We’re done. We wrapped it up on Friday. A respectable 175 tons after last years frosted 93. By tomorrow you’ll be able to pull into the yard and not even know it happened. The boys will have everything washed up and put away. Rental trucks were returned yesterday, forklift was picked up Friday afternoon.
For me, this will be known as the year that was ALMOST the perfect vintage. Spring and summer weather was as good as you can ask for. Bloom went well (although somewhat late) and we had plenty of crop. Many fields had to be thinned twice, but at least we had the crop to drop. Some folks might have had water issues, but we were lucky enough to have all we needed.
Sugar levels were moving on a nice curve and we were starting to get into the picking the 3rd week of September. Then the heat wave at the end of the month changed things. Even having irrigation water wasn’t enough. The vines tried to hold up, but fruit that was 23-24 brix went to 28-29 in what seemed like overnight. Wineries that were holding off waiting for the perfect grape, got too many of them at once. Fermenters filled in a matter a few days and there wasn’t space for all of it.
Then a wet 2-3 day storm was predicted for the middle of October. Forecasters were talking about 3-6 inches of rain, and it happened just like they said. Lucky for us it hit the south of us harder and we ended up with 2.5". We only had about 60% of our crop in at the time. Luckily most of our Zin and Pet were in, it was Cab, Grenache and Syrah that were hanging. After a 6 day delay, we got back into it. We got the last of the Zin and Pet off before it could get ugly, and the other stuff held up beautifully.
This was the first year that we couldn’t sell all of our fruit. I though I’d never see it. We ended up making a 50-50 deal with a good friend at a local winery. They will get 50% of the wine. We own the other half, but payed no crush costs or storage for the life of the wine. The winery has a great interest im making the best wine possible for obvious reasons.
This is the first year that we ‘over nighted’ more than one load of grapes. Meaning we picked it one day and trucked it very early the following morning. Sean Thackrey has been letting fruit rest overnight or longer for many years.
As usual, my labor situation was handled perfectly by Alfonso and his two brothers Celso and Pacho. I can’t say enough about the dedication that these guys have to this property. Without them I’d be lost.
This was a year that tested the relationships of our customers. From pricing, to payment terms, to picking decisions, this was a year that we all say how important it is to work together. It wasn’t always smooth, but I sure did everything I could to make things go.
I leave for my hunting trip tomorrow. I need some time to reflect and refresh after this season. Best of luck to all of my fellow wine industry friends.