Paso Robles is Absurdly Beautiful Right Now

Last week, we got four more inches of rain over three days, bringing our January total to 8.66 inches and our winter total to 14 inches.  We're slightly ahead of where we'd expect to be at this time of year, and what's better, it's come in surges, with sunny interludes in between that allow the ground to dry out a bit and the cover crop to grow. The net result is a landscape that is as far away from summer's stark golden brown as it's possible to imagine:

I've been sharing these photos bit by bit over our Instagram, Facebook, and Twitter accounts, and they've been racking up some of the highest numbers of likes I can remember, so they seem to have touched a chord, particularly with the northeastern two-thirds of the country seeing polar weather right now.

I thought it would be nice to collect some of my favorites in one place. In no particular order, starting with a look down over the low-lying area we call Nipple Flat, showing both the undulating lines of the winter vineyard and the fog that's been settling in our valleys each night:

The moisture in the air that transforms the winter landscape can be hard to imagine if you've only visited in summer, but as I've written before, our winter climate is as much rain forest as our summer is desert:

The battle waged daily between the fog lifting off the saturated ground and the sun rising makes for a landscape that changes by the minute each morning:

That rising sun makes for some great drama in photographs, like this one of one of our 39 owl boxes, most occupied now with nesting barn owls:

By the time most of our visitors arrive, that fog has largely burned off, and the dramatic green of the grass and blue of the sky are the lasting impressions: 

We know that summer is the typical season when most guests visit Paso Robles Wine Country. But winter is my favorite season here. I hope that I've done it justice.

The Greening of the Vineyard

At this time of year, the landscape in Paso Robles changes fast. Within a few days of the season's first rain, you start to see hints of green under the dry grasses from the year before. The day after your first hard freeze, the grapevines lose most of their leaves as they pass into their winter dormancy. And suddenly, instead of the autumn landscape we had less than a month back, it's starting to look like winter:

The vineyard's annual change to winter colors doesn't always happen evenly. There are still vineyard blocks (mostly at the tops of our hills) that haven't seen a hard freeze, and which combine autumn foliage with a green undercoat:

For whatever reason, Syrah seems to hang onto its leaves (and their pretty fall colors) longer than any other grape. Witness this panoramic, with bare Mourvedre vines on the left of one of our vineyard roads and Syrah on the right:

The growth of the cover crop means that we've been able to reintroduce our animal herd into the vineyard. The areas they've grazed look brown, but remember that the manure they leave behind will just accelerate the growth of more cover crop later in the season. Our goal is to get the flock through every block twice between now and bud-break in April:

We are thrilled with the early rain we've seen so far this winter. We saw our first significant storm the week before Thanksgiving, in which we picked up a little less than an inch of rain. This was followed by a more significant storm the next week, which dropped 3.12 inches over two days. That wasn't all. The next week (which brings us to last week) saw another small storm drop a half-inch, and we have another storm forecast for this coming Monday. Overall, we're at 4.85" for the winter so far, and ahead of our long-term average. Even better, it has come with sunny breaks in between, which gives the cover crop a chance to get established and reduces the threat of erosion.

I'll leave you with one more photo, maybe my favorite that I took this morning. I love the feel and look of the air in a Paso Robles winter, with moisture differentiating receding mountains and softening the sun's intensity. If you haven't visited wine country in wintertime, you're missing out.

November: The Calm Before the Storms (Hopefully)

This November has been beautiful so far.  Days have remained warm and sunny, mostly in the upper 70s or lower 80s. Nights have been chilly, down into the upper 30s and lower 40s.  The vines have erupted into a riot of autumn foliage:

We're enjoying this weather in part because we know it could end at any time. Typically, we get our first real rain in the second half of November. That puts an end to the fall colors, and begins our transition into winter green. And we'd be thrilled whenever it starts to rain. But instead we're getting weather that feels more like October than November, except with longer, chillier nights. We're using the time in a couple of ways. First, we're carving furrows into the rows, breaking up the soil so that it's more able to accept that rain when it does arrive:

