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Vintage

  • Our 91st Harvest: Vintage 2018

    October 29, 2018 13:39

    Our 91st Harvest: Vintage 2018

    We completed this year’s harvest on October 9th with a final load of estate Cabernet Sauvignon. Our vintage wrap up includes comments from winemaker Montse Reece and Vineyard Manager Lance Blakeley. Get the harvest scoop from the people who know.

    I will begin by saying there is one word that describes this harvest perfectly: abundance. This coming from an abundance of fruit and an abundance of good weather to bring in the fruit-yes a little rain fell in September and timing was good-we only had a few of red wine varietals on the vine including our Cabernet Sauvignon and Petite Sirah still hanging and these grapes are built for this type of challenge! We began with Sauvignon Blanc on August 30 and finished on October 9 with Cabernet Sauvignon. It was quick and chaotic at times and when it cooled down mid-September the weather extended hang time nicely.

    From Lance Blakeley comes his comments as the Vineyard Manager. In production all varietals were above average anywhere from 5% to 15% stemming from spring and summer growing conditions that led to a great crop set. Labor went fairly well as we teamed up with some other local growers to share some of their pickers. We machine harvested 15 acres and all went well in quality. The younger cabernet sauvignon blocks really stood out to me this year as did the merlot which got plenty of hang time and tasted outstanding. Our wine yields were good too as we had full bunches with very little, if any, shrivel or raisining.

    From Montse Reece her comments as Winemaker. This harvest we had more consistent weather without extreme heat spikes like last year. That reflects on the quality of Zinfandel which was exceptional and also the wine yields that were up by 20% over all varietals with respect to last year’s. We did see some challenges especially accommodating the bigger crop across the board but do note the Zinfandel came in at normal tonnage as we had less in 2017. This harvest all grapes, but in particular Zinfandel, were back to a normal cycle of ripening with mild to hot days and cool nights, that translated into a slowing ripening and a better retaining of the acids and phenols. This year I see impressive balanced wines with moderate alcohols and beautiful integrated acids.
    As with Zinfandel the good weather cycle this year elevated the acid, flavor and aromatic profile of the grapes. Cabernets had an extended hang time to reach their maturity and as a result we’ll see more concentrate flavors, colors and bright acidities. A vintage to look forward to.

    And with these comments we close the book on Vintage 2018. I, for one, am looking forward to tasting the first wines released from this harvest early next year.

  • Checked off the Bucket List: 90th Anniversary 2017 Harvest Completed

    September 28, 2017 07:07

    Harvest for us started on August 25 with Pinot Noir from one of our growers. Estate harvesting began on August 28 for our Sauvignon Blanc. The last grapes in were Cabernet Sauvignon from the Three Vineyards block on September 28. Just over 5 weeks and we crammed quite a few grapes into tanks during that time. I asked Montse Reece to sum up this year-her 11th harvest at Pedroncelli, in three words. "Heatwave, concentration, and good." She continued, “The rain during the growing season helped restore nutrients in the vines, so I am seeing intense colors and aromatics across all varieties. The heatwave on the Labor Day weekend only affected our zinfandels, lowering yields but concentrating the already high phenols (color+aromas). Overall a good harvest season.” We have seen many harvests here at Pedroncelli. Our goal is to showcase the best of the vintage. This year had its challenges and we met them as they came along. It’s what farmers do. Now onto the next stage of the wine's journey as they ferment and settle in the cellar. The vines will rest now and enter their dormant phase readying themselves for what the next growing season will bring. I'll celebrate with a splash of Mother Clone Zinfandel in my Dino!

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  • The Dating Game

    May 26, 2017 11:06

    The Dating Game

    The other day when taking guests on a tour of the cellar and other winery buildings we walked by a display of older vintages and labels from the 1960s through 1980s in our case goods warehouse. Since vintages are a part of my everyday life I tossed off a few points about the label changes over the years and the vintages themselves recalling if a particular vintage was considered ‘great’ or otherwise.

    I also pointed out the first year we vintage dated our wine which was 1965. Before this year we didn’t use vintages on our labels. The question came up ‘why is it important to feature the year on the label’? I pointed out it is tradition in the larger world of wine. We’ll often read about the great vintage years of (fill in the blank) or the bad years of… A few hundred years ago the first wines were vintage dated. Now we rely on this information to indicate a years' influence like the drought in 2015 or rain in 1989. Portugal declares 'vintage years' to signal exceptional quality. As a general rule, with a little digging on the internet, you can find out more about the growing and harvest conditions of each year which in turn will let you know what went on while the grapes were developing or being picked. 

    There are a couple of reasons why we didn’t date our wines before this point. One was we were making generic wines in gallons and half gallons and people were drinking these right away and not aging them. Going back even farther there wasn’t a need to vintage date as my grandfather literally bottled up the wine for them upon arrival-no vintage necessary as it was from the latest harvest and the label consisted of the name of the winery, the cellar number 113 and the town/state. We began dating our wines when the second generation, John and Jim, began the transition from jug wines to bottling our wines in cork finished bottles. It was with the idea that they would possibly be aged and, I suppose, it became more in vogue to put the vintage on the label making our wine more upscale as the U.S. market became educated about wine and labels. 

    A toast in my Dino with a splash of 1966 Cabernet Sauvignon-a very good year!