Red fall colors in the vineyard have been dramatic this year. The foliage of black fruited vines (the Cabernets, Merlot, and Petit Verdot) has turned a deep crimson. (White fruited vine leaves remain yellow.) Winegrowers in this region have never seen this before.
Read MoreToday we are picking Petit Manseng. This grape can withstand just about anything Mother Nature will throw at it. Most importantly it survived ten straight rainy days. This past week of sun has dried out the grapes and added some exotic flavors.
Read MoreLinden’s 2024 Harvest is nearly complete. Only Petit Manseng remains on the vines. Weather events and rain forecasts called for a final push this past weekend. Given the current string of damp, gloomy days it was a good call.
Read MoreYesterday we wrapped up a very active five-day harvest push. All our Merlot and Cabernet Franc were picked in advance of the soggy weather we are now experiencing. Cabernet Sauvignon is not yet ripe.
Read MoreWe have a very active 4 or 5 days ahead of us. Merlot is ripe, concentrated and flavorful. As with the white grapes, ripening happened faster than anticipated. Next week’s forecast does not look promising with showers possible every day starting Tuesday. This may force our hand to also pick some Cabernet Franc from our earlier ripening young vines.
Read MoreFinally it all feels right. One should always begin a harvest morning wearing a jacket or sweater. The Chardonnay grapes taste like there is a chill in the air: crisp, crunchy and vibrant. I’ll never really know if this perception is in our heads or on our palates, but spirits are lifted.
Read MoreHarvest this past week was very active. Sauvignon Blanc and Semillon are now starting fermentations. Chardonnay is underway and will be the main focus this coming week.
Read MoreThis is it. Harvest is in full swing. Sauvignon Blanc, Semillon, and some Chardonnay are ready. Ready is subjective. When to pick is never an easy decision, but it is the most important winemaking decision.
Read MoreVintage 2024 will commence on Friday, August 23 at Boisseau Vineyard. We’ll be picking Chardonnay and Viognier. This is our earliest start of harvest. Avenius and Hardscrabble Sauvignon Blanc will most likely follow next week.
Read MoreWe are not seeing much bird damage this year. There are those who have theories as to why (heat, drought, hurricane winds), but bottom line this is just one less thing to lose sleep over.
Read MoreVeraison (color change) of our Cabernet Sauvignon cluster is nearly complete. The waiting game starts. There is now very little that we can do in the vineyard to make improvements in wine quality. We turn our attention to preparation for harvest and crush.
Read MoreAs I write this, Debby is passing just to the west of Linden. We’ve had a lot of rain. Four+ inches is my guess at this point.
Read MoreOur Cabernet Sauvignon cluster went through the 50% veraison stage on Thursday, August 1.
Read MoreA few berries on our Cabernet Sauvignon cluster have turned color. This transition is called veraison. This year it is early. All indications point to an early harvest.
Read MoreOur Cabernet Sauvignon cluster is now in “lag phase”. When grape berries develop, there are three distinct physiological phases from bloom to harvest. In June and most of July, the berries enlarge quickly due to the cells dividing. They accumulate a lot of acid, but very little sugar (sour grapes). But about seven weeks after bloom the cells cease dividing and pause. This second stage is called lag phase.
Read MoreOur designated Cabernet Sauvignon cluster remains large, loose and full. This year Cabernet Sauvignon clusters are bigger than normal. The previous year’s weather in June determines this year’s cluster size and number of clusters per shoot.
Read MoreOur Cabernet Sauvignon cluster hasn’t changed much. This is very good news. The berries remain small.
Read MoreLast week we finished aerating the last block of our vineyard. Aeration refers to removing (by hand) any unwanted shoots, leaves, or side shoots (laterals) that block air flow and light from getting to the clusters. This is a very time consuming, meticulous task. It improves both fungus disease prevention and wine quality.
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