Second, we're seeding the vineyard with our custom cover crop blend, a mix of vetch, peas, beans, radish, cabbage, and rye. We'll be putting over 1000 pounds of seed out in the next week or two:

Third, we've been taking advantage of the warm afternoons to bring some barrels outside and encourage them to ferment a little faster. With the nights so cold, the cellar isn't getting above 60 degrees, so a little time in the sun can give the yeasts just enough of a nudge to get them finished: 

November also marks the flock's reintroduction into the vineyard. To better protect against mountain lions, we've added a pair of Spanish Mastiffs to the flock. They're only a year old and still growing, but they've already bonded with the sheep. You can see Bjorn, the smaller of the pair, in the foreground of this shot, looking proprietary:

The sheep have been enjoying the second-crop clusters that we left on the vines because they didn't achieve ripeness. For whatever reason, Tannat had more than its normal share this year. Although it looks perfectly ripe, even now, a month after we've finished harvesting the block, its sugars are still sitting around 15 brix. Plenty sweet enough to make good eating, but not to make great wine. So, it will make a snacking sheep happy instead:

The long-term forecast doesn't suggest any rain in the next ten days or so, although it seems like we might see our first frost of the year by this weekend or early next week. That it can frost at night and then climb into the upper 70s the following day is still amazing to me; the idea would be inconceivable in Vermont where I grew up. Still, if there is a time of year when the landscape looks like Vermont, it's now, when the fall vineyard colors are doing their best sugar maple impression. I'll be enjoying scenes like this last one, as long as they last.

Compost: Momma Nature’s Gift (A Step by Step Guide)

By Jordan Lonborg

Biodynamics has lots of facets, including applications of minerals, planting of flora, integration of fauna, and even reacting to celestial stimuli. But one of its most important components is one of the oldest, and one of the most practical for the home organic gardener. What is this magical tool? Compost, of course.

What, where, and how do you compost? I'm happy you asked. Essentially, when you compost, you are encouraging a natural process, and then using the beneficial byproduct of what in the wild would be a part of the yearly cycle of growth and decay that takes place in every stand of trees, every forest, and most of all, every jungle on the planet. Simply put, compost is the biodegradation, or breakdown, of plant material that falls to the ground in the form of leaves, fruit, branches etc. The second that material hits the ground, the breakdown begins. This food chain is often invisible, and frequently smelly, but without it, there is no life on this planet. Small insects and microorganisms begin to feed on the litter. As the litter is continuously broken down by various organisms -- insects that you can see with the naked eye, all the way to microscopic bacteria -- nutrient rich humus (not the cracker spread) is excreted. As the humus accumulates, beneficial bacteria and fungi begin to grow. These bacteria and fungi work in symbiosis with the root structures of living plants, allowing those plants to take in the nutrients that are contained in the humus.

A closeup of our compost, with Mycelium, a white vegetative part of a fungus crucial for our compost teas

In a farm setting, where we try to recreate this natural process, there are many ways and forms of composting. At Tablas Creek, we utilize the process commonly known as wind row composting (long rows that are typically 7-8 ft. wide and 5-6 feet tall). When starting the pile, there are a few crucial steps/measures that need to be taken to create a biologically active environment. First and foremost is the carbon (dry, woody material) to nitrogen (“green” material or plant material that still has moisture within it such as pressed grapes or the rachis/stems of the cluster’s that had recently gone through one of the first steps in the winemaking process known as de-stemming). Ideally, this ratio should be 3:1, carbon to nitrogen. Our carbon source comes from all of the prunings collected from across the ranch. We put these through a chipper and add walnut tree wood chips from piles we kept after clearing the old walnut trees from the part of the property known as “Jewel Ridge” (this will eventually be our next dry farmed planting).

Happy compost makes for a happy Viticulturist!

