OK, I guess I didn't mean that literally, though that was the last two bins of our estate Mourvedre coming in from the vineyard under the setting sun and rising moon yesterday evening. But our last grapes are coming in today, both off our estate (where we're picking down in our nursery block and generally cleaning up "last pick" fruit from any sections that had anything left) and for our Patelin (where we have Mourvedre and Grenache from a handful of cool, late-ripening sites arriving throughout the day).
Over the last two weeks, the bigger picture of the 2011 harvest has come into focus. We're going to be light in quantity, probably in the neighborhood of 225 tons of estate fruit. Most varieties are down between 40% and 50% compared to last year, and between 20% and 30% compared to normal. Quality looks excellent, with dark colors in the reds and remarkable intensity with surprising freshness In both reds and whites.
This overall picture, of course, is both messier and more interesting when you look in more detail. Some varieties (most notably Viognier) are almost nonexistent in the cellar. Roussanne will actually have more tonnage this year than in 2010. Of our key reds, Mourvedre did best in terms of yields (down about 30%) while Syrah was hardest-hit (down about 55%). Still, things could have been much worse. 2010 was an unusually bountiful vintage, and yields down 45% are still going to be OK. We've spoken to some neighbors whose crops are down 75% or more. And what we're seeing looks great, with very thick skins and beautiful balance of sugars, flavors and acids. It's hard to show just how deep the colors are on the red wines, but this photo of Mourvedre in a bin gives you a sense. Mourvedre is normally a mid-color red grape, between the lighter pink-purple of Grenache and the deep blue-black of Syrah:
The last few weeks of harvest have been driven by the fear of two storm systems. The second is forecast to arrive tomorrow. The first dropped just over half an inch of rain on us between November 4th and 6th, and knowing it was coming meant that the end of October and the first few days of November were the time to push to get things in. With most other varieties already harvested, we focused on Mourvedre. During that time, we harvested six different Mourvedre blocks totaling about 30 tons, and also brought in 15 tons of Grenache, 5 tons of Roussanne, 3 tons of Counoise and our tiny harvest (.4 tons) of Petit Manseng.
The change in the weather included two frosty nights and two rainy days, but the frosts (for once) were more severe elsewhere in Paso Robles than they were out at Tablas Creek, and the rainfall totals were less than had been feared. While we were ready to sacrifice what hadn't yet been harvested, the ground sucked up the water and by Monday conditions were dry enough to resume. Since then we've brought in another 8 tons of Mourvedre, 6 tons of Grenache and 4 tons of Roussanne. Even more unexpected, we'll get what looks to be some great fruit, both Grenache and Mourvedre, to round out the Patelin red 2011. I'll have a complete harvest recap with final quantities next week.
In addition to the harvesting, with an already-full cellar and more fruit coming in, we've been working hard to get finished red fermentations out of the tanks they're in, into the press and eventually into barrels so we can reuse the tanks for new fermentations. That means lots of draining and shoveling. Cesar Perrin demonstrates technique on the left, below. On the right, Chelsea shows a messier -- but sometimes necessary -- method.
We're feeling fortunate to have received this mid-November reprieve. It looks like our weather is supposed to turn definitively toward winter at the end of this week. We're forecast for our first serious winter storm of the year, and expecting a couple of inches of rain and some decent winds on Friday. Neil, Levi and the vineyard team have been focusing on getting cover crops seeded, compost spread, and straw put down on erosion-prone hillsides. In this effort, the rain we got in early October is beneficial, as there is already cover crop growth. Things are starting to look quite green out there:
Overall, we feel fortunate to have gotten in what we did, and are genuinely excited about the quality of what we have in the cellar. Next week, we'll turn our focus back to the 2010 vintage and start the process of putting together our red blends from last year.
Meanwhile, we'll be trying to stay dry as we enjoy the last few days of autumn.