Dyer Vineyard is pleased to announce that veraison is underway in the vineyard, signalling a busy harvest in late September for their Napa Valley winery.
Napa Valley, CA - August, 2016 - Dyer Vineyard has announced the beginnings of veraison in their Napa Valley vineyard. Veraison is the period when grapes develop color and signals the start of ripening.
Veraison is an important marker in the growing season when the grapes begin to develop color, accumulate sugar, doubling in size, loosing acidity, and ultimately softening to the point of optimal ripening. From the completion of veraison to harvest generally takes from 45 to 50 days. For the 2016 growing season, veraison is expected to be completed mid August, with the grapes ready for harvesting in the third week of September.
Great care is taken leading up to veraison to ensure the best growing and ripening conditions. Canapy management and thinning occurs throughout the growing stage to allow proper light saturation, maintain crop balance, and control crop size.
Dyer Vineyard will complete a final "green-thinning" later this month, once approximately 80 percent of the clusters are completely colored. This third thinning allows for even ripping throughout the crop, and results in a more concentrated, balanced wine.
The 2016 vintage marks the 20th vintage for Dyer Vineyard and the 42nd vintage for the Dyers in the Napa Valley. Dyer Vineyard is looking forward to another successful harvest this year.
To learn more about the anticipated harvest for the 2016 growing season and wine selections, please contact Dyer Vineyard directly.
About Dyer Straits Vineyard
In 1996 Bill and Dawnine Dyer planted the vineyard at Dyer Vineyard and used their combined 80 years of winemaking experience to develop their Diamond Mountain Cabernet Sauvignon.
For more information, please visit www.dyerwine.com or call (707) 942-5502.
Napa Valley, CA - July 15, 2016 - The Dyer Vineyard, a pioneering Napa Valley winery renowned for its excellent hand-crafted Cabernet Sauvignons, is very pleased to announce that the worst effects of the recent California droughts appear to be a thing of the past with 2016 looking to be a great year.
The 2015 drought made headlines around the world for the damage done to Napa Valley crops, coupled with unexpected frosts in May which caused further harm. The result was a greatly reduced crop throughout Napa Valley. 2016, however, is now looking to be a much better year for Dyer Vineyard.
Rainfall throughout the winter was back at normal levels, and unlike 2015, the spring frosts were moderate and caused virtually no damage to the crops. This brings a much sunnier outlook to the upcoming harvest.
Vine fruitfulness is looking positive as well, with most vines averaging two clusters per shoot, so very little extra pruning will be required to harvest excellent fruit. With current weather forecasts looking positive, and suggesting a "just right" mix of heat and water, things are definitely looking up for this Napa Valley winery.
Due to lingering effects of the past year, the 2016 harvest will likely not be a 'bumper crop' on par with 2014, but still far better than 2015. Those who love a great Cabernet Sauvignon have good things to look forward to later this year from Dyer Vineyard.
About The Dyer Vineyard
The Dyer Vineyard is a renowned Napa Valley winery, known by wine lovers for their small-batch Cabernet Sauvignon releases, grown and produced on their own 2.5-acre vineyard. The founders, Dawnine and Bill Dyer are known as pioneers who helped build California's sparkling wine industry in the 1970s. With less than three hundred cases released each year, these excellent hand-crafted wines are constantly in high demand and praised around the world.
For more information or press inquiries, please visit http://www.dyerwine.com/ or call (707) 942-5502.
On one of the few rainy days we’ve had here in the Napa Valley this year, I’m day-dreaming about a cruise. And not just any cruise but traveling to the South Pacific- Tahiti, Bora Bora and Moorea, to be specific. Years ago Bill and I had a chance to sail on the Paul Gauguin, a small ship specially designed to navigate the aqua waters of Tahiti and named for the painter that first brought it's exotic beuaty to the attention of France and later the world. It was one of the most gorgeous, visually stimulating, and serene experiences of our lives- and something we’ve longed to do again ever since.
Now the chance has arisen again- this time we’re sharing it with great pals Joel Peterson and Mady Deiniger, their wines from Ravenswood, and our wines from both Dyer and Meteor Vineyards. And we’d love to have you join us. We’ve got it figured out so that we’ll all have glorious days on the ship, in the water, and on the beaches with time to sip and swirl our wines together at seminars and dinners. We’re packing older vintages and big bottles and have been talking to the chef about menus and pairings.
Oh, and did I mention that we’re going for New Years? December 30, 2015 to January 6, 2016. Bliss! If you’d like to join us, see all the details at Food and Wine Trails.
Just one week ago, on Sunday Sept 29, we concluded the 2013 harvest at Dyer Vineyard. It was another banner year for us- early, ample and delicious. Sugars had hovered around 24 brix for several weeks as we watched the flavors develop and skins soften to the point where color extraction becomes easy. With a small storm coming in Sunday night we made a quick decision to pull the trigger and pick.
After 5 years of relatively late seasons (and a few that were cut short, literally, by rain) 2013 was a return to harvest of the 1990s. No heat waves marred the critical, post veraison ripening period and the fruit was in tip top shape when it arrived at the sorting table.
Now mid fermentation, we’re watching a brooding, deeply colored wine take shape. The tannins are rich and ripe, color intense and that characteristic black cherry note that dominates the best vintages fills the cellar.
For the second year in a row, we’re fermenting ¾ of a ton of Cab Franc separate from the blend. From 2012 we’re planning to release 50 cases of pure Cab Franc… it’s too early to say about the 2013, but it could turn out to be a little tradition. Stay tuned!
For quite awhile, now, we’ve been meaning to review all the vintages of Dyer Vineyards Cabernet – we’re amazed to realize there are fifteen vintages now (seventeen if you count the two in barrels!) But, we just hadn’t gotten to it.
In a recent moment of serendipity, Bill was talking to Doug Wilder, the Publisher of Purely Domestic Wine Report, who was wondering aloud about the age-ability of Napa Valley Cabernet. The conversation evolved into setting up a fifteen-year vertical tasting of our wine with Doug, who suggested we also invite a couple of his fellow wine writers.
There’s been a long-running debate on the age-ability of Napa Valley Cabernet because of our lovely, warm climate. The warm growing season is responsible for the generously fruity nature of the wines but it also tends to soften the natural grape acidity. This makes the wines easy to enjoy when they’re young but may take away from their longevity in some cases.
What an exciting opportunity! We taste our older vintages from time to time, but to sit down to a complete vertical with critics we respect is really a very momentous occasion.
We are so pleased that Doug found a “consistent aroma and flavor profile unique to the vineyard” and that that all of the wines, even the first few vintages, are still full of life.
He has just published his thoughts on the tasting along with notes on each vintage and comments on the role that terroir plays in our Diamond Mountain wines. We'll post his notes on the website page for each vintage (Our Wine/Library.) Those of you who have older vintages in your cellar may find it useful. But until we do, you can link to the entire article here. You may just want to subscribe!
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