California Harvest Slows Down

From Ken Shyvers at Estancia, Monterey & Paso Robles

"We're about 70 percent through harvest and anticipate being finished around the first week of November. Pinot is completely in and it's looking good. It finished fermenting, has been drained and pressed and is currently on the way to the barrel room for malolactic. Yields were a little low but quality is high. We've finished picking our Chardonnay at our Pinnacles  Ranch in Monterey . Quality looks very good. We are finishing up picking Merlot from Hog Canyon Vineyard in Paso Robles and will be finishing up Zinfandel over the next few days. We are just beginning to pick Cabernet down there. Mount Crushmore is working very well and we're very happy with the quality of the fruit and how we've been able to maintain it through the new processing system. It's been in place for ten days and has held up to our high expectations." ks

From Grady Sibert at Quintessa, Rutherford, Napa Valley

"We're picking grapes." The end is approaching quickly and we'll be finished by the middle of next week for the Quintessa Estate. All of the Merlot and Cab Franc is in and the Cab Sav should all be in by Monday or Tuesday. We've picked 438 tons of grapes total. Our vineyard crews have been starting at 3 a.m. to keep the fruit cool, which will be good over the next few days as we experience a warming trend that's expected to last until Tuesday. In the winery we have split shifts. The first crew starts at 5 a.m. and the second crew starts around noon and stays until nine or ten at night doing pump overs, etc.  Some lots are already in barrel-the earlier Merlots-others were drained and pressed on Friday." gs

From Larry Levin, Franciscan Oakville Estate and Mount Veeder

"Over the last week it's been slow due to the weather. I went back through records when some sugars were at 25 and tracked them to see what happened after the heat spike and then cool break, some have dropped 2 brix. Over the last week to week and a half, numbers have stayed flat but the quality of the grapes have improved significantly. It's the perfect dream where we have hang time to build flavors and tannins and don't have to pick on high sugar. Naturally, it causes us to be impatient, but we're getting used to waiting.Weather this week will continue to be mid 70s to low 80s.We have just barely started Cabernet, still have much estate merlot out there.Some of the lots that were high sugar 2 weeks ago weren't fully colored and mature in flavors-now we're tasting dark, blackberry flavors in skins and tannins that are almost sweet tasting, very flavorful.We've got just about 2000 tons left, just shy of 50% done with harvest.At Mount Veeder,  we've picked small lots, Malbec on both ranches, a bit of Merlot on both ranches. On some of the bigger blocks, we've gone in and pulled off the fruit that's dehydrating, so we could leave the rows and blocks that need more maturation." ll

From Joel Peterson, Ravenswood

"As of Thursday, we were about 67% of the way thru harvest. Thanks to perfect weather, we're getting a nice, slow evolution of flavor and characters so the flavor has continued to improve. We're now on a very smooth finish, and can do everything we want to do exactly when we want to do it. We have finished almost all Zinfandel and it's looking great. Now we're mostly picking Cabernet, Syrah and Merlot.  Syrah quality is good, crop is pretty normal. Merlots tend to be very dark and fairly high in structure. Cabernet looks very good, with good color, nice bouquet and ripe flavors." jp

From Steve Reeder at Simi, Alexander Valley & Russian River Valley

"The cool weather returned and harvest became slow, almost boring.  Once you get the adrenaline pumping and you set record days for tons crushed, it is hard to slow down.  The weather has been perfect and the remaining fruit, mostly Cabernet Sauvignon, is hanging just fine.  The flavor curve has caught back up with the sugar curve and we are now harvesting fruit with excellent balance.  
The last 2 weeks of September saw about one half of our whole vintage come in the doors.  Very ripe, juicy and flavorful, most of these wines are finishing primary fermentation in the barrels and tanks.  These early wines, mostly Chardonnay, Sauvignon Blanc and some Merlot, are tasting great.  White barrels are being topped and Malolactic bacteria, our special Simi isolate, is being added so that the secondary fermentation can proceed.  This fermentation will help soften the acidity in the Chardonnays, along with adding a richness of texture and creamy/buttery notes.The first 2 weeks of October were slow. Classic morning fog returned to help moderate temperatures and more importantly, add some moisture back to the air, vines and soil. This season has been warm to hot but it is the very low humidity of the ripening season that has had the greatest impact. Our best growers, like Alberto Zamora, Simi Vineyard Manger, managed the stress by keeping the drip irrigation on when the hottest time came.  This allowed the vine to withstand the heat and dehydration from the low humidity.  By doing this in the hottest part of the season, he was able to keep the plant alive and happy.  Once the more temperate climate returned, the vines perked back up and the maturation process was on again.  Those who did not manage the stress through drip irrigation found the canopy shut down and when the cool weather returned, it was too late.  The leaves were turning brown and the vine was shutting down for the season. The last 10 days have delivered us some outstanding fruit.  The finish of our Goldfields Estate Chardonnay Vineyard in the Russian River was a turning point as we now turn most of our attention to Cabernet Sauvignon.  Perfect weather and green leaves in the canopies have helped the Cabernet to reach optimum flavor and color.  The wines in the tank are inky dark purple with high tone fruit and fairly big extract.  I got to help shovel out one of the first tanks that we pressed.  The must was warm, everything was purple and the aromas.......Well, you'll have to take my word for it now,  but in a few years, you to will be able to swirl the glass to smell and taste what I am talking about." sr