With our first fruit sampling officially done now, Boedecker Cellars Harvest '09 is "Officially" underway. Athena and I will be updating the blog, Facebook, and Twitter now until the last of the wine is in barrel sometime in November. I'm excited to get harvest going!
2009 is shaping up into a fantastic vintage. The cool nights are keeping acidity bright, and the warm days are pushing ripening along. The most exciting thing is the degree of phenolic ripeness in seeds, skins, and stems. This could be a very lush, round, velvety year for Oregon Pinot. I love this! Vintage variation is why I'm making wine in Oregon instead of someplace easier like CA.
OK, on to numbers and harvest date predictions
Hirschy Vinyard: Sampled Friday, 9/11
Vineyard looking very clean and beautiful
Block C (Dijon 114) 24.1 Brix
Ripe flavors, but a little diluted from the rains. Pretty back notes.
Block D (Dijon 667) 23.8 Brix
Black color! Dark blackberry, oolong tea, and notes. Almost there.
Block D (Dijon 777) 23.7 Brix
Pretty red-fruited notes, cherries, red currant, diluted from rains.
Stewart's Prediction: Picking all of it Tues 9/22 or Wed 9/23
Shea Vinyard: Sampled Tuesday, 9/16
A little bit of raisining due to splitting after the rains. We're picking ahead of next rains, but there's nothing to worry about.
Block 1 (Dijon 115) 23.2 Brix
Green notes on the nose, banana and strawberry in the mouth. Needs more time.
Block 30 (Dijon 777) 24.0, pH 3.24. I didn't sample this, but Drew (Shea's winemaker) was kind enough to share his numbers from the same block.
Stewart's Prediction: Picking Block 30 Wed 9/23 or Thurs 9/24, Block 11 Fri 9/25 or Sat 9/26
Here's a short clip from Shea yesterday:
2009 is shaping up into a fantastic vintage. The cool nights are keeping acidity bright, and the warm days are pushing ripening along. The most exciting thing is the degree of phenolic ripeness in seeds, skins, and stems. This could be a very lush, round, velvety year for Oregon Pinot. I love this! Vintage variation is why I'm making wine in Oregon instead of someplace easier like CA.
OK, on to numbers and harvest date predictions
Hirschy Vinyard: Sampled Friday, 9/11
Vineyard looking very clean and beautiful
Block C (Dijon 114) 24.1 Brix
Ripe flavors, but a little diluted from the rains. Pretty back notes.
Block D (Dijon 667) 23.8 Brix
Black color! Dark blackberry, oolong tea, and notes. Almost there.
Block D (Dijon 777) 23.7 Brix
Pretty red-fruited notes, cherries, red currant, diluted from rains.
Stewart's Prediction: Picking all of it Tues 9/22 or Wed 9/23
Shea Vinyard: Sampled Tuesday, 9/16
A little bit of raisining due to splitting after the rains. We're picking ahead of next rains, but there's nothing to worry about.
Block 1 (Dijon 115) 23.2 Brix
Green notes on the nose, banana and strawberry in the mouth. Needs more time.
Block 30 (Dijon 777) 24.0, pH 3.24. I didn't sample this, but Drew (Shea's winemaker) was kind enough to share his numbers from the same block.
Stewart's Prediction: Picking Block 30 Wed 9/23 or Thurs 9/24, Block 11 Fri 9/25 or Sat 9/26
Here's a short clip from Shea yesterday:
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