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Michael Dashe
 
September 7, 2020 | Michael Dashe

Fall at Dashe Cellars

Well, we certainly have quite a bit to talk about these days, eh? As I write this, there are lightning-sparked fires, viruses, political campaigns, economic upheavals. What’s next, locusts?


One thing is for sure: we have learned to appreciate our friends and family more than ever. Our extended Dashe Cellars family has been an absolute source of joy to us these past months, keeping us busy during some dark times and filling up our new “City View Patio” at the winery every Saturday. Every day has been sold out since we opened again. Thank you!


For those of you who haven’t seen our patio, complete with 18 new “wine cabanas” for eating and drinking, we highly recommend it. Looks a bit like a cross between an art installation and a collection of tiny Stonehenge structures, with a killer view of the San Francisco skyline. (Except you can’t order wine in most art installations and can’t have food trucks like “Bacon Bacon” or Gerard’s Paella in them, either). 


We’re weathering the storm as well as can be expected. Since we typically sell a LOT of wine to restaurants, we are suffering along with our restaurant friends. But our direct sales have definitely taken off, spurred on by “shelter-in-place” workers and our valiant Wine Club members who have stepped up to the plate and purchased wines to keep us afloat and their dinner tables full of delicious wines. Anne and I have been hand-delivering to the Bay Area, and have loved exploring all of these neighborhoods we would never have seen before. The East Bay is remarkably beautiful and diverse; we have been AMAZED at the beauty in the hills of Oakland and Berkeley. 
 

And even though I can barely believe that I’m writing this, harvest is starting. (Sounds very “Game of Thrones” when I write it down, but it’s true.) Grapes are ripening fast, despite fires, pandemics, and elections. They wait for no one. So, here we go. Grape picking and crushing with masks; winemaking with threats of power outages; lots of cold beer to cool off the hot winemaking staff. Takes a lot of beer to make good wine. Ask any winemaker. 

- Michael Dashe

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