It’s not been this dry this early since 2010. The soil is drying out quickly, especially with this heat and lower humidity. Thus far the impact has been positive. No disease pressure and slower growth of weeds and grass means that we can spend more of our time tending the vines.
Read MoreLinden is in a different 17-year brood cycle. We last had them in 2013. 2030 is just around the corner.
Read MoreMay starts the busy season in the vines. However this has been an uncharacteristically relaxing week in the vineyard. Cool temperatures have slowed vine growth and a dry spell has kept grass and weed development at manageable levels.
Read MoreYesterday evening we had hail. Hail is the the greatest fear of any winegrower. In five minutes it can turn a perfect season into a disaster. Hail is our unspeakable four-letter word.
Read MoreVery warm temperatures have accelerated and advanced the coming of spring. Day break now greets us with a soft, still quiet and a warm sun. The shift has happened.
Read MoreOur big season shift is about to begin. A cold, snowy February drove us to the cellar. A dry, mild March brings us back out to the vineyard.
Read MoreWriting about wines at this early stage may be premature, but we are getting a sense of the vintage, which correlates with our expectations as harvest unfolded.
Read MoreToday we crush and press the Petit Manseng grapes we harvested yesterday. Their acidity remained stubbornly high this year, a reflection of a cool September and October, so we took advantage of the Indian summer days of last week. The warm days did take a bit of edge off of the bright acidity, but those grapes still remind me of the “Sweet Tart” candies I enjoyed as a kid.
Read MoreDuring crush and fermentation, winemaking decisions are made by tasting. Palate based analysis produces instant results. During a time when we have no time this works wonderfully. Winegrowers can do this successfully as we have been intimately tied to our vines for decades. Same grapes from the same vines at the same winery. Decisions are not so much intuitive as they are empirical.
Read MoreAll red wine grapes have now been harvested, sorted and crushed. They are now fermenting and being pumped over once a day.
Read MoreToday we pick the last of the Hardscrabble Cabernet Sauvignon and Cabernet Franc. I forgot what it is like to pick on frosty mornings, waiting for the sun to rise and warm over the eastern ridge. These last days have been very satisfying as the clusters are in good shape with flavors resolved.
Read MoreBoisseau and Avenius Vineyards are now all picked. Bare vines throughout. No more grapes. No more worries. Bittersweet best describes feeling when walking rows of naked vines. Exhaustion and exuberance.
Read MoreYesterday started dark, damp and gloomy which made picking arduous. By mid-morning the clouds parted and a cool, drying breeze lifted our spirits. The day’s harvest was all about rosé.
Read MoreRain from Delta leads the rest of harvest down a yet to be determined path. Berry integrity will dictate picking decisions. Most blocks went into the rain in good shape with thick skins. If they weather the rain of the past 24 hours in good shape, then we will hold off on picking for red wines and allow the grapes to take advantage of the sun and breezes starting tomorrow.
Read MoreYesterday we picked a variety of blocks that were in the window of ripeness.
Read MoreYesterday we spent seven hours sorting and crushing Merlot. For the first time ever, all three vineyard sites were processed on the same day. This gave us a good opportunity to get intimate with the terroir differences of each site.
Read MoreWe are taking advantage of ideal picking days and bringing in all the Merlot from all three vineyard sites. The weather of the past week has had a significant positive impact on flavors and skin tannin maturity.
Read MoreWow, ten bright yellow sun icons lining up on the weather web site. Much better than a Vegas slot machine, this could be a game changer for the red wines of vintage 2020.
Read MoreCool weather has slowed ripening. We are waiting for Merlot tannins to relax a bit more as their skins remain a bit tough and astringently drying.
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