2018 Vintage West Coast Weather Thread

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Roy Piper
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Re: 2018 Vintage West Coast Weather Thread

#501 Post by Roy Piper » October 12th, 2018, 3:15 pm

Moulds down to 1 brix in tank.

Houyi at 24.6 brix, 6.5 TA and 3.39 pH. Hoping for 14 more days. Weather looks good. No hurry, flavors need work.
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Re: 2018 Vintage West Coast Weather Thread

#502 Post by Casey Hartlip » October 14th, 2018, 5:43 am

A rare Saturday off yesterday, but back at it today? Whatever. Reisling select pick today, will post pics later.
IMG_20181013_150518894.jpg
Pressed off our half ton of Martini clone Pinot yesterday.
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Re: 2018 Vintage West Coast Weather Thread

#503 Post by Paul Gordon » October 14th, 2018, 8:39 am

Our Syrah moved the typical brix a week, now sitting at 21.5-23b. Planning to pick for our wine next Saturday (10/20).
Our Mourvedre has fought its way to 20b. Assuming the weather holds we will pick along with the Grenache in early November.
Oppenlander moved a brix as well (now 21b). Needs another week.
We could not ask for better weather - highs in the low 70s the next week.
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Re: 2018 Vintage West Coast Weather Thread

#504 Post by Casey Hartlip » October 14th, 2018, 2:25 pm

Here's the select harvest Riesling. If it soaks up to 35 brix the price doubles.
IMG_20181014_080437452_HDR.jpg
IMG_20181014_080426261_HDR.jpg
Top pic is the good stuff!
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Re: 2018 Vintage West Coast Weather Thread

#505 Post by Karen Troisi » October 14th, 2018, 3:17 pm

We brought in chardonnay this morning from the Sonoma Coast - we are counting down only two more picks and we’re done.
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Re: 2018 Vintage West Coast Weather Thread

#506 Post by Casey Hartlip » October 15th, 2018, 5:30 am

37 degrees this morning. My people are going to be cold.
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Re: 2018 Vintage West Coast Weather Thread

#507 Post by Casey Hartlip » October 15th, 2018, 7:13 am

Check that. 35. Neighbors wind machines running while we're picking. That's too darn cold!
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Re: 2018 Vintage West Coast Weather Thread

#508 Post by N Weis » October 15th, 2018, 6:23 pm

Scheduled my last picks today. We'll be done by the end of the week.

Big one. We've never, ever crushed this much.
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Re: 2018 Vintage West Coast Weather Thread

#509 Post by William Segui » October 16th, 2018, 9:31 am

40 degrees in Oak Knoll this morning. Solid 20 degrees cooler than yesterday AM. Taking everything on Thursday AM, time to put this to bed.

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Re: 2018 Vintage West Coast Weather Thread

#510 Post by Sean Devaney » October 16th, 2018, 11:47 am

Nice to Hear N@te and William. [cheers.gif]

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Re: 2018 Vintage West Coast Weather Thread

#511 Post by Merrill Lindquist » October 16th, 2018, 1:55 pm

N Weis wrote:
October 15th, 2018, 6:23 pm
Scheduled my last picks today. We'll be done by the end of the week.

Big one. We've never, ever crushed this much.
Never, ever picked or crushed this much. I did my usual selection of crap from the vine prior to the pick; it was clean and ready for the tank....it just worked out like 2012 and then more some, depending on location of vineyard.
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Re: 2018 Vintage West Coast Weather Thread

#512 Post by N Weis » October 16th, 2018, 2:29 pm

It's like '12, '13, '97, '07, '05, take your pick....the quality is quite incredible. Even with a big crop.

I'd say it's closer to '13 in structure, although the quantity is more like '12.

Anyways, growers are happy, wineries are happy, accountants are unhappy. What could be better?
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Re: 2018 Vintage West Coast Weather Thread

#513 Post by William Segui » October 16th, 2018, 2:46 pm

N Weis wrote:
October 16th, 2018, 2:29 pm
Anyways, growers are happy, wineries are happy, accountants are unhappy. What could be better?
barrel reps have booked Hawaii for the entire month of December

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Re: 2018 Vintage West Coast Weather Thread

