We Help the Vineyard Don Its Autumn Coat

This is the time of year when things start to slow down enough that you take new stock of what's around you.  Harvest is mostly done (look for more on this later in the week).  The days are getting quite short, and the nights notably cooler.  The quality of the light changes with the lower sun angles, with richer yellows to the sunlight.  And the vineyard is responding, with the vine leaves losing chlorophyll and the yellows, oranges, and reds emerging for their brief autumn before everything fades to brown with the first frost.

A Mourvedre vine will give you an idea.  We're done with our harvesting here, although as you see there is the occasional second-crop cluster remaining.  These will provide treats for our animal herd as we get them back out in the vineyard.

Mourvedre colors_med

Though the bright green of summer fades in all cases, not every grape's foliage colors up so dramatically, as you can see from Roussanne, below, which turns more yellow than red.  Roussanne is the only grape for which we have any significant crop remaining on the vines:

Roussanne banner_mid

Even as we finish up this year's harvest, we're getting the vineyard ready for winter. This means seeding the cover crop that will hold the soil in place during our (hopefully) torrential el nino rains this winter, and putting out the compost that we've been making all year.  The compost spreader, poised and ready:

Compost Spreader_mid

It hasn't come close to freezing yet -- our lowest nighttime low this fall has been 42° -- but we typically get our first frost night sometime between late October and mid-November.  These frosts are a good thing for the vines, in that they force them into dormancy. Right now, relieved of their crop and with warm sun still available, many of our vines (like the Tannat vine below) have started growing new leaf growth at the end of this year's canes:

Tannat regrowth_med

In this climate, a grapevine's late-season growth serves no purpose, as the energy and carbohydrates needed to fuel the new growth will be lost at first frost and would be better stored in the root system for next spring.  So, bring on our chilly nights.

As for the weather outlook, we've had some cool, unsettled weather over the last few days, including 0.08" of rain on Thursday (we posted a video of one of these cloudbursts on our Facebook page) and daytime highs in the mid-70s.  It's supposed to warm up a bit over the next week, before a series of fronts start to weaken California's high pressure and are predicted to eventually open California to the westerly rain-bringing winds.  If all goes as planned, we'll welcome our first winter storms around Halloween.

I'll leave you with one final photo, which feels to me even more fall-like than the others.  I took it near our straw-bale barn, in the bowl at the center of our vineyard.  We have trained the Mourvedre vines there up high to allow cold air (that in the spring can bring damaging frosts) to more easily drain underneath them.  One second-crop cluster remained, among mostly-brown leaves and a nascent cover crop.  Soon enough, the whole vineyard will look like this:

Fall Mourvedre Cluster_med


We wind toward the close of a high quality but painfully low-yielding 2015 harvest

I snuck out yesterday morning to get some photos of the ever-diminishing portions of the vineyard that still have grapes on them. One block that I particularly wanted to see was Syrah, given that it was scheduled to be picked in the afternoon.  It was looking suitably autumnal:

Last Syrah pick

We're pretty much done with everything except Roussanne and Mourvedre, and even Mourvedre is more than two-thirds picked.  This week we'll be cleaning up the parcels we've harvested already, going through to get the bottoms of the hills, the cool pockets, and the slightly less ripe clusters we left behind on our main picks.  After that, we'll just be waiting on Roussanne, which is doing its normal late-season swoon, with leaves turning yellow and ripening slowing to a crawl.  It will get there, but it will take its time.  Overall, we're probably about 85% done.

It is clear to us now that our hopes for near-normal yields on our late grapes like Roussanne and Mourvedre will not come to pass.  They may be down a little less than the 50% reduction we saw in early grapes like Syrah, Vermentino, and Viognier, but they'll still be down something near 40%.  This will make the 2015 harvest our smallest ever in yield per acre, and our smallest estate harvest in tonnage since frost-diminished 2001, when we had 45 fewer acres in production.

