As I’m writing this, it’s dumping rain outside. But don’t worry, harvest is nearly over. We’re just waiting on the Carignane and old-vine Syrah from the Fenaughty Vineyard to ripen a bit more. At this point, we’ll need the ground to dry out too, since that water will likely be pulled into the grapes in the short term.
A Cooler Season, a Perfect Finish
Overall, it’s been a fantastic harvest. A cooler than usual summer pushed picking well into September, right as we transition to mild days and crisp nights. That’s a win for us…slower ripening makes it easier to time harvests at ideal ripeness without battling dehydrated, raisined fruit. There shouldn’t be any overly ripe flavors this year, just balance and brightness.
We’ve also officially bounced back from the nasty frost of 2022. That spring we lost entire vines, along with cordons (the “arms”) and spurs (the “fingers”) that bear fruiting shoots. It’s taken years to retrain those missing spaces, but the effort paid off: we’ll have plenty of Viognier and all your other favorites again this year. In fact, a few varieties came in so abundant that we had room to experiment.
Stem-Inclusion Mourvèdre Returns
We brought back a small-lot experiment we haven’t done in years, a 100% stem-inclusion fermentation of our estate Mourvèdre. Modern winemaking usually avoids stems, which can add greenness and harsh tannins. But Mourvèdre is an oddball. Its stems lignify and turn woody brown where most varieties stay green. In fact, we use those brown stems as a sign of ripeness.
Fermenting with stems adds a cedar-wood complexity we love, though it can also amplify tannins. To balance things out, we press early, capturing that spice and structure without going overboard. Expect a beautifully distinctive Mourvèdre from this experiment next year.
Roussanne, Two Ways: Orange and Sparkling
With a great crop of Roussanne this year, we turned to our social media followers for input: should we make a late-harvest dessert style or an “orange” wine (where white grapes are fermented like red wine, on their skins)? Both ideas got strong support, but orange wine won the day.
Skin fermentation transforms Roussanne, layering in tea-like tannins, savory texture, and exotic aromatics. Timing the press is key — too long on the skins and the tannins can dominate. We also let the grapes hang a bit longer on the vine to soften acidity, balancing the texture naturally.
This idea was inspired by our recent trip to Slovenia, where orange wines are thriving, especially those made from Rebula (Ribolla Gialla). We tasted many and came home eager to try our own twist.
We’re also playing with something brand-new, a sparkling Roussanne. We picked some grapes early when sugars were low and acidity was high and we plan to carbonate the finished wine for on-tap enjoyment at the winery. Think fizzy, lively, and perfect for blending with seasonal fruit syrups.
Viognier Late Harvest: Sweet Patience
Dessert-wine lovers, don’t worry, we didn’t forget you. A generous Viognier crop allowed us to craft a late-harvest style as well. It’s just beginning its slow, cool fermentation at 55°F. Eventually we’ll chill it down into the 30s to stop fermentation and preserve that luscious natural sweetness.
Looking Ahead
We’re thrilled about this vintage…full of balance, energy, and a few bold experiments. The first bottling should be the Viognier, coming this December. Stay tuned, we can’t wait to share the results with you.
Josh, co-winemaker
