2019 West Coast Weather Thread

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#301 Post by **Paul Gordon** » August 12th, 2019, 2:33 pm

Casey Hartlip wrote: ↑
August 12th, 2019, 6:35 am
Thunder and lightning Friday night along with a tenth of an inch of rain. I was hunting all weekend. Nice to take my mind off of work. Hunting thread over on Asylum.

Pinot coloring up Fast. Sparkling folks are going to want samples soon I'm sure. Still holding to September 6 or so start date.

By coastal California standards, it was a good sized lightning storm Friday evening. Quite a number of strikes on the coastal range in northern Sonoma and Mendo, and inland around Ukiah. The spotter planes and helicopters were busy Saturday morning with a small blaze above Sea Ranch and one close to Elk. Fortunately they were quickly extinguished.

Paul

#302 Post by **Casey Hartlip** » August 14th, 2019, 6:56 am

Going to do our first sugar tests this morning.

#303 Post by **Merrill Lindquist** » August 14th, 2019, 6:59 am

We are firmly into a heat wave. 100 degrees in the afternoon, and staying warm into the evenings. Lots of irrigating going on - I always like to do it ahead of the actual heat, so mine was done by Monday.

The color is at perhaps 80-90% at this point.

#304 Post by **Casey Hartlip** » August 14th, 2019, 5:41 pm

My three Chard samples were between 13.0 and 13.5 which puts us about 16 days out for 19 brix. Ramping up the anxiety level just a touch. This big moon the last night or so has been messing with my sleep patterns but I'm happy to report I'm not having dreams about harvest quite yet, which is great.

Once harvest starts I'll be sleeping in the guest room of our house as I'm up and down all night. I also get up at 3:30 am to get to work by 5:15. This will be the first harvest where ALL harvest days will begin at 5:30 am (we adopted this practice halfway through last season).

#305 Post by **Merrill Lindquist** » August 14th, 2019, 7:18 pm

We were at 100 degrees plus this afternoon - with a miserable high of 104. That is when the electricity went out for around 3 hours. Staying inside and cool was the primary motivation. Water conservation was also in the mix, as the booster pump only takes water to the house when the electricity is working.

Ah, life in Napa Valley.

In the cool of the morning I tried a handful of well-colored berries from each block of the vineyard. St George at 21 Brix. 110r at 18.This does not represent the entire vineyard, of course. I still have pink and green berries within some clusters. Bu this is about where we were last year.

#306 Post by **Merrill Lindquist** » August 15th, 2019, 5:16 pm

Temperatures were slightly higher today - I saw 106 and 108 briefly.

#307 Post by **Casey Hartlip** » August 15th, 2019, 5:29 pm

Well....CRAP!
After yesterday and the 13 brix stuff I was feeling ok. But I had an uneasy feeling about a young Chard block destined for bubbles and another Pinot block that goes to Shramsberg as well. The Pinot is a quad system that has great exposure and canopy.

The Chard tested 16.4 and the Pinot at 15.7. At 2+ points/week (not to mention this warm weather, and this point in the ripening curve) we're 8-10 days out for harvest 2019.

I wanted to go do a couple more fun things like a night on the coast and another Giants game, but the noose has tightened. We will have a gradual start with a few easy days which is always good. Equipment wise and physically we're ready but mentally I'm not. So CRAP, here we go anyway.

#308 Post by **timmy roos** » August 16th, 2019, 5:34 am

We are 18 Brix on our sauv blanc. A little ahead of last year but not by much

#309 Post by **Casey Hartlip** » August 16th, 2019, 3:39 pm

More fun preharvest projects.

Hot and dusty. Getting us tough for harvest I guess. Drain tile in a replant field.

#310 Post by **Karen Troisi** » August 17th, 2019, 3:26 am

Stagecoach CS yesterday - there will be another pass and some clusters will be dropped but this looks heavy for our block.

Ben M a n d l e r · #311 Post by **Ben M a n d l e r** » August 18th, 2019, 12:00 pm

Heat spike this last week pushed brix up in RRV pretty quickly. Blessedly cooler this weekend and with more fog and clouds lingering this decidedly cool Sunday morning, giving things a little respite. I saw some fruit coming in along Westside Road last week, I’d guess for sparkling. Looking like a nice week coming up but with temps pushing into the low 90s most days I imagine a lot of places will be edging close to ripeness - especially in northern and eastern stretches of the valley. While running pre-harvest errands yesterday I pulled over to peek at a few vineyards from Sebastopol to Healdsburg and saw some brown stems around.