I'll have more details in an upcoming harvest recap, but we're already conducting triage, doing our best to figure out what we're going to do to adjust to the tiny yields.  Grapes we're used to having comfortably enough of to include in a wine club shipment and still have a few hundred cases to sell after (think Vermentino) won't even make enough to get a bottle to each club member.  We'll be making a lot less Dianthus rosé (and by a lot less, I mean like 85% less) because (firstly) the red grapes don't need any further concentrating at 1.5 tons per acre, and (secondly) we felt that dedicating the 3800 gallons we'd need to make the same 1600 cases of Dianthus we did in the 2014 vintage would leave us unable to make many of our red wines.  As I said, triage.

Still, there are three saving graces at the moment.  First, we feel lucky to have gotten reasonable quantities of wine (down only slightly compared to normal) in both 2013 and 2014, and it's becoming increasingly clear to us that those two vintages are the best back-to-back vintages in terms of quality in our history.  Second, we have the Patelin de Tablas program, and we've been able to find some terrific additional sources for all three colors and keep our production more or less where we wanted it. Third, the quality of the 2015 vintage looks comparable to the last two years.  If there's not much of it, at least it will be stunning.

One last photo, of Mourvedre sheltering under its canopy.  Not long now, and photos like this one will be history, for another year.

Mourvedre on the vine


Harvesting under the stars

By: Lauren Phelps

I arrived at the vineyard today at 4:00 AM in the crisp morning air to photograph the "night harvest" of one of our last blocks of Mourvedre.  Our crew used only head-lamps and the lights from the tractors to harvest which was challenging to photograph and made for some very interesting and rewarding shots.  

Group Tractor Row

Row Pick

Toss_cube

I found our 17-person harvest crew deep in the vineyard at a newly planted block of head-trained, dry-farmed Mourvedre on the parcel we call Cross-hairs. This block was part of an experiment that we're excited about, using some very old-fashioned, deep-rooting rootstocks in high stress parts of the vineyard.

Head Trained Sunrise

This block of about 3 acres (there are also 3 acres of Grenache) was planted in 2013 and is now on its third harvest (in vineyard jargon, "third-leaf"), which is the first year you expect to pick any fruit, though only a small amount even in the best of situations, which 2015 has not been.  Given the drought and our low yields overall this harvest, we were pleased that the crew was able to pick about 3/4 of a ton. The quality looks excellent!

Leaf_cube

Just as the crew was finishing up the sun began to rise over the mountains.  What a treat!

Fruit In

This is our third year harvesting in the very early morning.  Night harvesting is great for the fruit; picking them at lower temperature protects them from oxidation and allows the fermentation to start more gradually and predictably.  It's also better for our harvest crew than picking in the heat of mid-day.

I absolutely love getting out into the vineyard for these photo excursions; I felt like a National Geographic photojournalist on-site documenting an ancient, rarely seen event.  And it's true, it is not very often that we get an in-depth look into the process of harvesting, especially in the dark.  I feel honored to witness and become a part the crew that is responsible for hand-harvesting the fruit that will soon become the next vintage of Tablas Creek wine.


The man behind the beard: Q&A with Winemaker, Neil Collins

Editor's Note: This interview begins a series that we hope will help readers get to know the key people at Tablas Creek a little better. We're starting, appropriately, with Winemaker Neil Collins, who has made every vintage of Tablas Creek except 1997, when he was working at Beaucastel. If you have questions for Neil, please leave them in the comments.

By: Lauren Phelps

Neil is the Executive Winemaker and Vineyard Manager at Tablas Creek Vineyard and a busy man. He also makes the wines for his own label Lone Madrone, which is run by his sister Jackie and his wife Marci, and a growing line of traditional styled hard apple ciders (Bristols Cider) which you can taste at his new cider bar in Atascadero.  Neil’s blend of respect for tradition and willingness to experiment is integral to the spirit of Tablas Creek. We were proud to learn that he was named 2013 San Luis Obispo County Winemaker of the Year in an award voted on by his peers. 

I recently sat down with Neil and asked him a few questions about his life, what brought him into the wine industry and his vision for the future of Tablas Creek.

Winemaker Neil Collins Summer 2012

Neil, can you talk a bit about where you were born and what brought you to the States?

