Finally, the fruit starts coming in!

After two and a half weeks of waiting past the average picking date for Pinot Noir we have finally reached that golden moment  of ripeness and balance.  We will start the Pinot harvest tomorrow with Block 1 (Cataclysm) followed by Parsons Ridge and then off to the next ripe blocks.  Block 1 and Parsons have reached 24 brix (degrees of sugar) with higher than  normal acids but well developed flavors.  I think we will make some very nice wine from these blocks.  The samples we have taken from the rest of the Pinot Noir blocks in the past 24 hrs have averaged 21 brix and still moving upward so we are feeling very good in general about our Pinot Noir this vintage.  Most of the leaves in the vineyard are still green and working, ignoring the oncoming Fall.  We have picked the Muller Thurgau this week and started the Pinot Gris.  Both are tasting very good and promise to be very lively and aromatic wines if things go as I expect.  Aside from a chance of showers the next two days, the weather looks good for next week so as long as the birds don't get too heavy we will be able to let the grapes hang until completely ripe.  I have to say this has been one of the most challenging growing seasons of my grape growing career so from my perspective it is only fitting that we end up with very good wine.  We earned it! -- Rudy Marchesi