I think the 2006 vintage is unique among at least the last 20 years in California. It was generally cool, very spread out and sporadic, producing wines in a style somewhat similar to 2004.
After a heat wave in July, flavors started to show in the high ‘teens of degrees Brix (scale of sugar content). Then, rather mysteriously, the flavors flat-lined and almost disappeared. The vintage became a game of “let it hang.”
I think the heat slowed the canopy in its work, making us wait for flavors. Usually we harvest between 24.5 and 25.0 degrees Brix. This year we were closer to 26.0.
Normally we harvest all of our vineyards within a week. This year our picks were a month apart. As a result, we have an array of different wines and styles in the cellar. In general, the acids seem a little higher, as you would expect with … More…





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