I was born and raised in Bristol England, the south-west of England. At that point there weren’t any vineyards, not really anyone making wine, a lot of wine was being consumed but traditionally it was not a wine country, now there is a lot of good wine and cider. I came to the States just to visit my sister Jackie in Santa Barbara for a six-week vacation and I never really left.


Can you tell us about how you met your wife Marci?

So when I ran out of money on my vacation and had to get a job I started working in the kitchen at a restaurant my sister opened with some friends of hers, it was called the Paradise Café in Santa Barbara. Then six months after I started working there, Marci started working in the kitchen and that’s where we met, we met in Paradise.


What began your interest in working with wine and what were your first experiences?

I was working in restaurants and began getting intrigued by wine and its production. The original intent was just to do a year in the cellar; harvest to harvest, to learn so I could understand wine better for the restaurant business. After the year long stint, I just kept going.  I started with Wild Horse during the 1991 harvest because the building at Adelaida was still in construction, so even though I got my job offer from Adelaida, I worked one harvest with Ken Volk at Wild Horse. Then after harvest in January of 1992 I moved to Adelaida where I stayed until March of 1997 working along side John Munch.  Then I went back to England for 6-months, then to France to Beaucastel for a year and finally to Tablas Creek.


Which winemakers have inspired you the most?

Paul Draper (Ridge Vineyards) has done an incredible job sticking by a great style. He makes great wine, very traditionally and he has stuck by that, his winemaking is meticulous and thorough and they ave great character. Obvously Jacques Perrin who is an inspiration to all of us here, Claude from Beaucastel, and of course I have an immense amount of respect for Ken Volk and John Munch (Le Cuvier), Josh Jensen (Calera), Bob Lindquist (Qupe). Ken Volk was instrumental since my first harvest and he was a great person to learn from because he incredibly throughout and diligent and super meticulous so it was a great foundation because I learned everything the right way. And then Munch is completely the opposite and willing to try anything, experiment and push things to the edge; which the two of those combined is fantastic because you get the complete spectrum and I can take the best from both.

Which is your favorite wine region?

At the moment? It changes, as of today I would say I really like the wines of the Loire Valley, the whites from Alsace and I like Gigondas a lot.

Have you been more drawn recently to whites or reds?

It’s seasonal; there are so many factors like the environment and food. I do like whites, they’re very intriguing. They’re much more transparent, less to hide behind. When they’re beautiful, they’re beautiful. There’s an elegance and balance with whites that’s not easy to accomplish and when it is achieved… well, when it’s really good it’s really good.


What is the story behind Tablas Creek En Gobelet?

So, that started with a desire to plant head-trained vines because we were interested in getting the Grenache to perform a bit better and since most of the great Grenaches of the world that I’m familiar with are head-trained vines, it seemed like a good connection. And then, that paired with our desire at Tablas Creek to make wines that are very reflective of this estate, my opinion would be that dry-farmed, head-trained vines are the purest expression of the given piece of land. So with all of those things combined that would be where the first plantings of head-trained vines came from.  We actually started with Mourvedre, not Grenache, in 1999.  When that kind of worked, we planted Scruffy Hill and it has proved, at least so far for us, to be a great way to farm and has produced very interesting wines that are unique and different from the other wines that we make.


What is the vision for the recently acquired 160 acre parcel?

The vision for the new property is very much inspired by the success of Scruffy Hill and it’s very similar terroir-wise. It has everything you could want; it’s steep, it faces in every direction and thre’s a kind of knoll in the middle. It’ll be planted 5 to 10 acres a year, at this point, all in the head-trained, dry-farmed style. That’s what we’re planning to start in the spring of 2016 with Grenache, Mourvedre and a little Roussanne.


How has the drought affected the vineyard?

It’s a concern, if it doesn’t rain this year, we’re anticipating that it will, but if it doesn’t, we’ll assess whether or not we’re going to plant the new property. We were going to plant late this summer and we decided that it just doesn’t make sense to get vines started in these conditions. So we put it off until spring of next year. Hopefully we’ll see some rain. We don’t need a lot, but we need something. Planting a dry-farmed vineyard in the 4th or 5th year of a drought is daring business.