#514 Post by Casey Hartlip » October 16th, 2018, 4:31 pm

William Segui wrote:
October 16th, 2018, 2:46 pm
N Weis wrote:
October 16th, 2018, 2:29 pm
Anyways, growers are happy, wineries are happy, accountants are unhappy. What could be better?
barrel reps have booked Hawaii for the entire month of December
Saving for rainy day fund. I expect the market to soften next year in some varieties. Bulk wine and some big boys show that some stuff isn't selling thru.
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Re: 2018 Vintage West Coast Weather Thread

#515 Post by Jim Hartten » October 17th, 2018, 1:01 pm

This may be old e news for some, but I just found the below link to a September 6 article reporting on cancelled grape contracts due to possible smoke taint. Hopefully, it works out ok for growers involved. [cheers.gif]

https://www.reviewjournal.com/news/nati ... oke-taint/

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Re: 2018 Vintage West Coast Weather Thread

#516 Post by Casey Hartlip » October 17th, 2018, 5:43 pm

Nearing the end. We've been at it now for over 7 weeks. It will be over 65 lots and 630 tons. The last week has been ball busting (hope that's not too sexist) days. A fair amount of rot to sort and picking volumes that requires professional people. Customers for the most part have been understanding. The new 5:30am start has made for better efficiency, but longer days. I've been getting a little early returns and it seems encouraging.

Put our half ton of Martini Pinot to barrel yesterday after picking 22 tons of fruit. Ended up with a 5 gallon demi and an extra gallon. Tomorrow will be a struggle and then a silly short day Monday to finish. We could have finished Friday but one of my customers called us off. At this point it doesn't matter. I might lose some folks this weekend, but there will be plenty of people for Monday. Going to break another income record. Will get more in depth on my season ending summary. Cheers!
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Re: 2018 Vintage West Coast Weather Thread

#517 Post by Karen Troisi » October 18th, 2018, 9:41 am

Bringing in our last cabernet fruit on Monday. Our yields have been above in all but two vineyards (which were pretty much spot-on). Agree with others on the quality - reminds me a lot of 13 and 16. No where near Casey in terms of tonnage (not many are LOL) but a big year for us as we will have crushed about 12-13 ton when we’re done.
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Re: 2018 Vintage West Coast Weather Thread

#518 Post by Merrill Lindquist » October 18th, 2018, 3:36 pm

I was back and forth to St. Helena today and was amazed at the amount of fruit hanging.

It was 37 degrees at my house this morning.
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Re: 2018 Vintage West Coast Weather Thread

#519 Post by Roy Piper » October 21st, 2018, 8:46 am

I am picking my Houyi on Wed or Thurs. Currently 27.2 brix and 3.60 ph. Lost about 2% to raisins but will sort that out via the optical. Although it reads 27.2, I am finding ALL fruit from everywhere tastes about 1.0-1.5 brix lower than the brix level since the rain.
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Re: 2018 Vintage West Coast Weather Thread

#520 Post by Roy Piper » October 21st, 2018, 8:48 am

Anyone else noticing how high TAs are finishing by the end of ferment compared to at pick? This is the highest tartaric acid year I've ever seen, blowing past even 2011.
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Re: 2018 Vintage West Coast Weather Thread

#521 Post by Merrill Lindquist » October 21st, 2018, 9:04 am

Roy Piper wrote:
October 21st, 2018, 8:48 am
Anyone else noticing how high TAs are finishing by the end of ferment compared to at pick? This is the highest tartaric acid year I've ever seen, blowing past even 2011.
Yes.
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Re: 2018 Vintage West Coast Weather Thread

#522 Post by Bdklein » October 21st, 2018, 8:06 pm

Hope 2018 goes well for you guys.

What does high TA mean to the consumer ?
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Re: 2018 Vintage West Coast Weather Thread

#523 Post by Paul Gordon » October 21st, 2018, 8:25 pm

Roy Piper wrote:
October 21st, 2018, 8:48 am
Anyone else noticing how high TAs are finishing by the end of ferment compared to at pick? This is the highest tartaric acid year I've ever seen, blowing past even 2011.
Roy

How does TA increase? I can understand a drop due to malic shift but the other way makes no sense.
Lots of high malic out there this year a la 2011.
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Re: 2018 Vintage West Coast Weather Thread

#524 Post by Paul Gordon » October 21st, 2018, 8:44 pm

We picked our Syrah yesterday. Crop level around 10% higher than average. Waiting for ETS analysis but looks to be around 23.5b. I am anticipating high TA/malic. Small berries and great color after an overnight cold soak.
NOAA has backed off the mid-week rain forecast so letting our Mourvedre and Grenache hang into the week of 10/29. Maybe a November pick. Mourvedre at 22.7b as of today but needs a little more color/seed maturity.
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Re: 2018 Vintage West Coast Weather Thread

