Weather
Today
No clouds, vibrant blue sky and temperatures that should hit the high
eighties if not low nineties. And this is supposed to be a cool climate!
The growing season in general has been warm and dry, with Accumulated
Heat Units thusfar through September of 2143, whereas the 30 year average
for September is 1979 and 2002 and 2001 seasons saw 1943 and 1974, respectively.
So far in 2003 there have been 47 days above 85 degreesF, compared to
33 and 34 days in 2002 and 2001. We have seen exactly 1.00 inches of
rain since June first, compared to a 30 year average of 3.46 inches and
the last two seasons' 2.06 and 3.53, for 2002 and 2001 (data from McMinnville
station).
Yesterday's 92F at Stoller Vineyards, where our initial picking is
taking place, is the 6th day of over 80F weather, with today and tomorrow
expected to be around ninety before returning to cooler mid-to-low 70s
weather Monday and for most of next 10 days. This should help moderate
the ripening to a more sane rate and allow us to hold off on Ridgecrest
fruit.
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Juan Ordaz, sunglasses required so far
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Harvest 2003 September
29, 2004
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Ninety-two in the Shade!
First fruit from Stoller Vineyards Global warming is a reality, no matter what the government says--maybe Bushes are
insensitive to the heat, but vines aren't. Beginning last Tuesday (24th)
with
the youngest plantings, we are now ripping. By Wednesday (Oct. 1) we will
have picked all Pinot noir from Stoller Vineyards, plus will have begun Corral
Creek,
a total of 135 tons of fruit, 93 tons of it Pinot noir, the rest Pinot gris
and
early picks of Chardonnay and Riesling.
With cooling expected Monday, but still with no rain for the foreseeable
future, we should moderate ripening to allow the later picked block at
Corral Creek
and all of Ridgecrest to gently go into that sweet spot. Our current concern,
besides elevated sugars, is that Stoller ferments won't be complete before
we need to bring in
Ridgecrest. We have some excess fermentor space, but not
alot.
Harvest Crew Relaxing
We have had our harvest crew intact since completing bottling of 2002s, so
everything is in tip-top shape and is ready for efficient running. It is
a vibrant group, possibly our best. We have four very experienced hands and
two
hard workers experiencing harvest for the first time. Two are Kiwis (albeit
one currently working in Australia); one is American,UC-Davis trained and
working all over; and one is from Spain's Valencia region. The others gaining
experience
come from sommelier and college backgrounds. More later as time allows.
Fruit is impeccably clean, ripeness is full and the weather is encouraging.
What more could we want? Maybe a few more fermentors.
Wish us well.
Regards,
Harry |
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