Does the possibility of El Nino erosion concern you?

We’ve ordered more cover crop seed than usual and we’re going to get it into the ground earlier than normal. We’re going to get the compost in earlier as well. We’re bringing in more straw than we normally do to put on the steeper roadways. None of this is going to hurt if it doesn’t pan out to be what everyone says it will be.

NeilMarci


2015 International Grenache Day - The Cellar Crew Harvests Grenache

By Lauren Phelps

Today is International Grenache Day and enthusiasts are connecting all over the world and coming together to celebrate this unique grape. (For a fun overview, check out the #GrenacheDay hashtag on Twitter.) We celebrated by harvesting a half-acre block of our vineyard that was originally planted by our VINsider Wine Club members back in 2003.  The hands-on seminar focused on planting and vineyard care and gave members an opportunity to make an impact on the vineyard and wine we’re working with today.

Early this morning, Viticulturist Levi Glenn and his trusty vineyard dog Mavis collected samples from the block we call Grenache Noir Wine Club Head Pruned -- GNWCHP for short -- to test whether the lot was ready to pick.

Mavis Samples

Mavis is convinced; let's see what Neil Collins, Vineyard Manager and Executive Winemaker has to say.

Neil Sample

Neil used a refractometer to asses the sugar levels on the Grenache sample and decided we could harvest this block of estate Grenache.

Group Pick

Our cellar crew enjoyed a welcomed break from processing fruit and got to feel the sun on their faces as they picked Grenache in the vineyard this morning.

Grenache

The fruit looked spectacular and although yields looked light on this block, quality is fantastic!

Grapes with Hammer

We picked .75 tons from the head-pruned, dry-farmed lot.

Chelsea forklift

What a way to celebrate #Harvest2015 and International #GrenacheDay!  Cheers!


Mid-September Harvest Update: Why harvest started earlier than we predicted... and why our frighteningly low early yields may soon improve

Harvest, pushed by the last week of hot weather, has started to move fast.  We've brought in nearly 80% of the grapes for our Patelin de Tablas wines, and nearly finished our early white grapes (Viognier, Vermentino, Marsanne) here off the estate.  Tuesday, we picked our first estate reds, with two lots of Syrah. The harvest board is growing:

Harvest board 9.11.15

You'll notice that most of the entries on the board are in purple chalk, indicating that they're from purchased fruit. This reflects that most of the vineyards that we buy from for the Patelin wines are ahead of our own estate.  It's also a reflection that the grapes on which we base our Patelin wines (Grenache/Viognier for the white, and Syrah/Grenache for the red) ripen at the earlier end of the spectrum, while our two most important grapes for our estate wines (Roussanne and Mourvedre) ripen late.

Why harvest began earlier than we'd predicted
In my veraison post and harvest preview,  I predicted an early September start to harvest based on our date of first veraison and the range of times in recent years between veraison and harvest.  (The exact range I'd predicted was between August 28th and September 7th.)  Instead, we began picking Viognier off our estate on August 26th. Why? First, August was the warmest on record in San Luis Obispo County. Second, our VIognier harvest was exceptionally light.  Off of 5.8 producing acres, we harvested just 5.5 tons, less than half of last year's pig-reduced crop.  The tiny yields weren't unexpected, but they are unprecedented, and it's unsurprising that the combination of low yields and hot weather resulted in our shortest-ever time between veraison and harvest.

Our only other estate grape to come in in August was Vermentino, which had its own yield issues.  We've only picked one block (our cross-hairs, or CH block) but that block, which produced nearly 10 tons last year, yielded just 3.71 tons this year.  If not for these two low-yield-accelerated blocks, my prediction for an early-September start to harvest would look better.

Ongoing concerns on yields
We've known since our first Patelin lots of Viognier arrived that the grape was going to be scant, due to the third year of drought and cool, wet weather when it was flowering. Vermentino, though, was a bit of a surprise, and when it came in so light, it started a mild panic in the cellar.  We do have two other (smaller) blocks of Vermentino still to be picked, but it's now an open question as to whether or not we'll have enough even to supply a wine club shipment for 2015.

