|Pinot Noir grapes nearly ready to pick at Crowley Station Vineyard|
"I was out in the vines yesterday. Looks like things are getting close!"
"What? I haven't even begun sampling."
"Maybe you should. I'm going to start picking next week."
"No, I don't work with early ripening young vines like you do. I won't even begin to think about picking until the end of the month."
"I want fruit in before all the acidity ripens away."
"That's not a problem with my old vines. The flavors aren't there anyway. You can pick by the numbers. You need to wait for the flavors to develop."
Blah, blah, blah.
The upshot is - no one can agree what grape ripeness really is, much less when to best capture it with the all important decision - when to pick.
I was out in the vines the other day - incidentally, with a playwright friend who's latest script is set in the OR wine country - and found things progressing very fast toward harvest.
I'll just admit it. I'm an early picker. I want fruit that isn't too ripe, with good natural acidity and more focus in the final product than huge, explosive flavors that may impress up front but then fade, leaving you hanging.
|A big sky from the top of the hill at Crowley Station|
Normally we might harvest in the last week of September into mid-October. In 2011, we harvested in late October into early-November, ridiculously late compared to the norm. This year, we're looking at a harvest perhaps a week earlier than "normal."
How did things look the other day? Sugars in Pinot Noir grapes ranged from 18 to 21 brix, or percent sugar (essentially). pHs were in the 3.0 to 3.15 range. By the numbers, I'd love brix at 22 to 23, and pH in the 3.3 range, perhaps lower, perhaps a bit higher if necessary to wait for - yes - flavors.
Flavor is more complicated than it might seem. Winemakers always talk about flavors - wanting explosive flavors that they'll capture in their wines. Except I don't really want explosive anything in my wine. And we all know from cooking that if you're going to cook something first, then add it to something else to cook together, you probably don't fully cook the thing at the outset to account for the additional cooking it will see.
Translated to grapes and wine, I want grapes with flavors that are appropriate for wine, not fruit juice. Wine is the product of fermentation, an additional kind of cooking if you will, so I'm looking for flavors that will translate well through that entire process (I haven't even mentioned the curing process of aging wine in barrels). It seems though that many winemakers want flavors in their fruit that, once made into wine, seem to lack energy or complexity, more like a bucket of ribs (delicious as that can be) instead of the more subtle, perhaps more complex flavor of appropriately rare beef.
Ok, enough with the analogies. The other day, the grapes sure looked, tasted and even measured out in ways that suggest harvest is just about here. Once we're through this week of hot summer temps, we'll see a cool down and perhaps some rain showers. Then I think it will be time to pick.
We'll continue to measure sugar and acidity. We'll continue to taste. But like with cooking, sometimes you just know when it's time, when something is ready. My focus right now is on that moment, for each vineyard I work with. It's exciting to know it's getting closer, really close.