family and I appreciate all of the support.

Someone asked me today what is going on in the cellar?  We actually have lots of things going on in the winery.  We are starting to bottle the 2010 Fumé Blanc tomorrow.  So, today we are making sure the wine is ready to be bottled including checking on the temperature of the wine.   Last week we blended some of the 2009 wines including the Mariner, the Endeavour and the Merlot.  Happily those folks who came to the Barrel Tasting weekend got to taste the new Mariner blend and it looks like it will be a crowd pleaser. By next week we should have the Cabernet Sauvignon and the Meritage blended, too.  We are about mid way through the malo-lactic fermentations in the winery, so the 2010 wines are either being topped or being racked.  2010 was not an easy vintage with the late start and early finish due to the rain, but it looks like the wines are going to be delicious.  I look forward to getting to show you the new wines at Dry Creek Vineyard.

Julie Schreiber, Winemaker

| | Comments (9)


Rhoda Coben said:
March 17, 2011 8:08 PM

I enjoyed this so much. You have the best smile as well as being a fabulous wine maker. We will be enjoying your wine. Keep up the great work. Can't believe that you have accomplished so much. I can't be that old. Love, Rhoda

Julie Author Profile Page said:
March 18, 2011 8:51 AM

Thanks so much for the glowing comments. I appreciate your good wishes and support...

JohnLopresti Author Profile Page said:
March 19, 2011 12:17 PM

Welcome the winemaker. I liked the technical part of the post, and would like to hear more about the progress of the malo-lactic, for this harvest.

Julie Author Profile Page said:
March 21, 2011 9:07 AM

Here at Dry Creek Vineyard we do not inoculate to go through malo-lactic fermentation (MLF. So, we are dependent on things happening naturally. It takes some patience. One trick is to listen to the barrels. You can hear when the MLF is happening. Then you can use that barrel for topping other barrels.

JohnLopresti Author Profile Page said:
March 21, 2011 12:30 PM

I had a pump work order once to aerate cab sauv. Throughout, I felt inducing oxygenation of such a noble distinctive premium varietal, was against all I learned in the UC Davis textbook approach. Those were the days before all northcoast wineries began to admit all bottling should be in punt glass. Better to let MLF proceed to (near) completion in bulk volumes in the winery than in the cellared case.

Jessy Lynn said:
March 21, 2011 4:08 PM

welcome to the family. I worked at a winery back in my 20's and i loved it and cherish those memories so much. have fun

Julie Author Profile Page said:
March 21, 2011 4:46 PM

MLF in a bottled wine is a dangerous proposition. We should be finished with MLF at least months if not years before these wines are bottled.
As to the aeration of Cab sauv, it really depends on when you are doing this process. If you are in the middle of the primary fermentation aeration helps the yeast to build cell walls and is ok. If it is later in the wines life, it could be good or bad for the wine. I would have to know more about what you were doing.

Julie Author Profile Page said:
March 21, 2011 4:46 PM

Jessy Lynn,
Thanks for the good wishes!

JohnLopresti Author Profile Page said:
March 23, 2011 11:52 AM

Julie, Thanx for reviewing the timing factor. That would be a good place for my study to begin. The incident I described was as the primary Montrachet fermentation was nearly dry. The supervising enologist had a reputation for approaching 0.2 percent residual sugar in the then nascent renaissance of northcoast winemaking; yet, there was a wide ranging discussion at the time in the region concerning the best control for the malolactic secondary fermentation.

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About this Entry

This page contains a single entry by Julie published on March 17, 2011 1:39 PM.

Making A Difference was the previous entry in this blog.

Pounding the Pavement is the next entry in this blog.

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