Halfway Harvest Update 2.0

Where Are We?: Part 2 
This morning we picked the Lakota's View Sémillon at 3am, came in almost exactly at the same weight as our last 5 harvests at 1.46 tons of fruit. We’re sitting pickberry cabernet in somewhat of a hurry up and wait mode for the remaining Bordeaux varietals. We had back to back days of 100 degree temperatures last week and now we suddenly dropped into the 70’s for highs and upper 40’s for the lows, which looks like it will be the pattern for the foreseeable future. This isn’t a bad thing. This will allow the flavors to develop and deepen along with the acidities to really stretch out and add a fantastic brightness.   

In the Cellar 
Two components of our Sauvignon Blanc have been consolidated and have almost completed fermentation. We also picked a new block of Sonoma Mountain Sauvignon Blanc this year, which was grafted over from Petite Syrah a couple of years ago. For this one we decided to keep seperate, barrel ferment in neutral barrels and watch how it develops. Post final fermentation we’ll do some intensive tasting and blending trials and figure out what we will do with it. Maybe blend in with the other SB? Maybe blend a partial amount? Maybe keep all in neutral barrel? Who knows, we shall see. 

Helluva Vineyard Pinot Noir is smelling and tasting fantastic as well. Currently this is sitting and fermenting along in three separate stainless tanks. All three tanks are roughly moving along at the same pace and should be finished with fermentation in about a week or so. When that is finished we then start thinking about pressing, consolidating and then getting into barrel(s). But, let’s not get ahead of ourselves, we have to let the wine tell us when the timing is right. 

What about the fruit still hanging? 
Well, we sampled everything else which is still hanging yesterday. We pushed back the Merlot by another week, Cabernet Sauvignon seems to be catching up with the Merlot so hopefully we could pick along with the Merlot and both Cabernet Francs need some more time for sure. With these cooler temps, especially the night time, I wouldn’t be surprised if we see sugar readings actually go backwards. It may sound weird but not necessarily a bad thing. This could allow for even more flavor development and also allow those acids to firm up and really and an energetic structure. 

Our walk yesterday through the Pickberry Vineyard was pure magic, I can't believe we have a few cases of the 2016 Cabernet Sauvignon still available, man this wine is such a stunner. We have some legendary new restaurants placements in San Francisco such as La Folie, Boulevard and Farallon these days. It's placements on wine lists such as these that will help us grow and reach new Smith Story fans.  

So far for Harvest '19  we couldn't be happier with what we are seeing, smelling and tasting. We still have a lot of work to do and more tacos to be had...     

 - Eric "The Fun Parent" Story.  

PS: Fall Wine orders will begin shipping out next week, stay tuned for a tracking email soon. If you would like to add to your order now is the time, Will Kinney is the captain of our wineshipping along with Lord Sandwich supervising.  

 

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