Wines I'm Making: Harvest 2014 (September 24, 2014)

We picked our grapes on the 24th of September this year, which is about a week to two weeks earlier than usual. The grapes were looking a little dehydrated and rain was threatening. While rain is good for the plants, a heavy rain on soft, ripe skins could have been disastrous and I was worried about mold. With the sugar levels close to optimal anyway, I decided to pick.

The Sangiovese must tested at 22.8 degrees Brix and a pH of 3.47, the Cabernet at 24.5 degrees Brix and a pH of 3.37, both close to ideal, although these are averages of all the grapes in the vineyard. I would like to have let the fruit hang a little longer, but I'm hoping the wine will be at least as good as it usually is--which is not bad at all.

I pressed the Sangiovese grapes on the following morning. I always make a rosé from the Sangiovese. The juice was about 18 hours on the skins, which has been normal. That amount of skin contact typically produces a wine of a pale salmon hue. The Cabernet is still cold soaking (or cool soaking anyway). I usually let the crushed grapes sit for about three days before inoculating with yeast. The Sangiovese fermentation is already underway. As usual, I have used the Epernay yeast for the rosé, the French Red yeast for the Cab. Soon the house will smell like a winery.

Wines I'm Making: 2014 Harvest Approaches (September 12, 2014)

I did a full sampling of the fruit in our little vineyard on the 12th, the first serious look I've taken at picking the grapes so far this year. The Cabernet vines showed 23.8 Brix at a pH of 3.30, which is fairly close to ideal, but I'm afraid some of the sugar level reflects dehydration rather than full ripeness of the fruit. September 12 is about a month earlier than the usual harvest date. I will continue to monitor the sugar levels. I usually like to pick at about 24-25 Brix with the pH no higher than about 3.5. One theory says that the pH level squared times Brix should ideally be at 260 for picking. My September 12 numbers yield 259--so technically ready, but I will wait at least another week, perhaps two, unless the sugar or pH levels seem to be rising precipitously.

The Sangiovese grapes look a little less ripe, showing 20.8 Brix and a pH of 3.44. I usually like to pick the grapes for the rosé we make from the Sangiovese at about 22 Brix with the pH as low as possible. So, as with the Cabernet, I'll be monitoring the grapes over the coming week or two to see how things are progressing.

Wines I'm Making: Grapes Coming Along Nicely (September 3, 2014)

We're probably still several weeks to harvest, but I tested a couple of berries on the vines today, just to see how things were progressing. A single Sangiovese berry measured 21 degrees Brix, a cabernet berry 20 degrees Brix. In a couple of weeks I'll start taking sample berries from clusters all around our little vineyard to get an idea of the average ripeness of the fruit, but above 20 degrees Brix at this date suggests harvest may be on the early side this year. I like to pick the Sangiovese (for making rosé) at about 23 Brix, the Cabernet at 24-25 Brix. Depending on the weather a one degree increase in sweetness can take a week or more. We may be picking toward the end of September rather than in the second week of October, which has been typical. 2014 will be our 11th vintage. Soon I'll bottle the 2013 Cabernet, which will give us ten years of winemaking in bottle. Time for a vertical tasting soon.