#312 Post by **Casey Hartlip** » August 20th, 2019, 5:25 am

A winery came and sampled sparkling Chard yesterday and got 18 brix. Looks like Friday. Picking a bunch of samples tomorrow for another client.

Sean Devaney · #313 Post by **Sean Devaney** » August 20th, 2019, 11:03 am

So it is on for you Casey? Have a great harvest

#314 Post by **Casey Hartlip** » August 20th, 2019, 2:55 pm

Sean Devaney wrote: ↑
August 20th, 2019, 11:03 am
So it is on for you Casey? Have a great harvest

My guys picking 8 different sugar samples tomorrow. The Gruner is changing color and tasting good. We think there will be about a ton of that. Sparkling stuff gonna fly now! Will try to keep up with pics. I often have time waiting for loads to come in, or at the winery.

#315 Post by **Casey Hartlip** » August 21st, 2019, 12:40 pm

Safety meeting today.

#316 Post by **Merrill Lindquist** » August 21st, 2019, 2:32 pm

A handful of very purple berries yielded excellent flavor. Measured 20 Brix even. Surprised to see such deep color emerging in the juice in the collection bag.

#317 Post by **Casey Hartlip** » August 22nd, 2019, 6:54 am

Off and running! Harvest number 41.....day one!

#318 Post by **Casey Hartlip** » August 22nd, 2019, 7:39 am

My forklift is older than 90% of my crew! Hope the rental comes soon!

Ben M a n d l e r · #319 Post by **Ben M a n d l e r** » August 22nd, 2019, 7:42 pm

Yesterday we kicked off harvest at Williams Selyem with the first of our Pinot from the MacGregor vineyard. I hope everyone here has a great vintage!

Al Osterheld · #320 Post by **Al Osterheld** » August 22nd, 2019, 8:40 pm

Kudos on the pre-start safety meeting.

-Al

Evan Pontoriero · #321 Post by **Evan Pontoriero** » August 23rd, 2019, 7:42 am

!!!!!!! Heart attack time. What brix?

Ben M a n d l e r wrote: ↑
August 22nd, 2019, 7:42 pm
Yesterday we kicked off harvest at Williams Selyem with the first of our Pinot from the MacGregor vineyard. I hope everyone here has a great vintage!

#322 Post by **Casey Hartlip** » August 23rd, 2019, 9:45 am

Waiting for more bins on a nice morning.

GregP · #323 Post by **GregP** » August 23rd, 2019, 4:29 pm

Evan Pontoriero wrote: ↑
August 23rd, 2019, 7:42 am
!!!!!!! Heart attack time. What brix?

Ben M a n d l e r wrote: ↑
August 22nd, 2019, 7:42 pm
Yesterday we kicked off harvest at Williams Selyem with the first of our Pinot from the MacGregor vineyard. I hope everyone here has a great vintage!

I was afraid to post same question. 19 Brix, at best? Why?

Evan Pontoriero · #324 Post by **Evan Pontoriero** » August 23rd, 2019, 5:06 pm

I'm guessing their Vin Gris will come from this? They made Blanc de Noir from Drakes but maybe changed the program to this site. I think it is behind Copain on Starr. It freaked me out because we get Floodgate/Starscape about a mile away and I haven't even washed a single tank or picking bin yet. The Gap fruit is still going through verasion.

GregP wrote: ↑
August 23rd, 2019, 4:29 pm

Evan Pontoriero wrote: ↑
August 23rd, 2019, 7:42 am
!!!!!!! Heart attack time. What brix?

Ben M a n d l e r wrote: ↑
August 22nd, 2019, 7:42 pm
Yesterday we kicked off harvest at Williams Selyem with the first of our Pinot from the MacGregor vineyard. I hope everyone here has a great vintage!

I was afraid to post same question. 19 Brix, at best? Why?