#525 Post by Eric Lundblad » October 21st, 2018, 10:43 pm

I brought my Sonoma Coast Chard in on the 10th (tardy reporting here!). The pH is lower (higher acid) than in the past, 3.06. The Malic is lower (lower acid) than in the past, but TA-Malic is higher. Should be interesting. The fact that, overall, the acid is higher yet the Malic is lower bodes well for this turning into an interesting balanced wine, rather than high acid chasing. Thankfully ML has begun!
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Re: 2018 Vintage West Coast Weather Thread

#526 Post by Karen Troisi » October 22nd, 2018, 3:06 pm

And we’re done... harvest started for us on 9/7 and ended today with our last pick of cabernet sauvignon at Stagecoach Vineyard.
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Re: 2018 Vintage West Coast Weather Thread

#527 Post by Andrew Demaree » October 22nd, 2018, 5:56 pm

Looks like beautiful fruit, Karen.

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Re: 2018 Vintage West Coast Weather Thread

#528 Post by Casey Hartlip » October 22nd, 2018, 6:12 pm

IMG_20181022_102343733_HDR.jpg
These are the last 5 macro bins of the over 1300 that we picked for 2018. Final harvest payroll tonight. No harvest party this year.....just not feeling it.
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Re: 2018 Vintage West Coast Weather Thread

#529 Post by Karen Troisi » October 22nd, 2018, 6:40 pm

Andrew Demaree wrote:
October 22nd, 2018, 5:56 pm
Looks like beautiful fruit, Karen.

Thanks Andy - 2018 is shaping up pretty good thus far.
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Re: 2018 Vintage West Coast Weather Thread

#530 Post by Ken Zinns » October 23rd, 2018, 6:41 am

Casey Hartlip wrote:
October 22nd, 2018, 6:12 pm
IMG_20181022_102343733_HDR.jpg
These are the last 5 macro bins of the over 1300 that we picked for 2018. Final harvest payroll tonight. No harvest party this year.....just not feeling it.
Congrats on finishing up another harvest, Casey!
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Re: 2018 Vintage West Coast Weather Thread

#531 Post by Al Osterheld » October 23rd, 2018, 6:43 am

Sounds like a few G&Ts and a hunting trip are on the horizon.

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Re: 2018 Vintage West Coast Weather Thread

#532 Post by Sean Devaney » October 23rd, 2018, 7:31 am

Conrats Karen and Casey for crossing the finish line [cheers.gif]

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Re: 2018 Vintage West Coast Weather Thread

#533 Post by Edward H. Earles » October 23rd, 2018, 5:06 pm

Karen Troisi wrote:
October 22nd, 2018, 3:06 pm
And we’re done... harvest started for us on 9/7 and ended today with our last pick of cabernet sauvignon at Stagecoach Vineyard.

Image
Wow. I hope that fruit ends up on a Berserkerday offer..... [cheers.gif]

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Re: 2018 Vintage West Coast Weather Thread

