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Dawnine Dyer
October 29, 2011 | Dawnine Dyer

Finally we Harvest!


It’s been a long, trying growing season and now is the payoff! All of the work we do throughout the year - pruning, protecting the vines from frost, shoot thinning, leaf pulling, cluster thinning, praying – comes to fruition, literally, now as we harvest.

You see Bill, there, in the vineyard – the happy winemaker inspecting the fruit just before we went in. The flavors, color and phenolic (tannin) development are all there, right where we want to see them.

After such a challenging season it’s comforting and gratifying to see those pretty little grapes on the sorting table.

If you’ve been following our posts you know that the crop size is down, considerably. The 4-5 tons we’d hoped for, from our 2.5 acres, dissolved into 2.3 tons – a remarkably low yield. But, the fruit looks really good thanks to meticulous sorting first in the vineyard and then at the winery.

We started on Wednesday bringing in the ripest of the Cabernet Franc, Petit Verdot and Cabernet Sauvignon. As I mentioned in my previous post, we realized that some of the fruit from the shaded parts of the vineyard might not make it to the winery. However, it’s found a happy home with a local home winemaker rather than being left for the birds.

It’s been a little tense in the valley since the rains early this month and we even noticed it from the men who help us with our harvest. Usually, we hear a lot of singing as they cut the clusters off of the vines but they were so intent on their work that it was a quiet morning. These men have been with us from pruning the vines early last March, shoot positioning in May and thinning in September and they take the final steps as seriously as we do. The same guys follow the tractor to the winery and man the sorting table with us as the berries go into the fermenter.

So, I’ve washed the juice out of my hair and now we anticipate the conversion of grape juice to wine. More on that soon!

Time Posted: Oct 29, 2011 at 11:22 AM
Dawnine Dyer
October 21, 2011 | Dawnine Dyer

Counting Down to the First Day of Crush

We think of ourselves as growers who make wine. This year we’re going to have to really earn our chops as winemakers, too. A few days ago I was feeling a bit at sea about this whole thing – we’re so accustomed to cooperative weather and this is such a challenging year.

In short, we seem to have swapped with Bordeaux. They got our sunny, warm weather this year and we got their cool, rainy conditions. In my last post, you saw what can happen when it rains. What you can’t see in that picture is that the cool, wet conditions are keeping the sugars a bit lower than we’re used to here in sunny Napa Valley. Interestingly, though, other maturity markers like skin conditions, seeds, pH and flavors are all showing more advanced maturity than the sugars might indicate.

So, why was I set back a pace? We’re getting to the end of October and, as you can see, the afternoon shadows are becoming an issue for us on Diamond Mountain. We're on the west side of the valley and that makes us the first to go into shadow late in the day. As I said way back in September, the major players when it comes to maturation are heat and light. The shadows are working against us.

They say the best cure for a worrisome situation is to face it head on, right? We know we can’t do things the way we do in “normal” years – not and get the kind of results we want. So, yesterday, Bill and I got out into the vineyard together, walked each row and tagged the vines where flavors and sugars were lagging. The beginnings of a game plan!

And, the plan, as it stands right now, is to pick at least twice. Normally, we manage the vineyard so that the Cabernet Franc, Petit Verdot and Cabernet Sauvignon ripen at the same time. We treat it as a field blend and pick it all together.

The flavors and overall balance of the fruit from the vines that we plan to pick first are really quite good, just where we want them in fact, so we plan to pick them in the next few days, and thus our harvest finally begins! We won’t pick the rest until it’s ready. If it makes it, it makes it. If not, on a year when the crop size is already pretty small, we make a little less than we planned. We’ll have some photos for you from our first day of crush!


Time Posted: Oct 21, 2011 at 11:39 AM
Dawnine Dyer
October 14, 2011 | Dawnine Dyer

Harvest Reality Check

The climate here in Napa Valley is generally so agreeable that it’s easy to become complacent. We’ve come to expect warm, sunny days, cool, breezy nights and dry conditions during almost the entire growing season.

So, here’s 2011 giving us a reality check. Some growers are calling this their most challenging vintage ever. Why? Ill-timed rain.

In my last post we’d just come through three days of rain and busily stripped away leaves, improving the air flow, and got out the leaf blower to help dry things out. At that time, no more rain was predicted for at least another week - things looked pretty good.

Surprise! Another good rain last Monday, and this was a warm one. What does it mean?