Ben M a n d l e r · #325 Post by **Ben M a n d l e r** » August 23rd, 2019, 6:13 pm

Evan Pontoriero wrote: ↑
August 23rd, 2019, 5:06 pm
I'm guessing their Vin Gris will come from this? They made Blanc de Noir from Drakes but maybe changed the program to this site. I think it is behind Copain on Starr. It freaked me out because we get Floodgate/Starscape about a mile away and I haven't even washed a single tank or picking bin yet. The Gap fruit is still going through verasion.

GregP wrote: ↑
August 23rd, 2019, 4:29 pm

Evan Pontoriero wrote: ↑
August 23rd, 2019, 7:42 am
!!!!!!! Heart attack time. What brix?

I was afraid to post same question. 19 Brix, at best? Why?

I am but a lowly intern and don’t have all the details (and it’s not really my place to talk about them anyway), but that site does seem to ripen early, and what I popped in my mouth at the sorting table was lovely. I’ve seen some trucks with full bins going by so some other people are picking, but just meandering up and down east- and westside road you can tell that there’s a fair bit of site variability. I’m sure your fruit is doing fine!

I’m sure all the vineyards in the gap are way way behind.

N Weis · #326 Post by **N Weis** » August 23rd, 2019, 6:19 pm

Evan Pontoriero wrote: ↑
August 23rd, 2019, 5:06 pm
I'm guessing their Vin Gris will come from this? They made Blanc de Noir from Drakes but maybe changed the program to this site. I think it is behind Copain on Starr. It freaked me out because we get Floodgate/Starscape about a mile away and I haven't even washed a single tank or picking bin yet. The Gap fruit is still going through verasion.

GregP wrote: ↑
August 23rd, 2019, 4:29 pm

Evan Pontoriero wrote: ↑
August 23rd, 2019, 7:42 am
!!!!!!! Heart attack time. What brix?

I was afraid to post same question. 19 Brix, at best? Why?

Geez, guys. Varieties ripen at different times in different places, even in places close in proximity. You know this, my man!

If you've been in your vineyard and you know it isn't ready, take a deep breath. Relax. And go sample it.

Evan Pontoriero · #327 Post by **Evan Pontoriero** » August 23rd, 2019, 8:09 pm

LOL Nate. There are certain expectations. Strangeness can happen though, like last year I didn't expect Rockpile Zin to come in before Russian River Pinot Noir. I didn't even think I would need to sample for another week.

Thanks for the info Ben, That will kick me in the butt to get up there tomorrow, right before washing tanks and bins

N Weis wrote: ↑
August 23rd, 2019, 6:19 pm

Evan Pontoriero wrote: ↑
August 23rd, 2019, 5:06 pm
I'm guessing their Vin Gris will come from this? They made Blanc de Noir from Drakes but maybe changed the program to this site. I think it is behind Copain on Starr. It freaked me out because we get Floodgate/Starscape about a mile away and I haven't even washed a single tank or picking bin yet. The Gap fruit is still going through verasion.

GregP wrote: ↑
August 23rd, 2019, 4:29 pm

I was afraid to post same question. 19 Brix, at best? Why?

Geez, guys. Varieties ripen at different times in different places, even in places close in proximity. You know this, my man!

If you've been in your vineyard and you know it isn't ready, take a deep breath. Relax. And go sample it.

N Weis · #328 Post by **N Weis** » August 23rd, 2019, 8:35 pm

Evan Pontoriero wrote: ↑
August 23rd, 2019, 8:09 pm
LOL Nate. There are certain expectations. Strangeness can happen though, like last year I didn't expect Rockpile Zin to come in before Russian River Pinot Noir. I didn't even think I would need to sample for another week.

Thanks for the info Ben, That will kick me in the butt to get up there tomorrow, right before washing tanks and bins

N Weis wrote: ↑
August 23rd, 2019, 6:19 pm

Evan Pontoriero wrote: ↑
August 23rd, 2019, 5:06 pm
I'm guessing their Vin Gris will come from this? They made Blanc de Noir from Drakes but maybe changed the program to this site. I think it is behind Copain on Starr. It freaked me out because we get Floodgate/Starscape about a mile away and I haven't even washed a single tank or picking bin yet. The Gap fruit is still going through verasion.

