… and I will turn it into wine for all to enjoy. With all do respect to Walt Whitman, my ending to his quote is a bit more apropos for our harvest update.
On August 27th we picked the first of our two blocks of Pinot Noir. Clone 115 from Fedrick Vineyard weighed in at a Toyota Prius (1.5 tons) with a height of 23.2 Brix and a pleasant disposition of 3.71 pH and 5.0 TA. On September 17th, we harvested a Blue Whale calf's worth (3.1 tons) of our Pommard Clone of Pinot Noir. Not to be outdone by its Dijon sibling, it stood in at 25.2 Brix and exhibited a slightly more assertive attitude of 3.62 pH and 5.5 TA. You can geek out like me with the fermentation charts here.
These fine specimens carry more body, flavor and edge than last season. Two-A-Day workouts driven by the warm days and extra cool nights throughout the growing season produced high sugars while retaining appreciable natural acidity. I am really looking forward to seeing how these wines come along in the cellar. Another very fine vintage for Sonoma Coast Pinot Noir.
Reserve your 2014 Wine Shares now or forever hold your peas.
In other News …
Ever wonder why I choose Petaluma over Bordeaux? Me too. I’m hoping to find the answers (and undiscovered gems) in my friend and fellow Petaluman Frances Rivetti’s new book, Fog Valley Crush. Reserve your copy through her Kickstarter campaign here and like it on Facebook. Don’t let her British accent fool you. She knows this place like the back of her hand. I can’t wait for my copies (they make great holiday gifts).