And yet, some things look fine
There are a few elements that are allowing us a glimmer of hope despite the painfully low yields on the grapes we've mostly picked.  

First is that the cold, unsettled May that we believe impacted the yields of the early-flowering grapes does not appear to have had the same impact on the later grapes like Roussanne, Mourvedre, and Counoise.  These June-flowering grapes look, from our vineyard surveys and our cluster counts, to be more or less in line with last year's yields.

Second is that the head-trained, dry-farmed blocks look fine.  I was out on Scruffy Hill yesterday, which is all head-trained and dry-farmed, and the yields looked quite healthy, both in Grenache (below, left) and Mourvedre (below, right):

Scruffy Grenache

Scruffy Mourvedre

 

Third, quality looks super. It's easier to tell at this stage on the reds, where you can look at thickness of skins and depth of color, and the first estate reds we've gotten have been dark, chewy, and flavorful. The initial bins of Syrah off the estate, below, show it well:

Syrah in bin

Fourth, there are some Patelin vineyards whose yields have been fine, with excellent quality.  Take, for example, the Estrella Syrah that came in on 8/21 and 8/22.  We'd been hoping for 25 tons, to form the chunky, meaty core of the Patelin red. The vineyard was productive enough that they were able to get us 31 tons.  This has helped us mitigate the fact that many other vineyards are seeing lower (and often dramatically lower) yields.  This Syrah, in the press, looks and smells great:

Syrah in press

Looking forward
The next few weeks will give us a much clearer sense of what 2015 will look like on our own vineyard. We're picking Grenache today, and it looks like we'll have a steady stream of estate lots (Syrah, Grenache, Grenache Blanc, our first Roussanne, and maybe even a little Mourvedre) coming in shortly. Stay tuned.


Harvest 2015 update: just over 15% completed & yields are looking low

By: Lauren Phelps

In the cellar, things are in full-gear!

Sorting Tablas_Cube

According to veteran Assistant Winemaker Chelsea Franchi harvest is already over 15% completed.  As of August 29th, we have worked with 65.82 tons of fruit.

Upright with Syrah_cube

The 1700 gallon French oak upright fermenters are all full fermenting Syrah for the 2015 Patelin de Tablas!

Harvest Sign First Estate_cube

Our first estate grapes were harvested on August 26th when we brought in about 3 tons of Viognier.  According to Viticulturist Levi Glenn, the estate Viognier yields appear down at least 50% due to the drought however, both acids and PH look great.

Mavis_cube

Levi's dog Mavis, vineyard dog extraordinaire, conducts a rigorous "lab test" of a bin of Viognier.

Although estate Viognier yields look low, Levi explains that "it's really more of a mixed bag.  Mourvedre and Roussanne both look a bit higher than normal".  In general, we're thrilled with the quality of fruit and a bit concerned since yields remind us of frost reduced years in 2001, 2009 and 2011.  We're waiting until we've harvested more from the estate to draw any firm conclusions.


Harvest 2015 begins and sounds alarm bells about yields

Today we welcomed into the cellar the first fruit of 2015: eight bins of Viognier from Fralich Vineyard, for our Patelin de Tablas Blanc.  And with that, the 2015 harvest is underway:

IMG_0657

IMG_0659

IMG_0645

Things look like they're moving pretty fast now, particularly after this past weekend saw temperatures soar into the low 100's both days.  It's cooled down since, but we're sampling most of the vineyards that we're expecting Syrah and Viognier from for Patelin and Patelin Blanc, and doing a first systematic pass through the same varieties in our own vineyard.  We'll get a little more fruit in tomorrow, then take a break to bottle the 2013 Esprit de Tablas before getting back at it next week.

It is wonderful to have the smell of new fruit in the cellar, particularly Viognier, which is as aromatic when it's newly picked as it is in the glass: honey and peaches and spice. And the fruit looked good.  But we were expecting something more like 15 bins today than the 8 we received. 

