Sonoma Coast received some early, significant rains in February – but the vines were still dormant so did not suffer much in terms of negative effects. We had a somewhat wet Spring, with some rain during flowering and cooler temperatures which enabled the grapes to begin slow maturation.
Wild fires in October and power cuts prior did create some anxiety in the winery. But the timing for us couldn’t have been better as the power cuts came as we were either turning off cooling to allow for fermentation to kick off or at the end of our Pinot fermentation when we didn’t need extensive cooling. Phew! It was hairy, however, to deal with mandatory evacuations and random power cuts. But this year, we were again lucky. I somehow wonder how long this luck will last and know that sadly, fires are the new normal for California.
I have heard that many grapes were riper at lower sugars, however I waited a little longer this year to harvest, as I have found that the Sangiacomo Pinot Noir grapes from Roberts Road tend to display more complexity of flavour and texture with longer hang time. I also like to co-ferment in tank so that I can have control over cooling.
We brought in 2 tons of Chardonnay, just over 3 tons of Pinot Noir and just under 3 tons of Napa Cabernet – and are off to another great start as we prepare to bottle 2018 Pinot Noir and Chardonnay just after the New Year.
Wines from our 2019 harvest
We picked and field sorted 2 tons of Chardonnay, then pressed whole cluster in Europress to tank to settle overnight and barreled down the next day. Native fermentation in barrel, we used 100% French oak, 20% new.
We inoculated w CH 16 for 100% malolactic fermentation. 16 months in barrel.
Harvested: 9/27/19
Bottled: 2/14/21
Produced: 141 cases
We picked and field sorted 3 tons of Pinot, then in the winery, sorted, destemmed and crushed before sending the grapes directly to a jacketed tank for a 5 day cold soak.
We let the must warm up to allow for a native fermentation which took 11 days, then we pressed to tank, settled overnight and barreled down next day. We inoculated with CH 16.
This wine spent 16 months in barrel, and we used 100% French oak, 33% new.
Harvested: 10/2/19
Bottled: 2/14/21
Produced: 122 cases
We picked and field sorted 3 tons of Cab and brought the grapes into the winery to sort again, crush and destem. Next we sent the grapes to tank for a 5 day cold soak.
We warmed up the tank and inoculated with Clos yeast. After about 13 days we pressed the must to tank to settle overnight.
We barreled down the next day to 100% French oak and 100% new oak. .
Harvested: 10/14/19
Bottled: 8/3/21
Produced: 109 cases