The carbon sources are collected and piled up throughout the winter months. During harvest is when the magic happens. As grapes are pressed and de-stemmed, we begin to incorporate the skins and rachis into the piles of woody material. The breakdown of the woody material and formation of humus begins at this point. When the green material starts to decompose, heat and moisture start to release, and microorganisms that feed on the woody material begin to feed and populate. At this point, it is crucial to monitor the temperature of the pile. The ideal internal temperature of a pile that is actively composting is 150-155 degrees Fahrenheit. When green material is incorporated into the pile in the beginning stages, decomposition of the green material can occur so quickly that temperatures within the pile can skyrocket. When a compost pile experiences prolonged temperatures of 170 degrees and above, anaerobic (oxygen deprived) conditions begin to form, which both suppresses the growth of of beneficial microorganism and allows other non-beneficial microorganisms to take their place. To prevent this from happening, we “turn” the pile.

Turning our compost pile has become what Neil Collins, Tablas Creek's most esteemed (OK, he's the only winemaker since inception), termed an “obsession” of mine. He is correct. Taking a 20” thermometer and inserting into a pile that is 8’ wide, 6’ tall, and 50 yards long, at this point in the year and reading temperatures that exceed 170-180 degrees absolutely blows my mind. Therefore, to encourage the beneficial microbiological activity within the pile, and with hopes of trying to get the temperature to stabilize at 150-155 degrees Fahrenheit, as the sun is coming up I hop in the loader, and begin to move the pile, scoop by scoop to an adjacent location. This process incorporates oxygen, decreases the temperature, and disrupts and any anaerobic activity that may be beginning to occur. It’s an amazing sensation when you start getting into the heart of this pile that is creating ridiculous amounts of heat, steam, and smells during cold mornings at sunrise. The aerobic, properly composting sections of the pile smell amazing. Like earthy, mulled cider to an extent. When you hit the anaerobic areas, they also smell amazing but would be considered more of a stench than anything. I’m still working on a descriptor, but think of a hot swamp. No bueno. During this point in the year/composting process, we turn the pile every 2-3 days. In time, the temperatures begin to stabilize and the constant need to turn the pile subsides. The microorganisms that have been digesting the woody material and in turn releasing the beginning stages of humus are in full effect. Beneficial fungi and bacteria begin to bloom at rapid rates. This is our happy place.  In nature, it can take many, many years for humus to even begin to form. A properly managed compost pile expedites that natural process. From last week:

Some steamy early morning compost action! As our piles grow our Viticulturist Jordan is turning them to ensure that they don’t build up too much in temperature as the microbial activity builds. The temperature on this pile reached 180 degrees this morning! pic.twitter.com/wjPInPhaAQ

— Tablas Creek (@TablasCreek) October 9, 2018

Traditionally, we’ve spread the compost created on the farm throughout the vineyard and followed up with an implement known as a disc which incorporates the compost into the soil profile. But that's not the only way we use the compost. We have expanded our compost tea program: a process in which you take compost, soak it in a tank of water that is heavily oxygenated, and encourage the beneficial microorganisms to move off of the compost into solution. Next we add nutrients to the tea, and the compost's beneficial microorganisms (now in suspension in the water) begin to feed on these nutrients and extrapolate at a rapid pace. This finished tea is like a probiotic shake for a grapevine, packed with beneficial organisms, and can be injected directly into the soil profile through your drip system or applied to the vine leaves throughout the vineyard. If applied through the drip system, whatever organic matter resides in your soil profile will break down faster while foliar applications have shown to combat powdery mildew and provide nutrients to grapevines.

Composting is a necessary process that takes place on most if not all organic and biodynamic farms across the world. Yes, we could purchase organic fertilizers, but why would we want to, when composting means we reuse the waste generated on our farm, we produce a product that can be used in many ways to increase the fertility of our soil and the health of our vines, and we do it all without having to bring anything in from the outside, with all the trucking and greenhouse gas impact that implies.

