Harvest Update from Director of Winemaking Daniel Baron: September 9th
Last week started out seasonably warm and then the fog started asserting more influence by Wednesday, September 3rd, so that Thursday and Friday were quite cool until early afternoon. This was a really nice pattern for gradual ripening and we saw some real changes as flavors developed and skins softened. It is interesting that we are seeing some vineyards achieve physiological ripeness at low sugars and others needing to wait. It is the strength of Berry Sensory Analysis that we don’t generalize, but take each vineyard block as a unique individual. This week promises to be a little warmer, but not extreme.
We crushed Cabernet Sauvignon from our Soda Canyon Vineyard in southeastern Napa Valley and from partnering vineyards in St. Helena and Rutherford. We will be receiving more Cabernet Sauvignon from these three vineyards this week as well.
We got underway at our Geyserville Winery with some Cabernet Sauvignon from a partnering vineyard in Cloverdale and then started harvesting our Miraval Vineyard in Alexander Valley in a big way. Our Geyserville Winery will see busy days with more Cabernet Sauvignon coming in from our Miraval and Geyserville Estate Vineyards and from the Cloverdale Vineyard. We will be in full swing all next week: a great chance for Elias Rosas, our Cellar Master, and the crew to demonstrate, yet again, what a well-oiled machine that cellar can be.