Read our 2013 Harvest Report!

For the full report we wrote in our 2013 Harvest Newsletter, follow the link.  And for a one page summary [which Mom adapted from our newsletter, of course] see the Harvest Report.

Getting ready for the Chardonnay harvest!

We walked the Chardonnay rows this morning to check the fruit, which seems to be ripening nice and slowly; the flavors are excellent but the acidity is still too high, so we will wait a few more days to pick.

The Spring Mountain clone is always the last one picked but this year it has much higher yields than usual, so the crew will do another pass to thin out the excess clusters. This will enable the fruit to ripen evenly and earlier, avoiding botrytis or bunch rot.

A Spring Mountain vine with too much fruit on it that needs to be "de-clumped".

Zach's hand shows a cluster of Spring Mountain Chardonnay affected by S.A.D. These will never ripen and need to be removed.

We don't like the taste of the Chardonnay grapes as much as the Pinot Noir -- but we certainly hate the clusters affected by Sugar Accumulation Disorder, or S.A.D.!  We learned about it as we found quite a few such clusters in the Spring Mountain block. Zach explained that it used to be called Berry Shrivel but now we know that it has to do with altered nitrogen metabolism. The affected fruit has lower pH, berry weight and Brix; the shriveled berries have stopped developing and taste harsh and unripe. 

So the crew did a pass through the Spring Mountain parcel today to remove any excess clusters (we call that "de-clumping" -- our very own word!) as well as any affected by S.A.D. And we'll probably be ready for harvesting them in a couple of weeks!

Harvest is Here -- Fast & Furious!

Harvest arrived on September 3, right after Labor Day, and it has been non-stop since. We started with the Dijon 115 and Swan clones below our house above the vineyard, which has always been the first picked ever since it became biodynamic in 2008. It's either a coincidence or maybe not, but it sure gives us outstanding fruit!  

On the first day of harvest we picked Pinot Noir -- Mom let us have some and it was soooo good!	At sunrise, as is our tradition, we took coffee, pastries and fruit to the vineyard team

This is an example of our Pinot Noir harvest this year - both bountiful and with fabulous flavors!	We looked out for the crew while they were picking -- they are so fast, we love watching them!

On September 10 we went to the Doña Margarita Vineyard in Sonoma Coast. The fruit there looked and tasted just fantastic and we have been picking there ever since! 

We are now harvesting our Doña Margarita Vineyard in Sonoma Coast, right above our Equestrian Center, Marimar Estate Stables.	This is how good the Pinot Noir at Doña Margarita Vineyard looks -- and we love how it tastes, too. Mom thinks we will be making superb wine there!

	The Chardonnay is also looking beautiful and we have picked some at lower sugars, so we don't exceed the alcohol levels we favor. As soon as we are done in Sonoma Coast, though, it will for sure be ready to harvest -- and also the Albariño, which looks and tastes great!
The Chardonnay in the Don Miguel Vineyard is almost ready to pick!

The fruit is looking soooo good at the Doña Margarita Vineyard!

Yesterday we went to our Sonoma Coast vineyard and ran up and down just about every row (not in vain our barrel selection of this vineyard is named "Chico's Run"!) so we could see how wonderful the berries look. In fact, we have to thin out a lot of clusters. It is hard for the crew to do that because they know that then at picking time, it will take them longer to gather the same tonnage; but we explained to them that quality is what we are after, much more than quantity -- and rather reluctantly but understanding, they went back to the 1st row to start again and take off much more fruit.

Zach weighed a big cluster with his sophisticated gadget -- a scale that you hang the cluster from!	Then he showed the crew how much fruit to thin out -- look at all the clusters on the ground, how sad :-(

Véraison is now in full swing at the Doña Margarita Vineyard and the vines look just magnificent. Using his high-end scale, Zach weighed a big cluster at 150 grams or 5.3 ounces -- that's about 5 times the weight of a couple of years ago! We are delighted to see that the vines are in much better balance now and should give us some extraordinary wines.  It's very exciting -- but hard to have the patience needed to wait for the results!

