As we heard a slight drizzle on the roof last night, we were thankful that harvest is almost over for us at Charles Vineyard. As it seems to happen when the season is very cold or very warm, everything came in all at once. We started with Sauvignon Blanc on August 15, and brought in the last of the Pinto Noir for ourselves this past week. All we have hanging on the vine is Semillon (which tends to handle a little water like a champion).
As I have addressed in my two previous posts, it was an unusual year where warm weather and a lack of fruit came together to create the earliest harvest in California to-date. Quality looks good, but there just isn't much of it.
This vintage was unique for us not only because of the early start (we moved bottling back a few weeks and still managed to bottle and pick in the same week), but also because it's the first vintage with baby Evan. I've had to take a little bit (or a lot) of a back seat for the long days, instead having my own long days with our six-month-old. In the best possible way, of course. His fascination with everything that goes on here (tractors, forklift, people, delicious grapes) imbues us with a new sense of wonder at the business we've chosen (it's sheer insanity for a small amount of the time). The middle-of-the-night wakings also add to the harvest fog we normally have, even though we realize that this time will pass very soon.
Our only disappointment with harvest comes with the lack of fruit. We purchased a new tank and chiller for the express purpose of making more Sauvignon Blanc from our estate. Unfortunately, this will have to wait for another vintage. Our Pinot Noirs will also be more limited than usual for vintage 2015.
Right now we have fermenting Pinot Noir in the back, getting several punchdowns (by hand of course!) per day. This will increase and then decrease again until it's time to press the new wine off the skins and put it into barrel. By October we will be done with this process and with the official crush season.