Issue link: http://read.dmtmag.com/i/230154
HarvestReport2013 Harvest wrapped up around Halloween for Chateau Ste. Michelle. We heard some angst from some who regret picking too early." Milbrandt's Maloney agreed. "I noticed a big increase in flavors after the nights started getting cool, and the overall concentration on the flavors increased as well," he said. The cooler temperatures made for a measured and orderly harvest for most. "Unlike the last few vintages in which some varieties have 'piled up' on each other for harvest scheduling, 2013 was quite sequential," Johnson said. Busch added, "We never ran out of picking bins. We never ran out of fermenters. It was truly an eight-week harvest." Harvest ended anywhere from the beginning of the second week of October to early November, depending on site and variety. "We still tend to finish around Halloween almost every year, regardless of vintage heat," said Chateau Ste. Michelle head winemaker Bob Bertheau. "I think the reds care more about days of ripening for tannin development and less about degree-days." Overall, reports on the effects of the warm vintage varied, though gars most said sugars were up and nerally acids were generally down. "Acid levels were mixed," said David s Larsen of Soos Creek Wine Celes lars, who sources grapes from Red orse Mountain, Horse Heaven Hills mbia and the Columbia Valley. "Good s in the vineyards where we picked sual, earlier than usual, about normal er from the cooler sites, and lower than normal in warm sites where we did not pick early." ber While October was generally e dry, a wet late August and light emnant rains from a remnant typhoon at the end of September led to some issues in riesling. "We are being forced to test every load for two things – minimum Brix and rot," Maloney said. Overall, however, other issues were minimal in 2013. "Dry and hot is a good place to be when it comes to disease and pest pressure," said Juan Muñoz-Oca of Columbia Crest. In the end, most winemakers were pleased with the results. "For "After switching to crush equipment from Carlsen & Associates, we saw an increase in yields and simultaneously a drop in solid levels. Very happy with our choice." Tom Burns Boordy Vineyards Hydes, MD Carlsen & Associates 707-431-2000 www.carlsenassociates.com w w w. v w m m e d i a.com J a n - Feb 2014 | V INE YA RD & W INE RY M A N A G EM EN T 49