While harvest is already in swing around Napa Valley for Pinot and white grapes. We are weeks away, particularly in our temperate hilltop at Meteor Vineyard. But time to check in and get a baseline on the physical maturity, brix and a little taste of the berries.
Clusters are plentiful but looking a bit light on berries.
For those not familiar with premium Cabernet Sauvignon fruit, we grow the grape, or berries in viticulture “speak” to be small and highly concentrated in flavor.
We pay particular attention to the seeds and the “jacket” of fruit around it. a mature berry will have a brown seed and no jellied fruit clinging to it. we are weeks away right now as you can see.
And finally a quick take on sugar content or brix. Here is where my handy pocket refractometer is great for a quick read, although our various winemakers and viticulturists will do it the more traditional way. 22.1 ripe for Bordeaux and waiting 10 years to drink, but not even close for Napa’s finest.
Prior to Meteor Vineyard gaining renown for our own label, excitement was building among winemakers and proprietors throughout the valley. In this video we speak those whose passion for the fruit is close to our own. Winemaker and viticulturalists Andy Erickson, Annie Favia, Philippe Melka, Jon Priest, Franci Ashton, Dawnine Dyer and Mike Wolf talk about the unique nature of the fruit from the vineyard; while Fritz Hatton and Robin Lail talk about what compels them about the site and what it adds to their wines.
Here comes the inevitable harvest heatwave with HOT HOT HOT predicted starting tomorrow for the next week. With Brix still hovering around 22 we once again are thankful for our cooler microclimate 400 ft above the valley floor. Still we will give the vines plenty to drink to prevent a hyper sugar spike and keep the physical maturity, pH and BRIX all on our favored trajectory. The growing season always comes down to the nail-biting last four weeks. We’ll just keep sampling the pre-release 2006 to keep calm.
One of the most incredible things to watch over the last decade has been the growth of wine knowledge and consumption across the globe. It doesn’t matter if you are in Hong Kong, Moscow or Hawaii – people around the world are compelled by the worlds greatest wines.
In fact, Hawaii was one of the first places in the world to actively embrace the inaugural release of Meteor Vineyards. Warren Shon, one of the most savvy people in the wine trade the world over, has carefully culled some of the finest cabernets from Napa Valley (and Pinot Noir, Riesling, Gruner-Veltliner, grower Champagne et al.) to introduce to wine lists and retail shops throughout the islands.
On Maui, a thriving food and wine scene exists on both the West and South shores. On the West coast, the ever popular Lahaina Grill continues to offer one of the most interesting wine lists in Hawaii and the Kapalua Resort and it’s enclave of excellent restaurants continues to offer compelling food and wine destinations at the Pineapple Grill, Sansei and Merriman’s. The South shore is home to the ultra deluxe Four Season’s resort and Wolfgang Puck’s Spago and the incredibly excellent Duo. The other place that never disappoints is Capische! in the newly refurbished Hotel Wailea (one of the great deals in all of Hawaii).
Oahu, home to the bulk of permanent residents, has long been known for it’s cuisine and the wine programs have followed pace. From the original Roy’s in Waikiki to Alan Wong’s eponymous destination, from the ultra deluxe Halekulani to the adventurous retailers like Tamuro’s and HASR – the food and wine scene is HOT. Check out the wine bar Amuse in the Honolulu Design Center for some incredible wines by the glass!