The heat is on
“Be careful what you wish for!” That’s what Rob Mondavi told me at lunch yesterday. He was referring, of course, to the heat — the baking, relentless heat that’s caused records to topple from the North Bay to L.A., which recorded its hottest day ever: 113.
I’d been complaining about the cold since last winter. Cold, wet Spring, cold, foggy summer, the vines weeks and weeks behind schedule. Then California had a few days of heat a month ago, and a lot of stuff got baked. Then it got chilly again. Everybody was worrying, especially in the North Coast, because just around the corner are the winter rains.
And now this!
My colleague, Joe Roberts, at 1WineDude, reported today on the heat. I had the same instinct yesterday, when I asked my winemaker friends on Facebook to report in from their regions and let me know what’s happening. Judging from some of the replies, things are looking up:
Jason Haas, Tablas Creek, Paso Robles: Things are accelerating a little, but the vineyard still looks in good shape…high temperatures at Tablas of 105 (today), 104 (yesterday), 101 (Sunday) and 97 (Saturday) aren’t really that unusual for late September. It’s cooled off nicely, into the 50s, each night. I’m more worried for places/grapes that don’t usually get hot. San Luis Obispo hit 110 yesterday (!).
Jeremy Kreck, Mill Creek, Russian River Valley: Sugars are really starting to move after stalling out for a couple weeks. We’re bringing in Sauvignon Blanc, and I expect to roll right into the Gewurz, followed by the Chard. Flavors are really starting to develop as well.
Eric Keating, Keating Wines: I think this heat helped overall. Took a berry sample of my Beckstoffer Georges III Rutherford valley floor Cabernet, 22.9 with pH of 3.40. Tasting nice, acid still high at the moment. Still a bit behind. With 1-2 days more of this heat… …followed by dry, moderate weather for a couple of weeks, it could be a great vintage. My mountain fruit (Rockpile and also Mayacamas on the Sonoma side) is a little different. Those vineyards were waaay behind and absolutely needed this heat. The previous two vintages, my Napa Cab was the last to come in, and this year it could possibly be the first. Short answer, in my opinion, this heat not only helped but was necessary in most cases.
Dan Tudor, Tudor Wines: we’ll be picking soon. The heat hasn’t been too bad in the Santa Lucia Highlands.
Karl Wente, Wente Bros., Livermore Valley: Moving things along quite nicely. Not too hot and a welcomed change from generally cooler weather. Chard all ready or close and merlot right behind.
Laura Zahtila, Zahtila Vineyards, Napa Valley: From Calistoga – it got to 107 degrees here today. We’ve been hydrating the vineyard for the past couple of days. Also walked our growers vineyard in Dry Creek this morning. The heat wave a couple of weeks ago really burned up some crop. Wish we could have some low 90′s to finish this off. Still about a week to 10 days before harvesting zinfandel.
John M. Kelly, Westwood Wines, Sonoma County: Might get young-vine Pinot up to 23 Brix by Friday. Soil profile is dry – we’re irrigating. Will be interesting to see if our earlier predictions for high natural acids pan out for the reds.
Stacy Vogel, Napa Valley: The heat helped our chardonnay with a nice final jump in ripeness. Bringing in all CH from Stagecoach Vineyard today and tomorrow, with most of Carneros not far behind. Finally!
Darek Trowbridge, Old World Winery, Sonoma County: First time I’ve ever picked Pinot Noir this late and the flavors are extraordinary! Zin and Chardonnay we have to remove the sunburn…
Karen Steinwachs, Buttonwood, Santa Ynez Valley: Well…we needed a little heat, but this is ridiculous. Next time you come to Santa Ynez, Steve, don’t bring 108 degrees! SRH is picking now (mine is all in), but Chard still ripening. Sauv Blanc in Happy Cyn mostly picked – I’m starting my pick in the LOD on Thursday. Sugars rising, but acids also still high. Weird. I agree with Darek – berries all taste amazing!
Richard Davis, Londer, Halleck and Calstar: ask me again in a week, trying to get stuff to ride it out and picking where it won’t
Gary Agajanian, Agajanian Vineyards, Central Valley: Temperatures in the high 80′s to low 90′s are the best. The extremes are difficult to manage. Grapes in the cool regios either got burned because of excessive leaf pulling , or benefitted if the canopy was intact. The grapes in the hot regions, said “what the f___!, you call this hot? This is normal.”. So, instead of 3 weeks behind, we are only two weeks. Overall quality will be good and clean, but you must be on top of it to get the best quality.
Mike Brown, Cantara Cellars, Lodi: Harvest has been great in Lodi. The heat is speeding up a slightly late harvest, with moderate alcohol levels and great acid.
In non-Facebook conversations, vintners also weighed in to me:
Matthias Pippig, Grassini and Sanguis wineries, Santa Ynez Valley: The recent weather has everyone a little panicked now, but after touring all of my vineyards this morning, I have to say so far so good. The numbers haven’t jumped too dramatically but development has definitely been affected positively after the long cool (non-)summer.
Genevieve Janssens, Robert Mondavi Winery, Napa Valley: We have some baked fruit, 15-20% loss on Sauvignon Blanc. Pinot Noir is dehydrated a little, not too bad, finishing this week. Petit Verdot, 70-80% dehydration, lost it bigtime. Raisins. Cabernet Sauvignon is great, like nothing happened. Chardonnay is fine, too. Malbec dehydrated like the Petit Verdot. Merlot is okay, fine.