Harvest Update from Director of Winemaking Daniel Baron: September 16th
Last week started out with a thick marine layer every morning and afternoon temperatures in the comfortable mid-eighties. By Wednesday, September 10th though, the fog had disappeared and the days warmed early and afternoon highs were near the century mark and beyond by Friday. At first the fruit rehydrated and we saw berry weights rise and brix readings (sugar levels) drop, but by the end of the week we were seeing great concentration and skins softening. With our berry sensory method we have been able to pinpoint ripeness block by block and ranch by ranch and the wines reflect this refined sense of ripeness. It looks like the fog will return this week and there is even a slight chance of rain by mid-week, so keep your fingers crossed.
Our Oakville Winery has been extra busy. We crushed Cabernet Sauvignon from partnering vineyards in St. Helena and Atlas Peak as well as our Soda Canyon Vineyard in southeastern Napa Valley. We also crushed Cabernet Franc and a little Malbec from our Soda Canyon Vineyard. The wines are extraordinary: fresh and vibrant and dark in color. This week we will start pressing our first tanks of Cabernet and continue to crush Cabernet from partnering vineyards in Atlas Peak and Diamond Mountain.
Our Geyserville Winery had a huge week, primarily crushing Cabernet from our Miraval Estate Vineyard, but also bringing in Cabernet Sauvignon from our Geyserville Estate Vineyard. We also brought in a little Petit Verdot from a partnering vineyard in Cloverdale.