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10/2/2003
- Cloudy
Temperature: 76°/48°
Humidity: 70%
Pressure: 29.98 in.
Wind: Calm
Final Notes
Oct. 24
Oct. 8
Oct. 2
Sept. 22
Sept. 18
Welcome!
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October 2, 2003
Click photo to enlarge.
This is typically the time of year that we start thinking about harvesting
our first pinots. Marginal climates like Oregon and Burgundy historically
have pushed physiological ripeness to the edge of the season, forcing
winegrowers to pick their fruit from the vine with rain on the horizon
and cold weather approaching. Well, that's what they say anyway . . .
The last week we have had sweltering heat and strong east winds with temperatures
in some vineyards peaking at 100+° F. The winds were relentless on young
vines, dehydrating the fruit quickly, which resulted in a fast spike of
sugar production. We had to move quickly.
Over
the past few days we have brought in 90% of our pinot noirs with only
the old vines of the mighty Hyland vineyard left to hang. Everything is
arriving at the winery ultra-ripe with brix levels at °24 - °28, but the
acids remain honest, which is a godsend.
 We
started with Shea then moved quickly to De Lancellotti, one of our estate
vineyards. The fruit was carefully sorted through to remove sunburned
berries which give a "burnt" characteristic to wine. The Bergström
vineyard was harvested next, followed by Stoller, Broadly, Arcus, Palmer,
Creek, Montazi and some pinot gris from the Bresslers and Five Mountains.
 What
an extraordinary effort! Friends and family poured into the winery to
lend their hands as we harvested, destemmed and quickly cooled down 50
tons of pinot noir in five short days.
Now
the clouds are coming in and the winery is calm. Shea and Stoller tanks
are slowly starting to show signs of life as their fermentations build,
coming out of a tranquil cold soak. Colors are tremendous and flavors
are intense.
In
the next few days we look forward to receiving the rest of Hyland Vineyard,
Wahle pinot gris and chardonnay, and Stoller chardonnay. See you then!
  photos
& beer courtesy of Jay MacDonald
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Josh Bergström
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