If you look carefully at the photo, you’ll notice the hairline cracks in the skins and the soft, gray mold that has taken hold in the sweet juice. The warm rain created the perfect conditions to develop botrytis cinerea, which would be great if we were making dessert wine, but is not good at all for our Cabernet!

Bear with me while I digress for a moment because botrytis is actually a pretty interesting topic. Believe it or not, under the right conditions it’s known as the “noble rot”. If you’ve ever enjoyed a glass of Sauternes, Beerenauslese or Tokaji Aszu it’s the result of botrytis.

For white varieties, in particular Semillon, Sauvignon Blanc and Riesling, magical things can happen thanks to noble rot. It perforates the grape skins, causing dehydration, which ramps up the sugar and concentrates the flavor. Depending upon the situation, the grapes might come in as sweet as 40% sugar! For dry table wine we harvest at between about 21 and 26%.

So, the wine will be very sweet and, what’s more, the botrytis gives it an exquisite, honeyed character. Once you’ve had a sip of botrytized wine, you’ll never forget it!

However – noble rot isn't so noble for white varieties if the timing is wrong. Then, it's just ordinary gray rot or bunch rot. And when it attacks dark varieties, it makes the flavor go off and tends to turn the wine an unappealing gray color.

Botrytis can spread rather quickly, so our first priority is to remove clusters like the one you see here. The last couple of days have been quite warm and the air is very dry. If this continues over the next week or so, we should be home free. The 10-day forecast is dry, sunny weather - keep your fingers crossed!



Time Posted: Oct 14, 2011 at 3:56 PM
Dawnine Dyer
October 7, 2011 | Dawnine Dyer

Blue Skies Above!

Just look at these lovely, unadorned clusters! 

The rain finally went away. We had about 2.5 inches over the last four days. But, it’s bright and sunny today, and the long-range forecast shows lots of warm weather, which is a very good thing.

As I mentioned before, it’s fortunate that we grow varieties that are resilient when faced with rain: Relatively tough-skinned Cabernet Sauvignon, Cabernet Franc and Petit Verdot. And, the fruit was very healthy going into the rain. 

But, we don’t want to take anything for granted so job one, today, was to get out there and remove the leaves around the fruit zone to maximize the air flow around the clusters. You can see all the leaves on the ground around the vines. This helps the bunches to dry out more quickly. The downside is the birds have a really great view of their potential supper. We've already seen a few robins indulging...

We also used a very special, high-tech method to dry things out: A leaf blower! It works pretty well! The trick is to try to get the moisture inside the cluster dried out to avoid bunch rot. 

Obviously, this would be an overwhelming job if we were big-time growers but for our small patch of Diamond Mountain it’s manageable and probably is a good calorie burner, too.

They're reading 23% sugar and we'll probably see a little bounce once they dry out. The acid, pH and tannins are coming along nicely. If the forecast is right we're set up for excellent flavor maturity at relatively low brix - the very thing we hope for. 

Reports from around the valley indicate that most growers got their white varieties and most of the Pinot Noir in before the rain, so it may be that the dreaded rainfall won’t actually have a lot of impact. Let’s hope so!

Dawnine Dyer
October 3, 2011 | Dawnine Dyer

Rain, Rain Go Away

No, you’re right – these aren’t grapes. There’s been a mad push to harvest in the valley because of predicted rainfall this week, starting today. Boxes and boxes of grapes going up and down the highway all weekend!

The only thing we can harvest at the moment are these very good looking tomatoes! Unlike grapes, if we don’t pick them they’ll fill up with water, the skins will split and rot will set in. So, it’s fresh tomatoes and basil for dinner tonight.

Believe me, if we were Chardonnay or Pinot Noir growers we’d be out there picking, too. Thin skinned varieties don’t handle rain very well. Rather than splitting they simply get bunch rot. The best thing those growers can do if the grapes aren’t ready for harvest is strip off all the leaves in the fruit zone to improve air circulation and pray for wind to dry things out. Or, they can pick right after the rain before the rot has a chance to develop, providing it’s not too muddy to get in.

The most affluent growers may hire helicopters to hover and dry things out but they’re the exception much more than the rule.

Fortunately, red Bordeaux varieties tend to be rot resistant. For instance, Cabernet Sauvignon has a good, thick skin and a loose cluster formation. And after such a mild summer the sugar’s not too high and there’s no raisining or skin damage from sunburn to make the grapes vulnerable.

The best antidote for rain is good weather and that’s supposed to return on Thursday so we’ve got our fingers crossed for our neighbors and, of course, for ourselves.