2014 Winegrowing Conditions

Analyses of the climatic influences affecting current growing conditions such as Temperature, Solar Radiation, Wind and Humidity. Weather analyses are based on regional data obtained from the California Irrigation Management Information Systems (CIMIS) Stations and only characterize general growing conditions for the region.


According to NOAA,  2014 was the warmest year across the globe since records began in 1880. However, when it comes to winegrowing, all weather (and politics) is local.

Except for average temperatures at the beginning and end of the growing season (April, May and October), the heart of the 2014's growing season (June-September) was slightly cooler than historical and 2013 averages in the Sonoma Coast. The average of mean daily temperatures from May through September were 58˚F, 2.4˚F cooler than average and 4.3˚F cooler than 2013.

Even though we had a cooler than normal growing season, we still experienced significant Diurnal Variations that were 7.2˚F above historical averages and 7.9˚F above variations during 2013. This resulted in a higher retention of natural acidity than usual. Great conditions in California.

Diurnal variation relates to the daily temperature differences between the highs and the lows. Higher variations create conditions for high sugar production while preserving more natural acidity. 

Given the cooler mean daily temperatures throughout the growing season, it’s no surprise that growing degree days significantly lagged 2013 by 415.1 or 20.5%. However, GDDs in 2014, when compared to 2013, only slightly lagged historical averages by 132.8 or 7.6%.

Growing degree days measures heat accumulation and is used to predict rates of grape development. Measured from April through October, the Sonoma Coast's maritime climate averages 2,185 degree day units (GDUs).

Solar Radiation

In like a lion and out like a lamb aptly described solar radiation during the 2014 growing season. Following an average April, May and June exceeded averages by 55.5 Ly/Day or 9.1%. Before falling back to norms in September and October, however, July and August lagged averages by 52.6 Ly/Day or 8.9%. The ever crucial timing of weather notwithstanding, the net effect of the gains and losses in solar radiation during the growing season was not particularly noteworthy.


The wind conditions in 2014 continued a trend of diminished wind conditions that we've noted since 2011. Averaging 3.5 mph, wind conditions during the growing season were 8.3% lower than the 3.9 mph previous 10 year average and 4.7% calmer than the 3.7 mph average in 2013. If these wind-less conditions continue, we're going to have to drop the wind-gap moniker.


2014 was a particularly humid year when compared with historical conditions. The overall humidity levels were 2.1% higher than average and 3.7% higher than 2013. The average levels of humidity during the heart of the season (June-September) of 77.3% exceeded those of the previous 10 year and 2013 averages by 5.2% and 2.7%, respectively.

Higher humidity combined with lower wind, temperature and solar radiation during the growing season created high powdery mildew pressure that required diligent vineyard practices. 

2014 Winemaking Details

Below are the technical wine making details for our 2014 Sonoma Coast Pinot Noir. Our Pinot Noir is made from two lots of two different clones from two different vineyards of Pinot Noir in the Sonoma Coast AVA. Clone 115 is from the Sangiacomo Family's Fedrick Vineyard and the Pommard clone is from their Roberts Road Vineyard.



FedrickPinot Noir11527-Aug-141.5Stainless Tank

27-Aug-14SO230 (mg/L)
27-Aug-14Whole Cluster60 (lbs)
29-Sep-14Assmanhausen Yeast-
29-Aug-14Tartaric Acid2.8 (g/L)
30-Aug-14H2O6 gal
01-Sep-14Fermaid O0.5 (lbs/1000gal)
10-Sep-14ML Alpha-



RobertsPinot NoirPommard17-Sep-143.1Stainless Tank

17-Sep-14SO240 (mg/L)
17-Sep-14Whole Cluster102.5 (lbs)
19-Sep-14H2O15 gal
19-Sep-14Tartaric Acid2.4 (g/L)
19-Sep-14Go Ferm EVO
19-Sep-14Assmanhausen Yeast
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Glasshaus Winegrowing Analyses by Glasshaus Wine Company are licensed under a Creative Commons Attribution-ShareAlike 3.0 Unported License.