Thursday, September 28, 2017

Art I'm Making: Untitled Collage No. 186 (Santa Rosa)

My most recent collage--a small piece, measuring 4.6 x 4.8 inches. This is Untitled Collage No. 186 (Santa Rosa). August 22, 2017. Acrylic on paper, acrylic monotype, collage. Matted to 11 x 14 inches. Signed on the mat. Signed and dated on the reverse.

For those in the San Francisco Bay Area, the 2017 ART TRAILS OPEN STUDIO EVENT WEEKENDS are fast approaching (October 14-15 and October 21-22, 10AM to 5PM each day). I'll have a lot of  work to show--including more than 25 new pieces since Art Trails last year. This year I'm Studio 61, showing at the same location as in past years, 973 Stone Castle Lane, in Santa Rosa. I look forward to seeing you at the event.

Also, TONIGHT, Thursday, September 28, 2017, is the OPENING RECEPTION for the preview show (through October 22) for the entire Art Trails event, 6-8PM at The Sebastopol Center for the Arts. A piece from each of the 151 participating artists is on view. Come by, say hello, check out the offerings, and plan your studio visits.

For more of my collage art, visit my website at:

Tuesday, September 26, 2017

Wines I'm Making: 2017 Sangiovese Harvest (September 25, 2017)

I picked our Sangiovese grapes on September 25, 2017. The juice from the just-crushed grapes was at 21 degrees Brix and a pH of 3.57 (although the pressed grapes tested much higher--at 26 degrees Brix). I got only 44lbs of grapes, which is a very low yield. I did not sulfite at all, but pitched the yeast (Epernay II) immediately. While the loss to animals this year was zero--proving my belated understanding that the key to preventing animal damage is getting the nets and the electric fence on early, while the fruit is still green and of no interest to four-legged intruders--there was a much more mildew damage than usual. I had to throw away probably a third of the grapes and even in the grapes I used there was more mildew damage than I'd have liked. I'm hoping the wine will not show evidence of unhealthy grapes. Time will tell. Because of the mildew, I pressed the grapes right after crushing them, so there was only about an hour of skin contact. In the past, I've let the grapes sit about 18 hours before pressing, which results in a deep rosé. This year the wine is likely to be a much paler pink. Our Cabernet grapes are still on the vines.
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