#534 Post by Casey Hartlip » October 24th, 2018, 5:14 pm

As my crew begins to wash up and put things away, as well as my two tractor operators finish drilling cover crop, I'll summarize 2018.
I've been farming this project since 2010 and I can easily say this might be the closest thing to a perfect vintage as I've seen. Although we didn't have a great deal of winter rainfall we had some very beneficial late spring storms. Bud break was about a week later than historical average and most of spring was quite cool. We did not have a true frost event. With ample ground moisture the vines grew well but bloom was about 10-14 days behind what we've experienced the last few years. We knew we would not be picking early this year.
With decent weather during bloom, we were hopeful that set would be good. This is always an issue in our area where we get so much fog and wind. Early indications were that the crop looked decent but not great. We were happy enough. As the season moved on we went about our business. Mow, sucker, spray as I always say, but throw in disc and lift wires too. After having way too much powdery mildew in Chardonnay last year and having a cooler than normal spring, we ramped up our efforts with our suckering and spray programs.
As I would meet with other growers in my area we all agreed the crop was looking better as the weeks went by. We've seen this movie before. Both of my crews spent the better part of August adjusting crop. Mostly the 'weak shoot system' works pretty well. If a shoot is less than 12" you remove all clusters (or the entire shoot itself), if its about 20" you leave one or two clusters if they're not crowding too much. What we had lots of were twin shoots from the same spot. The primary shoot was fine, but the secondary was very short and carried two clusters. With one clip of the shears, the shoot and two clusters are removed and more light and air is let in. The fact we did this early on helped the vines put energy into the crop we wanted.
Day one was August 31st and the final day was Oct 22nd. 640 tons, 68 lots, 19 clients.
With no serious heat spikes during harvest, we avoided what happened in 2017. The condition of the fruit this year was excellent. No mildew like last year and crop levels good. My crew was great, thanks to my core people who recruit them. Many are family members and friends. We had an odd day off here and there mostly due to wineries dealing with space. The big change for us this year was changing our starting time from first daylight, to 5:30 am. We did this about halfway into harvest. Many folks in our area night pick, like starting at 10:00 pm. I'm not going that far. Just getting another hour and a half more cool time and also having the crew fully warmed up, when daylight broke we would have 4-5 tons picked and the crew moving fast. I will say this, in the next couple of years, and maybe even starting next year we will have to pick 100-150 tons by machine. Only because the weather held, were we able to keep up. People asked me why just not add another crew or more people....if you find some more folks, please send them my way!
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Re: 2018 Vintage West Coast Weather Thread

#535 Post by Casey Hartlip » October 26th, 2018, 10:01 am

IMG_20181026_090448876.jpg
Some of the cover crop we planted early on is already started.
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Re: 2018 Vintage West Coast Weather Thread

#536 Post by Stewart Johnson » October 27th, 2018, 10:01 am

Wrapped up harvest with the syrah this week. It was only 22 brix, but a yellowjacket infestation kind of forced my hand. I figured they would head back to the nest by 10pm, but quite a few seem to bed down in the clusters. Fortunately, they were too sleepy to sting the pickers, but they came wandering out once dumped into the macros. That made sorting a tricky business and ruled out much whole cluster use in the fermenters, which would have entailed foot stomping and a week of itching from stings. Yellowjackets are a drag.
I had saved about 300lbs of viognier skins in a freezer to add to the syrah fermenter. Unfortunately, someone moved the freezer sometime during the 3 week interval between the viognier and syrah harvests, and it was unplugged for an unknown period of time. I got a whiff of VA from the skins that made me a little queesy about how effective the freezing had been, but, after going to the effort to save them, I was pretty reluctant to abandon the viognier skins. So, I hit them with a heavy dose of chitosan (submerged and agitated in drawn off syrah juice for an hour) before adding them to the syrah and inoculated with commercial yeast immediately to prevent any surviving rogue microbes from having a field day. We'll see.
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Re: 2018 Vintage West Coast Weather Thread

#537 Post by Roy Piper » October 27th, 2018, 7:58 pm

All picked as of yesterday. 2.28 tons of Cab off Houyi. I was the last one off.

27.0 brix, 4.0 TA, 3.65ph. Tastes good.
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Re: 2018 Vintage West Coast Weather Thread

#538 Post by Ken Zinns » October 27th, 2018, 9:38 pm

Stewart Johnson wrote:
October 27th, 2018, 10:01 am
Wrapped up harvest with the syrah this week. It was only 22 brix, but a yellowjacket infestation kind of forced my hand. I figured they would head back to the nest by 10pm, but quite a few seem to bed down in the clusters. Fortunately, they were too sleepy to sting the pickers, but they came wandering out once dumped into the macros. That made sorting a tricky business and ruled out much whole cluster use in the fermenters, which would have entailed foot stomping and a week of itching from stings. Yellowjackets are a drag.
I had saved about 300lbs of viognier skins in a freezer to add to the syrah fermenter. Unfortunately, someone moved the freezer sometime during the 3 week interval between the viognier and syrah harvests, and it was unplugged for an unknown period of time. I got a whiff of VA from the skins that made me a little queesy about how effective the freezing had been, but, after going to the effort to save them, I was pretty reluctant to abandon the viognier skins. So, I hit them with a heavy dose of chitosan (submerged and agitated in drawn off syrah juice for an hour) before adding them to the syrah and inoculated with commercial yeast immediately to prevent any surviving rogue microbes from having a field day. We'll see.
Congrats on finishing up! Bummer bout the yellowjackets.
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Re: 2018 Vintage West Coast Weather Thread

#539 Post by Ken Zinns » October 27th, 2018, 9:54 pm

We got in our last fruit today at Harrington Wines - Corvina and Rondinella from San Benito County. I didn't even know we were getting any Rondinella this year! Despite picking near the end of October, the late-ripening varieties we got in today were both low brix and high acid, should make some very nice wine. One of our earliest picks in early September and one today were our lowest brix with <19.5 brix and both tasted great.