Geez, guys. Varieties ripen at different times in different places, even in places close in proximity. You know this, my man!

If you've been in your vineyard and you know it isn't ready, take a deep breath. Relax. And go sample it.

I know, man. It can be crazy and make no sense.

I have Anderson Valley Pinot that I will pick before Calistoga SB.

Alexander Valley Cabernet that I will pick before RRV SB.

Dundee Hills Pinot that I’ll pick before Napa Valley Cabernet franc.

I’ve worked with them all for a while so I know where the canaries are. And have some solid sampling interns.

The micro climate and uniqueness of site is part of what makes this all fun!

#329 Post by **Casey Hartlip** » August 23rd, 2019, 9:06 pm

13 tons in.....570 to go!
Picked a young Chard block over 2 mornings for sparkling for 2 different clients. Worked with a small in house crew. Nice to not have a major pick early in the season so we can get a groove going.

Monday not scheduled but tons of sampling and some irrigating to do. Will start picking at 5:30 am next picking day. Looking forward to getting some serious tons in the barn.

#330 Post by **Merrill Lindquist** » August 26th, 2019, 9:53 am

I have a very unofficial (grab a handful) 21.5 Brix - both St. George and 110R included. Color of juice is deeper than I would expect. Berries popped in the mouth from the vine are in sync with refractometer reads - flavors are beautiful. Stems are still green, so these can hang in quite a bit longer. I'm still thinking around the 15th. Weather has been great for growing.

#331 Post by **Casey Hartlip** » August 27th, 2019, 3:57 am

Almost 4:00 am. This will be the first serious day. Going for 24 tons of sparkling Chard. Beefed up the crew. Hasn't been quite perfect growing for me the last couple of days. Too hot!

#332 Post by **Casey Hartlip** » August 27th, 2019, 8:05 am

Looking good!

#333 Post by **Casey Hartlip** » August 27th, 2019, 12:37 pm

26 tons in by 11:45 and that included a rest break! Our mildew program is certainly working. Some of the cleanest Chard fruit we've seen in years.

Sean Devaney · #334 Post by **Sean Devaney** » August 27th, 2019, 9:31 pm

Nice. Sounds like a little bit more fruit per acre than expected. All for your sparkling customer(s) I assume?

#335 Post by **Eric Lundblad** » August 27th, 2019, 9:44 pm

What's your mildew program consist of Casey...looks like excellent/clean fruit

#336 Post by **William Segui** » August 28th, 2019, 12:11 pm

14 day forecast looks fantastic. Cooler temps, slow some things down

#337 Post by **Casey Hartlip** » August 28th, 2019, 2:06 pm

Eric Lundblad wrote: ↑
August 27th, 2019, 9:44 pm
What's your mildew program consist of Casey...looks like excellent/clean fruit

So you know we're not organic right? Tons of very strong nasty chemicals of course! But approved by the FDA!

Seriously would be happy share with you in person sometime.

#338 Post by **Casey Hartlip** » August 28th, 2019, 5:19 pm

48 tons over 2 days is pretty good. Gonna get another 20-22 tomorrow. Will pick our first Gruner Veltliner crop on Friday. Expecting a ton from 3 acres on third leaf vines. Philips Hill is the lucky client who gets first crack.

Very happy to see a cool off coming starting tomorrow. 10 degrees cooler daytime highs than what we've been having. I'm relieved and excited to see what the next week brings.

#339 Post by **Andrew Demaree** » August 29th, 2019, 8:32 am

Best of luck with harvest, everyone. Seems like things are off to a good start.

Thanks for posting pics, Casey.

#340 Post by **Casey Hartlip** » August 29th, 2019, 7:02 pm

Going to break 100 tons tomorrow. 87 tons of bubbles so far. We are picking at estimate so far but it's early. Early rumbings is that there's more out there than previously thought. I'll need another 4-5 days to know where we are. So far pickers are happy and so are we. Shifting to Pinot tomorrow so that should give us a readiing on where we're at. Stay tuned.

#341 Post by **Casey Hartlip** » August 30th, 2019, 8:22 am

Sparkling Chard crop looks on the plus size of estimates. Will break 100 tons today.

