After a week of heat in the mid- to high-90s in Carneros, and 100-plus temperatures in Sonoma, I find it interesting that we haven’t picked very much, and we will probably wait until the week after next to harvest most of our crop.
Others have had to pick, but not us. Our sugars were at 21 to 22 degrees Brix (approximate percentage of sugar) when the heat came and now we’re at about 23. We saw a little bit of dehydration, but on the whole there weren’t huge shifts, the canopies are healthy and the fruit is beautiful. We walked our Russian River vineyard on Tuesday, and it looks wonderful, too. Our two Dijon Pinot Noir selections are holding nicely in the high 23 Brix range.
Nabor commented that when the fruit is at 21 to 22, it’s so healthy and intact that it can withstand heat, perhaps because the … More…
RSS Feed