By all accounts, this year’s harvest has been as promising as it has been unusual. We asked for a few of our members’ thoughts regarding Harvest 2014, and they graciously replied between frenzied tasks on the job.
Matt Ortman, Winemaker and COO, Villa San-Juliette Vineyard & Winery
In short, I think this will be a really good year. Our Cabernet Sauvignon crop is smaller than average, and the flavors and color developed a lot quicker this year. The last heat wave was interesting – the fruit was starting to taste good at very low brix and the seeds were brown, indicating phenolic ripeness. I think this means the wines are going to age very well, with plenty of flavor and intensity. I project we’ll be picking our Cabernet Sauvignon in about 3-4 weeks, hopefully.
David Nichols, Owner and Winemaker, Opolo Vineyards
We’ve had some beautiful weather coming into harvest. So far, the flavor profiles and the brix and acid levels are in sync, making the decisions on when to harvest fairly easy.
After running about 2 weeks ahead of last year due to the late July heat spell, the recent two weeks of cooling has put us about on track to harvest slightly earlier than the 2013 vintage, which was also an early harvest. The Malbec is ready to come off next week with the Petit Verdot to follow right after.
We expect the Cabernet Sauvignon and Merlot from our Westside property to come off about the last week of September, a week earlier than last year. Yields have been running about 10% less than the 2013 vintage, and barring any extreme weather the vintage looks to be exceptional this year!
Steven Martell, Winemaker, Sextant Wines
From our estate vineyard over the last four years we have always picked our Merlot a week or two before the Cabernet Sauvignon. Being a fairly cool vintage, 2011 was the latest harvest over that period, with the fruit being picked in mid-October. 2014 looks to be very similar to 2013 as far as the ripening of Bordeaux varieties. We expect to harvest the Merlot within the next week with the Cabernet Sauvignon a week or two after that.