We expected that crop levels would be light in this fourth year of drought, and we know that some of the earlier grapes (notably Syrah and Viognier) were flowering during our unusually cool, breezy May.  These aren't ideal flowering conditions, and we've seen evidence of shatter in our own vineyard and from our expeditions to the vineyards we source from for Patelin.  But we were all taken by surprise by just how light this first pick turned out to be.

It is something of a maxim in vineyard analysis that when you see evidence of yields being light, they end up even lighter than you were thinking, while when you see evidence of heavier yields it ends up being even heavier than you expect.  And we have been seeing other evidence that yields will be light, from observations of lower cluster counts and smaller clusters to relatively high sugars and relatively high acids in our samples.  Perhaps less intuitively, further evidence is provided by the fact that the vines look notably healthy, when with heavier yields you would expect to see more signs of stress. 

So, I've been steeling myself for this news.  And with the Patelin, we have options; we have handshake agreements with several local vineyards that if we realize that we're light during harvest, they'll find some fruit for us.  We may not be able to make up all the difference, but we can bridge the gap a bit.  Those phone calls started this morning.

The estate vineyard, however, doesn't offer this recourse.  If we end up light, we just make less wine.  It's likely only another week before we find out the extent to which that will be true.

First day of harvest 2015 sign edited


Veraison 2015 Suggests an Early September Start to Harvest

Although we've been distracted by the more unusual occurrence of last weekend's summer rainstorm, this week also has provided the annual milestone of veraison.  Veraison marks the point where the grapes stop accumulating mass and start accumulating sugar (and, more noticeably, change color from green to red). It is one of the landmarks of the season, not least because it marks a point roughly six-weeks before the onset of harvest. As usual, we saw veraison first in Syrah, closely followed by Grenache and Mourvedre.  A few of the more colored Syrah clusters are below (though it's worth noting that even in these, there are still as many green berries as red, and that most of the clusters in the vineyard are still totally green):

Veraison 2015 syrah

While we expect to start our red harvest with Syrah sometime in early September, Mourvedre is an outlier, with relatively early veraison but an unusually long time between veraison and harvest.  Although we're starting to see color in many of our Mourvedre blocks, we don't expect it to come in before October:

Veraison 2015 mourvedre 2

I had to go to the very top of our Grenache blocks to find any color, and even there it's still just beginning.  We expect this to start coming in sometime in mid- to late-September:

Veraison 2015 grenache

The transformation between hard, sour green berries and sweet, soft, red berries takes some time, and when it starts depends both on how early the vine sprouts and begins to grow (determined largely by the date of the last winter freeze) and on how fast it can photosynthesize (determined by the amount of heat and sun after budbreak).  Some years (last year, for example, which was warm and frost-free) it was easy to know that we'd see an early veraison; the question was just how early.  When you have a year, like this year, that is giving contrasting conditions (a budbreak two weeks earlier than normal, followed by a summer that has alternated hot and cold and is currently 5% behind normal in heat accumulation) it's less obvious, and we watch for veraison's signs more eagerly.  You can see from the chart below, from the Western Weather Group's Paso Robles Wine Country Alliance forecast, where 2015 sits in degree days compared to other recent vintages:

Growing Degree Days 2015 edited

The duration between veraison and harvest is not totally constant, and is determined by the weather that we get in the interim.  The chart below shows the two dates for our last eight harvests, with the year linked to my blog post about veraison that year:

YearFirst Veraison NotedHarvest Begins# of Days
2007 July 20 August 28 39
2008 July 23 September 3 42
2009 July 20 September 1 43
2010 July 30 September 16 49
2011 August 5 September 20 47
2012 July 25 September 5 42
2013 July 17 August 26 40
2014 July 9 August 23 45
2015 July 20 ? ?

July 20th forms the median of the data points above, and suggests a beginning of harvest also sometime near normal.  Based on the range of days that it's taken between first veraison and harvest (between 39 and 49 days) that suggests that harvest will begin sometime between August 28th and September 7th.  Given that our crop levels are relatively light this year, I'm betting that it will be toward the early end of that range.