Nearly 60 tons this year - easily the most we've done - with 23 different grape varieties (maybe 24, there is one unidentified variety). In general, flavors were really well developed this year at even lower brix than usual. There were a just a few outliers on both the high and low side but most of our fruit came in between 21.5 - 23 brix and we're really happy with the quality. Still some press days left but good to have all the fruit in at the winery now.

Corvina from today:
corvina 1.jpg
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Re: 2018 Vintage West Coast Weather Thread

#540 Post by Casey Hartlip » October 28th, 2018, 10:46 am

Hey Ken, doing the quick math.....most of the lots at Harrington are one ton/50 cases? If so that's a heckofalot of work.
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Re: 2018 Vintage West Coast Weather Thread

#541 Post by Merrill Lindquist » October 28th, 2018, 12:17 pm

Roy Piper wrote:
October 27th, 2018, 7:58 pm
All picked as of yesterday. 2.28 tons of Cab off Houyi. I was the last one off.

27.0 brix, 4.0 TA, 3.65ph. Tastes good.
Glad you are all in, Piper. My dad used to say nothing good happens when you are out after 11:00 at night. It's after 11:00 now - everyone should be all in - at least in Napa.
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Re: 2018 Vintage West Coast Weather Thread

#542 Post by Paul Gordon » October 28th, 2018, 3:04 pm

Picked our Petite Sirah yesterday. Surprisingly clean given the late pick. Lowest brix we have experienced (2013 was our first year).
Today was our Roussanne plus a few buckets of Marsanne. We have discovered that Marsanne is very susceptible to mildew. Sad to see two tons of fruit rot away. Next year we know to spray twice the frequency of our reds.
Our Mourvedre and Grenache coming off Thursday. Just some cool hang-time between now and then. Hopefully get a little color development and seed maturity. And we can boast of a November pick ;-)
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Re: 2018 Vintage West Coast Weather Thread

#543 Post by Ken Zinns » October 28th, 2018, 9:22 pm

Casey Hartlip wrote:
October 28th, 2018, 10:46 am
Hey Ken, doing the quick math.....most of the lots at Harrington are one ton/50 cases? If so that's a heckofalot of work.
A few were just 1/2 ton lots that will go into blends. A fair number of 1 to 2 ton lots, a few that were around 3 tons, and three that were 4-6 tons. But it was a lot of work - Bryan made 20+ trips picking up fruit from vineyards. And a lot of work in the winery with our very low-tech operation - no bin dumper or forklift rotator so there's a lot of manual work.
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Re: 2018 Vintage West Coast Weather Thread

#544 Post by Brian Gilp » October 29th, 2018, 8:51 am

Paul Gordon wrote:
October 28th, 2018, 3:04 pm
We have discovered that Marsanne is very susceptible to mildew. Sad to see two tons of fruit rot away. Next year we know to spray twice the frequency of our reds.
Learned the same lesson with my few vines. I have had it hit early impacting bloom as well as late and basically anytime in-between. Had years when everything looked good just a few weeks from harvest only to have it go to hell in days. Its really too much work for my hobby vineyard and I need to graft it over to something else that isn't as much work and handles our east coast weather better.

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Re: 2018 Vintage West Coast Weather Thread

#545 Post by Chris Johnson » October 29th, 2018, 1:05 pm

Merrill Lindquist wrote:
October 28th, 2018, 12:17 pm
Roy Piper wrote:
October 27th, 2018, 7:58 pm
All picked as of yesterday. 2.28 tons of Cab off Houyi. I was the last one off.

27.0 brix, 4.0 TA, 3.65ph. Tastes good.
Glad you are all in, Piper. My dad used to say nothing good happens when you are out after 11:00 at night. It's after 11:00 now - everyone should be all in - at least in Napa.
We were in town on Saturday to pick Mt. Veeder Cab Franc and Oak Knoll Cab Sauv. We were surprised how much was still hanging. In talking with the Oak Knoll owners, they said the couldn’t get it all sold due to the quantity and quality of the vintage and were picking the rest for the bulk market. Couldn’t be happier with the fruit we got. Cab Franc was 26.2 brix, pH 3.61. Cab Sauv was 25.8 brix, pH 3.50. Mt. Veeder was most likely a fluke for us, but felt very fortunate to have some.

