Harvest 2023!

Harvest 2023 began at dawn on September 17th with 9 pickers doing their best “Edward Scissorhands” impression, descending on the 12 rows of Pommard clone Pinot Noir that becomes our rosé and our block of 777 clone Pinot Noir. It was a beautiful bluebird day with a starting temperature of 50 degrees and a high of 75. Perfect! The 777 Pinot came in at 22.7 Brix with a titratable acidity of 6.0 g/L and a pH of 3.31. Ideal. We harvested 1.7 tons of Pinot Noir for rosé and 1.6 tons of Pinot Noir 777.

On September 21st we brought in the entire block of Pinot Gris (2.7 tons) and the rest of the Pommard clone Pinot Noir (2.2 tons) that will go into our Estate Pinot Noir (or perhaps another reserve). The Pinot Gris harvest analysis revealed 19.6 Brix, pH 3.46 and titratable acidity 6.4 g/L. The Pinot Noir Pommard took off fermenting before a sample was taken, so the analysis was of early must with an approximate ethanol level of 1.7% and Brix 17.5 (calculated to have been about 21.5 Brix before fermentation started) and pH 3.5 and TA 6.7 g/L.

The numbers and sensory evaluation of our Pinot Noir at harvest this vintage should result in a perfect expression of varietal character with an alcohol level around 13% and a nice balance of red and dark fruit flavors. We will also be ageing this vintage in about 30% new French Oak barrels for the first time (previously we have used only neutral oak barrels). I am very excited to see what these barrels do to our wines!

With a total of 8.2 tons of grapes, we will produce about 500 cases of wine for your drinking pleasure. This vintage has produced impeccable fruit and the future for premium hand-crafted wine looks quite promising!