The crew reported to me the other day the we had reached the midpoint of harvest! Its been a great crush so far and we are excited to share our update.
Harvest started the last week in August. This year was marked by an extremely early bud break wth flowering starting a couple of weeks ahead of a "normal" year. One of the warmest springs on record pushed growth and we also obtained fruit set several weeks early. The past few weeks of summer finally cooled off, resulting in a beautifully balanced ripening period - essential for the kind of fruit that we produce in Southern Oregon. The grapes showed perfumed aromatics, excellent acidity, ripe skins and bright flavors. The 2016 vintage is NOW and its a great time to visit the winery and savor the harvest.
We are done with the Muscato, Vermentino, Pinot Gris and Estate Riesling. The Sauvignon Blanc is fermenting along in SS tanks. We have pressed off Pinot Noir, Tempranillo, Gamay Noir, 1/2 of the Primitivo and Barbera.
The Dolcetto, Baco Noir, Kadarka and the other 1/2 of the Primitivo and Barbera continue in its fermentation phase. Punch downs are completed twice a day and Brix (sugars) and temperatures are recored daily.
All the Sangiovese & Merlot continues to hang in order to develop those deep flavors and mellow acids. The cellar is humming, with the press running, new fruit arriving, and barrels and tanks getting cleaned to make space for all the arrivals.