Bonita was VERY tempted to eat the seemingly juicy berries, from their great looks . . .	. . . but after falling into the temptation, pretty soon she realized that was not such a good idea!

With the grapes looking so gorgeous, we were very tempted to eat them -- but soon enough we realized they are far from ripe. You should have seen Boni's face after she swallowed some!

Véraison in in full swing at the Don Miguel Vineyard!

Véraison usually starts a bit earlier in our Russian River/Green Valley vineyard, Don Miguel, than in the Sonoma Coast's Doña Margarita. That's because although this one is just five miles closer to the ocean than the former, that distance accounts for a 5-10º F difference in temperature! So we were delighted to see that at the Don Miguel Vineyard around the winery, véraison is at about 85% in the Pinot and 60-70% in the Chardonnay -- and also that the fruit looks fantastic. We have high hopes for a superb harvest this year!!

These clusters have already turned soft and         translucent, a sign of véraison in the Chardonnay	In the Pinot Noir, véraison is  practically completed. And the fruit look gorgeous!

This would actually be quite extraordinary -- 2 years in a row of an excellent harvest! It would be nice, indeed, and make up for the very difficult 2011, when the yields were so poor that we are barely breaking even now that we are starting to sell the wines. We hear Mom complain about it a lot!! 

The yields are so good that we will have to drop some fruit, as you can see here, to achieve perfect balance and ripeness	The Tempranillo is far behind. Some clusters are starting to gain color, bu they're not nearly ripe enough to tempt Bonita to taste them!

Besides the Pinot Noir and Chardonnay, the other varieties are far behind. The Albariño berries are still hard as rocks, and so are the Syrah. The Tempranillo is ahead of these; in fact, its name means "the little early one" in Spanish because it ripens earlier than the other Spanish varieties. Worth mentioning is the fact that, in a year when the powdery mildew (oidium) pressure has been extremely high, both vineyards are absolutely healthy and without signs of either that hideous fungus or botrytis. The vineyard crew has been doing a fabulous job!!

The rootstock in our new planting of Albariño looks very healthy, as Bonita is showing you here

Veraison is just starting at the Dona Margarita Vineyard!

Berries are just starting to color in our Doña Margarita Vineyard - way behind the Don Miguel	We made sure Filiberto, Zach and Tony paid close attention to the grapes!

Today we visited our Doña Margarita Vineyard in Sonoma Coast - which we LOVE because there we can run up and downhill non-stop! (Except when we have to pose for pictures). That's why Mom named the barrel selection from this Vineyard "Chico's Run"! Being just 6 or 7 miles from the Pacific Ocean, it is quite a bit cooler than our Russian River / Green Valley site, where by now many Pinot grapes look totally black. Harvest still seems about two weeks behind, but the current cool-ish weather may hasten it a bit. And we were all delighted to see that, in a year where powdery mildew has been a huge concern everywhere, our berries are clean and gorgeous. The vineyard team has been doing a fabulous job  the entire season, in the cold as well as in the heat!

This cute bee was enjoying the nectar from the beautiful Queen Anne's Lace flower in our natural 'insectary'

The vines are in full bloom!

Walking down the vineyard rows right now is a fabulous treat -- the subtle but incredibly fragrant aromas are irresistible! Of course, not all vines flower at the same time; first comes the Chardonnay, then the Pinot Noir, the Albariño, and the last are Syrah and Tempranillo. Many of the flowers have already finished bloom and are starting to lose their caps, becoming tiny grapes. Because vine flowers are self-pollinating, they don't need bees to become fruit. And this year they are doing their job very well!

The Chardonnay flowers are looking perfect this year! On the right, with their caps still on; left, they have become grapes; and middle, not flowered yet.

The Albariño vines are trained with one shoot going right and the next one left, in order to provide some shading and avoid sunburn	We managed to get some shade under the Albariño vines, while Filiberto, Tony and Zach discussed the proper training of the shoots

This huge tractor is cultivating the soil down to 5 feet, to remove any old roots, in preparation for our new Albariño planting	The Tempranillo vines are head pruned, in the classic style for this variety. You can see it seems to want to be trained that way!