No More Port ?!?


Many of our club members received a bottle of Port XIII in their recent club shipment. Now that this port has been released, I wanted to reach out and let you know that we reached a decision this summer to discontinue any future Port Production.

There will be no more Schweiger Port!!!

Now that I have your attention: Don’t panic! We will continue to make the same style wine you enjoy, we are just choosing to not call it “Port” anymore. After my trip to Portugal last year, I developed a fondness for the growers and winemakers of the Duoro and Porto regions. Even though we are grandfathered in and legally allowed to call it “Port”, we no longer feel right using their legally protected place name. Instead we will use a proprietary name and will continue the roman numerals for the releases, picking up with XIV when we bottle in the spring of 2017.

“So Andy, what are you going to call it?”
Well, funny you should ask; what do YOU think we should call it? We have so many club members with creative minds; I thought I’d give you the opportunity to help out. If we pick your submission, you will receive a special 6 pack of our dessert wines, including the VERY FIRST bottle of the newly named dessert wine to come off the bottling line in May.

Have a good idea? Please email submissions to notport@schweigervineyards.com by November 30th, 2016.

What’s the future of dessert wine at Schweiger?
Our Cabernet Ports have experienced universal praise by our club over the years, so we will continue producing this Cabernet dessert wine in years where growing conditions allow us to do so. Additionally, I came back from Portugal very enthused to not only continue our red dessert wine program, but expand on it a bit. This past harvest, I tried an experiment which tastes magnificent! I’ll share more about this in early next year.  Finally, there’s another project I’m working on which I intend to release in 2019. Stay tuned…it’s going to be great!

We are very grateful for your continued support of Schweiger Vineyards and forward to your name suggestions!

Andy “NotPort” Schweiger


It’s Easy Being Green!


It’s not that easy being green;
Having to spend each day the color of the leaves.
When I think it could be nicer being red, or yellow or gold-
or something much more colorful like that.

It’s not easy being green.
It seems you blend in with so many other ordinary things.
And people tend to pass you over ’cause you’re not standing out like flashy sparkles in the water-
or stars in the sky.

But green’s the color of Spring.
And green can be cool and friendly-like.
And green can be big like the ocean, or important like a mountain, or tall like a tree.

When green is all there is to be
It could make you wonder why, but why wonder? Why Wonder, I am green and it’ll do fine, it’s beautiful!
And I think it’s what I want to be.

–“It’s Not Easy Being Green”, Kermit the Frog

Shortly after the completion of the 2015 Harvest, we received a long awaited piece of mail…our official declaration as a “Napa Green Business”. Now, we have been practicing Sustainable Farming since Day One (back in the 70’s!) but this distinction came after many years of evaluating EVERYTHING we do here at Schweiger Vineyards. Justin Schuchardt and I looked at every facet of daily operations and thought, “how can we be more while using less…” …some of the changes we have made in the past few years came in surprising forms…these include:

  • Looking at every light bulb in the facility…where can we switch to compact flourescent or LED? Installing motion detectors so lights get turned off in unoccupied rooms. Schweiger Vineyards is already 110% solar powered, but how can we cut consumption further and send more green electricity to the grid for others to use.
  • Installing water meters to different operations points. We now monitor how much water is being used for production, the office, the tasting room, landscaping, and farm operations. If a number is out of norms, we know where specifically to check for leaks or reevaluate what we’re doing.
  • Reduce water and chemical use in the winery: We had recently purchased a steamer for the sanitization of our barrels. Justin and I developed a procedure for cleaning and sanitizing our tanks with steam. Previously we were following the industry norm of using about 140 gallons of water per tank plus the use of caustic chemicals to clean and sanitize. Today we use about 2 gallons of water per tank. Now we are saving significant water and the bacteria in our leach field is happier too!
  • Received certification from the State Water Board. Any stormwater runoff from our property is certified free of polutants and we monitor several rainfalls throughout the year.
  • many many, more nitty gritty details far too boring to elaborate on.

Personally, I think the most exciting thing about this is that it continues to set all of us here at Schweiger Vineyards apart as pioneers. As of today, less than 15% of Napa Wineries have received this certification and we are presently the only one in the Spring Mountain District. Furthermore, we did it all in house. Larger, corporate wineries hire consultants to list the changes to make and hire contractors to make the changes. This was a quest that Justin and I took on personally an learned as we did it. As a result, the changes are perosnal and heartfelt…not changes for the sake of change but change for the purpose of being more responsible stewards of this land that God has blessed us with.

We encourage you to take a moment on your next visit here to take a moment to just relax, turn off your cell phone and look at the natural beauty surrounding you. Take in a deep breath of that fresh mountain air, watch the bluebirds flying in and out of the birdhouses (keeping our vineyard insect and insecticide free), play with our winery dogs, and take a sip of our truly exceptional wines that are uniquely root to glass products.


A Special Invitation: Schweiger’s Inaugural European River Cruise


Next March we are doing something special and exciting, the first Schweiger Vineyards trip abroad for our wine club members, friends and family. Sally and I cordially invite you to join us on a 7 night Rhine River cruise followed by a 4 night tour of Switzerland.

We’ll board the lovely ship M/S AmaSonata for two nights in Amsterdam, that wonderful city of canals, Rembrandt, windmills and bicycles. Then begin a voyage up the mighty Rhine River, visiting the German cities of Cologne, Koblenz, Heidelberg, Mannheim, Rudesheim and Breisach. We’ll spend a day in Strasbourg, France and tour the lovely Alsace Wine Route, sampling world class Rieslings. Upon disembarkation in Basel there is an optional land tour visiting the Swiss cities of Lucerne and Zurich, traveling high in the Alps and along the scenic lakes of stunning Switzerland. Western Europe in early spring will be cool, uncrowded and delightful, with low airfares.

On board I will hold three tastings and a paired dinner, pouring our own Schweiger Vineyards wines alongside those of the Rhine and Alsace. There are special inclusions exclusively for those traveling in our group block, booked through our tour operator Expanding Horizons.

For complete information, please visit this link:

www.toursandwine.com/SchweigerVineyards

This web site shows all the cabins with expandable pictures, details and dates. Feel free to recommend this special holiday to any friends or relations who would enjoy this kind of elegant vacation dedicated to culture and fine wine.

There is a special discount of $1,500 per cabin ($750 per person) for those depositing by September 30th, 2016. To book or to answer your questions please email or call Ruth Jelsma at our tour operator, Expanding Horizons:  Tel: 1-714-975-9063, email: Ruth@Expanding-Horizons.com.We look forward to seeing you aboard!

Sincerely,

Fred & Sally Schweiger