Nature is in control. That is the undeniable reality of the wine business.
When the sun broke through the fog this morning around 1030a, it immediately drew me outside for a stroll around the vineyard. In the 10 days since my last post about cool temps and rising concerns about ripeness, the blogobabble has continued to bubble. Some critics have noted the likelihood of lower alcohols, not neccesarily a bad thing, though in more temperate Coombsville one of our struggles is finding the magic balance between fruit and acid which often means a little extra hang time on the vine. Others have already written off the vintage for late harvesting grapes like Cabernet Sauvignon. Talk to industry veterans though and they seem much less fazed. Vineyard Manager Mike Wolf is waiting for verasion to proceed a little further before sending the crew back into the vineyard for some “draconian” thinning. In the meantime, the color transformation continues…
When the vineyard crew took to the vines last Thursday I quickly grabbed my camera.
Mike Wolf’s team was en mass in the vineyard last Thursday in pass #2 of what we anticipate to be multiple passes through the vineyard. The technique is pretty simple – wait for the beginning of verasion and then thin the clusters that are most delayed. We are currently carrying 2 clusters per shoot. If Mike is right about taking “draconian” measures, we could see this cut back even more.
The current projection for the week is continued moderate temperatures with morning cloud cover burning off to afternoon sun.
Join us September 11 for one of the premier wine charity events in the U.S.
The Staglin Music Festival for Mental Health is one of of the premier events in the world of fine and rare wine. In addition to being the largest fundraiser for mental health in the U.S., it also features one of the greatest concentrations of top flight wineries of any event in the U.S. Taste Abreu, Bond, Dana, Harlan, Scarecrow and the new Perseid release from Meteor Vineyard, listen to country music star Dwight Yoakam and enjoy the exquisite food of rockstar chef Richard Reddington of Redd in Yountville and Jon Bonnell’s FIne Texas Cuisine. See you there!
What a difference a week makes.
While many continue to bemoan the lack of heat, the conversation among vineyard managers is increasingly shifting to pure sunlight hours – after all, it is the sun that produces photosynthesis! The morning fog has been clearing earlier by the day, with mid-afternoon temperatures in the low 80’s and plenty of sunshine. The result was increased pace of verasion and, most importantly for Mike Wolf and his team, clear deliniation between the grapes that will continue hanging on the vine and those that are severed to wilt in the afternoon sun. If it’s green, cut it off…