#342 Post by **Casey Hartlip** » August 30th, 2019, 8:26 am

Today might be the first time I've picked sugar samples before 5:30 am.

#343 Post by **Stewart Johnson** » August 30th, 2019, 8:49 pm

I heard from my Mom today that her sangiovese vineyard in Amador County is a total write-off this year due to mildew. She dropped a bunch of fruit where they could see mildew on the outside of the clusters, but the winery that buys most of her fruit came out and cracked open a lot of clusters and found mildew inside. I've been a big proponent of mineral oil for fungal control, but it wasn't enough this year. It's only 4 acres but still a gut punch. I wish I'd talked her into crop insurance.

#344 Post by **Ken Zinns** » August 31st, 2019, 7:18 am

Stewart Johnson wrote: ↑
August 30th, 2019, 8:49 pm
I heard from my Mom today that her sangiovese vineyard in Amador County is a total write-off this year due to mildew. She dropped a bunch of fruit where they could see mildew on the outside of the clusters, but the winery that buys most of her fruit came out and cracked open a lot of clusters and found mildew inside. I've been a big proponent of mineral oil for fungal control, but it wasn't enough this year. It's only 4 acres but still a gut punch. I wish I'd talked her into crop insurance.

Sorry to hear about that, Stew. Anything at all that you and your Mom can still do with fruit? Was it a particularly bad year for mildew pressure in Amador?

#345 Post by **Casey Hartlip** » August 31st, 2019, 8:06 am

Powdery mildew is pretty darn preventable even organically. Folks grow Chardonnay in the deep end of Anderson Valley organically.

#346 Post by **Casey Hartlip** » August 31st, 2019, 9:33 am

[attachment=0]IMG_20190831_070420716_HDR.jpg[/attachment]
First Gruner ever for me!

#347 Post by **Stewart Johnson** » August 31st, 2019, 11:20 pm

Ken Zinns wrote: ↑
August 31st, 2019, 7:18 am

Stewart Johnson wrote: ↑
August 30th, 2019, 8:49 pm
I heard from my Mom today that her sangiovese vineyard in Amador County is a total write-off this year due to mildew. She dropped a bunch of fruit where they could see mildew on the outside of the clusters, but the winery that buys most of her fruit came out and cracked open a lot of clusters and found mildew inside. I've been a big proponent of mineral oil for fungal control, but it wasn't enough this year. It's only 4 acres but still a gut punch. I wish I'd talked her into crop insurance.
Sorry to hear about that, Stew. Anything at all that you and your Mom can still do with fruit? Was it a particularly bad year for mildew pressure in Amador?

It does seem to have been a rough mildew year, judging from the Vinquiry newsletters and the crop insurance inspector I talked with today. I haven't seen that in my vineyard, but I don't usually face very heavy pressure. Heavy spring moisture causing heavy canopies and fairly mild temps this Summer seems to be a bad combination.
The purchasing winery had considered making white sangiovese from the fruit, which would have been the best possible approach -- early pick and minimal skin contact. In the end, they decided against it. I'm starting to pick for sparkling on Tuesday and I'm not sure when I'll get a chance to go have a look for myself. It doesn't sound promising for red wine.

#348 Post by **Merrill Lindquist** » September 1st, 2019, 1:52 pm

I took a good sized sample this morning and got 22 Brix on my Cabernet. Deep, deep color coming from these berries.

Roy Piper · #349 Post by **Roy Piper** » September 1st, 2019, 3:47 pm

Brix taste like 21 at Moulds and 20 at Houyi. Guessing 5-6 weeks out. No hurry. Really don't care about brix anyway. If I had to watch a number it would be pH and I am looking for 3.65-3.75 at pick. Usually find the rest falls in line at those levels.

#350 Post by **Casey Hartlip** » September 1st, 2019, 5:22 pm

Roy Piper wrote: ↑
September 1st, 2019, 3:47 pm
Brix taste like 21 at Moulds and 20 at Houyi. Guessing 5-6 weeks out. No hurry. Really don't care about brix anyway. If I had to watch a number it would be pH and I am looking for 3.65-3.75 at pick. Usually find the rest falls in line at those levels.

For reference we picked some sparkling Chardonnay with ph of 3.05, acid of 1.20 at 19 brix.