After much anticipation for harvest to get truly get started, we finally started pulling some blocks this week as the weather held out. We picked 16.5 Tons of Pinot Noir, 2.5 Tons of Syrah and .1 Tons of Viognier from some of our nicest vineyards in the region. Nearly all the Pinot Noir grapes saw at least some whole cluster inclusion which is something that has become part of our identity when producing Pinot Noir. The stem inclusion adds structure, tannin and backbone while also helping to accommodate for the brighter acidity we tend to have in our grapes by picking a little earlier. The Syrah also saw stem inclusion and will be fermenting with the Viognier in a true Côte Rôtie style (a co-ferment of the two grapes). This little bit of Viognier inclusion will actually help stabilize color of the Syrah and add soft floral nuances to an opulent variety that tends to have flavors of smoked meats and spice. It’s one of my favorite wines to produce each year, and I love when we get this one in the cellar.

In the cellar, we are looking at a fairly quiet weekend. We’re expecting the weather to once again pick back up into the mid 90’s, which is something we prepared, and why we picked so much the last two days. We’re pulling some Pinot Noir on Monday from Patricia Lane Vineyard in Arroyo Seco for our Rosé this year, and I’ll be putting plenty more miles on the truck on Monday and Tuesday as I sample our soon-to-ripen blocks. With the warmer weather, I’d suspect to have another fairly busy week ahead and pull grapes Wednesday through Saturday. Grapes on the horizon – Pinot Noir, Sauvignon Blanc, Chardonnay, Viognier, and Riesling.

-David Baird

Tons: 23.1

Tons to go: 161.9

Grape Chute

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