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Re: 2018 Vintage West Coast Weather Thread

#546 Post by Roy Piper » October 29th, 2018, 9:24 pm

Chris Johnson wrote:
October 29th, 2018, 1:05 pm
Merrill Lindquist wrote:
October 28th, 2018, 12:17 pm
Roy Piper wrote:
October 27th, 2018, 7:58 pm
All picked as of yesterday. 2.28 tons of Cab off Houyi. I was the last one off.

27.0 brix, 4.0 TA, 3.65ph. Tastes good.
Glad you are all in, Piper. My dad used to say nothing good happens when you are out after 11:00 at night. It's after 11:00 now - everyone should be all in - at least in Napa.
We were in town on Saturday to pick Mt. Veeder Cab Franc and Oak Knoll Cab Sauv. We were surprised how much was still hanging. In talking with the Oak Knoll owners, they said the couldn’t get it all sold due to the quantity and quality of the vintage and were picking the rest for the bulk market. Couldn’t be happier with the fruit we got. Cab Franc was 26.2 brix, pH 3.61. Cab Sauv was 25.8 brix, pH 3.50. Mt. Veeder was most likely a fluke for us, but felt very fortunate to have some.
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Re: 2018 Vintage West Coast Weather Thread

#547 Post by Stewart Johnson » October 30th, 2018, 4:35 pm

It's the point of the year where I always start to struggle to close out the vintage. Once you get everything picked, hauled and loaded into fermenters, most of the stress and herculean work days are behind you. With the real urgency passed, my body thinks it's time to sleep, eat, drink and be merry -- or at least plop down on the couch and watch football with a beer in hand. Unfortunately, there are still tanks to be punched down, dug out and pressed. None of that is all that strenuous, but it's an effort to keep your nose to the grindstone until you get everything in barrel.
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Merrill Lindquist
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Re: 2018 Vintage West Coast Weather Thread

#548 Post by Merrill Lindquist » October 30th, 2018, 5:04 pm

Forgive me, Stewart, but I am not totally familiar with your winery. Are you growing as well as doing all that hands on winemaking? Responsible for sales, too? I feel your struggle through your post! Hope you get everything in barrel soon.
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email:Merrill@EMHVineyards.com

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Re: 2018 Vintage West Coast Weather Thread

#549 Post by Merrill Lindquist » November 1st, 2018, 10:11 am

I saw plenty of fruit hanging over on Zinfandel Lane in St. Helena yesterday.

I just saw a tractor pulling a couple of bins of Cab going by the house...there is still fruit hanging out there!
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EMH Vineyards - Home of the Black Cat
email:Merrill@EMHVineyards.com

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Re: 2018 Vintage West Coast Weather Thread

#550 Post by Stewart Johnson » November 1st, 2018, 4:46 pm

Merrill Lindquist wrote:
October 30th, 2018, 5:04 pm
Forgive me, Stewart, but I am not totally familiar with your winery. Are you growing as well as doing all that hands on winemaking? Responsible for sales, too? I feel your struggle through your post! Hope you get everything in barrel soon.
Hey Merrill. Yes, I'm the grower and winemaker. Sales too, although that appears to be one hat too many. I have help picking, of course. I'm lucky to have 8 guys who only pick for me. Not fast, not cheap and they all have day jobs, so I can't keep them out there all night. But, to borrow from the sporting realm, the most important ability in harvesting is availability. I'm the tractor driver, bandeja dumper and leafer/sorter of the operation. Once it's in the bin, I work alone. (Is there a Dirty Harry emoji?) The winemaking felt all too hands-on this year, as I kept more of my own grapes than I would really have liked. I processed 26 tons (and sold 10) this year, which may not sound like all that much, but I manually lifted (pitchforks, shovels and buckets) each of those grapes up to 6 times before I hauled them back out to the vineyard -- banbeja to macro, macro to destemmer, destemmer bin to fermenter, fermenter to macro, macro to press, press to pomace bin. I actually scored a bin dumper right before harvest but couldn't get the forklift service company out in time to get it set up. But that should make next year easier, and maybe the market for pinot grapes won't be as glutted as it was this year. In any case, it's been kind of a grueling harvest, and I'm finding it easy to come up with rationales for pushing any particular press back a day.
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