We just ran our first sugars (that is, sampled our grapes for sugar content) in all of our blocks. This is an exciting time, because all the fruit has completed veraison (berries have softened and changed color) and we have completed our post-veraison thinning of fruit. So now it’s downhill to harvest.

Right now our Pinot Noir is sitting between 18 and 19 degrees Brix (roughly, 18 to 19% sugar), while Chardonnay trails a little behind at about 16. We typically harvest at around 24 or slightly higher.

Part of our sustainable approach to grape growing is to involve our crew year-round. By collecting berry samples in the vineyard, they gain a more complete understanding of the effects of the pruning they did eight months ago.  There’s also problem solving involved. Why is this block ahead of that one? Answering such questions brings greater understanding.

Although we don’t really pick by sugar content … More…

We spent a day with Dr. Phil Freese recently. He’s formerly head of viticulture for Robert Mondavi Winery as well as professor of viticulture at the University of California. He and his wife, Zelma Long, who began her illustrious career making wine with Robert Mondavi and gained renown at Simi Winery, both consult with us.

We find their experience, expertise and the perspectives they bring very stimulating. Part of their role is to challenge us to continue to think creatively. One pitfall we try to guard against is falling into the same old ruts in our thinking and planning. Good enough is simply not good enough in the pursuit of the ultimate.

As we began our conversation, Phil commented on the smoke-filled skies from the many California wildfires during the past two months and … More…