It is noteworthy, I think, that we've recovered from a two-weeks-earlier-than-normal budbreak to a normal veraison.  That we've already achieved two extra weeks on the vine compared to an average year is a good thing, given that the longer that the grapes can stay in contact with the vines, the more opportunity they have to pull character and minerality out of the soil.

Now, we start waiting, but at least we know roughly how much time is on the timer.


Did 2.6" of rain in July really just happen?

Yesterday, we hosted a seminar on dry-farming.  In the rain.  In Paso Robles.  In July.

Levi lecturing

And it wasn't just a little rain, either.  As we were talking about how we've been working to plant increasing acres of vines without any irrigation infrastructure, and how we've been weaning even our established vines off of needing regular water, we were in the process of accumulating more rain -- seven times more rain -- than Paso Robles had received in any July day in its history.  In fact, we received four times more rain yesterday than Paso Robles has ever received in an entire month of July before.

Of course, July is the driest month of the year in Paso Robles, averaging less than 0.2" of rain for the month.  But residents of other parts of the country may not realize just how unusual summer rain is in the Central Coast of California.  Maybe a graph will help (from the useful site climate-data.org):

Climate-graph-paso

The unusual storm was caused by the remnants of Hurricane Dolores, which instead of remaining offshore or moving inland toward Phoenix (both more common paths for Pacific ex-hurricanes) wandered slowly and more or less directly north up California's coast, bringing unusually hot, moisture-laden air to parts of the state where humidity is almost totally foreign.  This moist, unstable air spurred a series of thunderstorms (themselves rare in this area) whose path took them directly over Paso Robles.  The town recorded 3.55", the highest total in the county and more than a quarter of the average annual rainfall the city can expect to receive.  It's also more than the town averages in any month during the year; for those of you who like me need a translation from the metric, 3.55" is more or less 90mm... about 10% more than Paso Robles receives on average in January, its wettest month.  We saw a little less rain out here than they did in town, but at 2.6" we still received more than we did all but two months (December and February) this past winter.

Given how much rain we received, and how fast it came down, you might wonder how the vineyard fared. It came through with flying colors. We rarely see much erosion here, due to the porosity of the clay-limestone bedrock, and we didn't see any in the vineyard. The little we saw was confined to a few vineyard tracks, where the occasional tractor traffic compresses the soils enough that water runs down rather than soaking in. From this afternoon:

Minor erosion

We don't anticipate any serious negative consequences from the rain. After a last round of showers and thunderstorms that are forecast to blow through this evening, it's supposed to dry out. It looks like we'll have a few sunny, breezy, relatively cool, low humidity days, and then it will warm up to normal for the season (highs in the 90s and lows in the 50s, with virtually no humidity).  This should serve to dry out the surface layer of the soil, and prevent too many weed seeds from germinating.  Plus, both the low humidity and the warm days will serve to prevent mildew from becoming a problem.

On the positive side, this is a time of year when the vines are nearly all under some stress.  A dose of rain now helps alleviate this stress, and gives the vines the energy to make their final push toward ripeness.  And the amount of rain that we received was enough to get through the topsoil and replenish the moisture in at least the upper layers of the calcareous bedrock, which will provide a reservoir for the vines over the next couple of months.  You can see how rich and soft the soils look after the rain, and also how void of erosion channels they are even near the bottom of a steep hillside:

Brown dirt

If the rain had come a month later, with some grapes nearly ripe, we would worry that the water might dilute the flavors and even cause grapes to swell and split.  But now, with veraison barely started, that's not a risk.

It's worth remembering that most other wine regions, including the Rhone, see summer rain.  The same chart as above, for Chateauneuf-du-Pape, shows that while rain is a bit less common in the summer than in other seasons, it's hardly rare:

Avg rainfall CdP

So, we'll enjoy the unusual moisture in the air, and feel thankful that we got it now and not during harvest.  If this is a precursor to what is sounding likely to be a strong el nino winter, so much the better.  I'll leave you with one final photo, taken in the middle of yesterday's rain, and looking more like an impressionist painting than a summer Paso Robles landscape:

Mist and rain