Posted on August 24, 2016
Harvest Begins in Paso Robles Wine Country - Wine Business
Earlier Harvests Becoming the 'New Norm'
August 22, 2016 – Solterra Strategies, a boutique public relations firm representing wineries in Paso Robles and Walla Walla, is eager to provide an update from several of our winery clients as the 2016 harvest is getting underway.
Winemakers have begun picking grapes in Paso Robles, with many wineries slated to bring in their first grapes this week. Starting for some in mid-August, this is becoming the ‘new normal’ timing for harvest with a near similar start to last year, or just a week later. Provided the warm summer with optimal growing conditions, several winemakers started harvesting their white varieties last week; Grenache Blanc and Viognier were among the first. Overall, winemakers are optimistic about the yields, with no significant factors like freezes or prolonged heat spikes affecting the crop.
When did/will the 2016 harvest start for you? What varieties were (will be) first?
Jeremy Weintraub / Adelaida, Paso Robles:
We brought in Muscat, Viognier and some Grenache (for Rosé) on August 17. This week (August 22), we will be harvesting Gamay and Pinot Noir from the HMR Vineyard. And most likely Chardonnay and Syrah. For the blocks that are over one acre, we’ll pick what’s ready now, then go back later for additional picks. We’re basically a week later than last year, which is several weeks earlier than HISTORIC averages, but becoming part of the new normal.
Bob Tillman / Alta Colina, Paso Robles:
I’m anticipating our first pick will be early this week (August 22). Viognier will probably be first out of the gate, with Grenache Blanc challenging. Our white blocks are on a hot, south face and tend to stress resulting in early ripening, as the vines fret about shutting down due to lack of water.
Kevin Sass / Halter Ranch, Paso Robles:
Our harvest is expected to start in the first half of September, which puts this year earlier than the average. If the temperature continues as forecast and we see consistently warm days and cool nights, we will be looking at a compact harvest. The first varietals will most likely be Grenache, Syrah and Tempranillo.
Kevin Jussila / kukkula, Paso Robles:
Harvest started with Viognier last Friday – August 12. We then picked our first reds – Zinfandel and Syrah on August 18. These two will be pretty well off the vines in the next 7-10 days.
With this trend of early harvests, is this the new norm, and how does that play into winemaking choices?
Jeremy Weintraub / Adelaida, Paso Robles:
I think we’ve all learned over the last four years, this is the new normal. Anyone who’s been making wine for longer than that (four years) is having to reorient themselves to this timing. Being flexible with what Mother Nature gives you is the challenge, but also the thrilling part of winemaking. Making changes is part of the process, and our responses to what we’re given are what make this so exciting. We seek a harmonious relationship with nature, not an antagonistic one.
Bob Tillman / Alta Colina, Paso Robles:
It's all about the weather... and we all know that nobody fully understands Mother Nature. About the time we start talking about a new norm, along will come a cold, damp year with early and late freezes (like 2011.) As for winemaking choices, the picking call gets tougher with early harvests. As you wait for tannins/color to ripen, the sugar keeps climbing.
Kevin Sass / Halter Ranch, Paso Robles:
We prefer an early harvest over a late harvest because we can make the determination of when the fruit is ripe. With an early harvest you can often get too much sugar development without the development in the skins. If it is late then you are at the mercy of Mother Nature.
Kevin Jussila / kukkula, Paso Robles:
Seems like the norm to us. We’re actually about four to five days later than in both 2013 and 2014, which started for the reds around August 14 - 15. Remember, we’re dry farmers, and as such we tend to start and end about three to four weeks before irrigated vineyards. There does seem to be a fairly defined warming trend to our summers and that makes us become more vigilant about being on top of the vineyard early. Because we don’t add water during prolonged heat spells, we are always watching the canopy for signs of fatigue and tasting to make sure the acids don’t start to fall off too quickly.
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