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Talley Vineyards

Winegrower's Blog

Nicole Bertotti Pope, 2010-2014
 

Grape Sampling

This week we started grape sampling our Pinot Noir blocks in West Rincon and Rosemary’s Vineyards.    Now that we are at nearly 90% veraison (almost all the pinot berries have changed color from green to purple), it’s time to start watching the sugar and acid levels to determine when each block is ready to be harvested.

Our harvest intern, Patrick, spends the early mornings walking the vineyard rows of 10 to 20 different blocks to sample a mix of grape clusters that accurately represent the maturity of each block.  Once the grapes arrive at the winery they go through a mini crusher and are strained into beakers to be tested in the lab.  We measure sugar levels in degrees Brix using a digital densitometer and we measure acidity with a pH meter. Check out our video with our Assistant Vineyard Manger, Travis Monk.

Rosemary’s Vineyard is the furthest along, with a few blocks at 22 Brix and a pH of 3.05, putting us just a couple weeks away from harvest.    Generally we pick our Pinot at around 25 Brix and a pH of 3.4, but our picking decisions are not made just by looking at the numbers.  Flavor maturity, tannin development and visual cues in the vineyard are all key factors in the decision-making before every pick.

Time Posted: Aug 10, 2012 at 10:00 AM
Nicole Bertotti Pope, 2010-2014
 

Anticipating Harvest

It feels like harvest is right around the corner.  Although it will be over a month until the first grapes are picked, you can’t help but feel the buzz and anticipation start to build at the winery.  After bottling the 2011 Bishop’s Peak Chardonnay and Pinot Noir last week, and now blending and aging the rest of the wines until next year, the work on the 2011 vintage is winding down and the preparations for the 2012 vintage have begun. 

New oak barrels have started arriving from our favorite French cooperages, and soon enough we will be dusting off the de-stemmers, presses, and picking bins that have been in hibernation since last fall.  The cleaning tasks are not glamorous and are never-ending, but there is nothing like having a sparkling crush pad and freshly power-washed barrel room to get you (or just me!) excited about bringing in those first grapes of the season.

I think most winemakers can agree that the weeks before harvest bring out all kinds of emotions, from hope to excitement to anxiety.   With how the 2012 growing season is going so far, it looks like there should be nothing but excitement for the grape quality this year.
 

Time Posted: Jul 13, 2012 at 9:34 AM
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