Harvest  1999  October 8, 1999

Clouds predominate today. Dropping crop (as described in our October 6 report) may prove to have been a very smart thing. Especially if ripening grinds to a halt, as it looks like it may over the next week.

Almost all sites of pinot noir are ripe enough to pick if pressed to, but flavors are the frosting on the cake. Making decisions on harvest timing requires patience, a crystal ball, and beer to drink while you watch the clouds.

In the winery, pinot noir picked earlier this week is in a stage called PRE-FERMENTATION MACERATION (we DO have longer phrases in the jargon!). This is where the fruit gradually breaks down, intercellularly releasing color and flavors. We allow this to happen as long as possible before kicking off fermentation, to gently extract all that the grapes have grown.

The alternative to this aqueous extraction time is POST MACERATION, which happens after fermentation is complete. The drawback to this method, however, is that the solution is then 12-14% alcohol, which as a solvent can extract not only flavors but the bitter components of seeds and stems.

We use pre maceration almost exclusively, since our view of pinot noir is one of gentleness and silkiness.

To some cuvees we add enzymes to augment the natural enzymes at work in early breakdown. All of this work can happen whether it's bright, cloudy, or sputtering.

Harry