Harvest 2018 at the 80% line: It looks like we won't see November grapes, after all

As often happens in early October, the bigger picture of harvest comes into focus and you have a chance to check which of your early harvest assumptions are turning out to be true, and which false. This year, we're receiving validation of most of our important assumptions. Quality has been very high. Quantity has been solid: at long-term averages, or a little above. But timing? It appears that my prediction of a late harvest (one that lasts into November) is looking increasingly unlikely.  As we begin the week of October 15th, we're somewhere around 85% done. And while we still have enough Mourvedre, Counoise and Roussanne hanging that we will have fruit to pick during our upcoming Paso Robles Harvest Wine Weekend festivities (hooray!) I think the chances that we'll still have grapes on the vines a week later are dwindling rapidly.

This isn't a bad thing. We've had such good conditions ever since we began in earnest on September 10th that we haven't really had to push the harvest pause button.  In fact, until this past weekend, we hadn't had consecutive non-picking days since September 6th-9th, at which point we were only 8 tons in, or 1.6% of what we've harvested to date. Our week-by-week harvest log shows the relatively steady intensity of the last five weeks. We didn't maintain the pace of our busiest-ever harvest week (September 10-16, at nearly 133 tons) but we also haven't seen any real pauses, with each week since then falling between 59 and 104 tons:

The weather has provided ideal conditions for this sort of harvest, with plenty of cool to moderate, sunny days and a few modest, short-lived warm-ups embedded within. Looking at the weather since our mid-summer heat wave broke on August 20th shows that we've seen 38 cooler-than-normal days and just 18 whose highs topped out above our long-term averages:

That first warm-up between September 4th and 8th goosed the harvest into gear and produced our incredibly busy week, including most of our early-season grapes like Viognier, Syrah, and Vermentino. The second warm up (September 16-24) brought our mid-season grapes like Grenache, Marsanne, and Tannat into ripeness. Most of our late-season grapes like Counoise, Mourvedre, and Roussanne stayed out until it warmed up modestly last week, and some upper-80s weather that's forecast for later this week should give them the nudge they need to come into the cellar.

It's worth noting that for all that the graph above looks pretty spiky and dramatic, we've really had a very consistent season.  Only 2 days (both early in the harvest season) have topped 100, with just 5 more topping 95.  And only 3 days topped out in the 60s, with just 3 others topping out between 70 and 75.  That means that 43 of the last 56 days have seen  highs between 75 and 95, which are temperatures at which grapevines do a very good job of photosynthesis.

All the remaining vineyard blocks look ready, and in reality nothing is very far away.  If we were facing an early-season rainstorm, or a stretch that was forecast to get up into the 100s, we could pick everything and be happy with it.  But it's a luxury knowing that grapes like the Counoise pictured below can get another week or so of ripening in ideal conditions, and then be picked without stress:

In the cellar, the pause we've seen the past few days has allowed us to get ready for the final push. We've been pressing off one red lot after another, to free up fermentation tanks and allow the wines to finish their fermentations in barrel:

That brings us to another October ritual: cleaning barrels into which we'll put all this new wine to complete its fermentation. I love this shot I got this morning, of Cellar Master Brad Ely steam-cleaning barrels that will become homes for the newly-pressed red wines. Note his hat: last night got down to 41.9°F out here and there's a chance that some of the coldest pockets of Paso Robles might even see frost this week:

But a frost, even in the off chance that it happens isn't a big deal at this time of year.  We'd keep picking nonetheless.  And conditions are forecast to be just about ideal, so we're feeling good about things.  So, with 10 days or so of harvest to go, even if it's no longer a coin flip as to whether or not we'll be picking in November (as I thought it would be two weeks ago) we can still use that coin to predict whether or not we'll have enough lines on our harvest chalkboard to fit everything this year. Let's hope it comes down heads!

Harvest 2018 at its mid-point: moderate to good yields and outstanding quality under ideal weather conditions

After two intense weeks, the cellar is pretty much full and we're in a bit of a lull. The early grapes (think Viognier, Vermentino, Marsanne, Grenache Blanc, Syrah and Pinot Noir) are done or largely done, and while we've made a start with the mid-season grapes like Grenache and Tannat, there's still more out on the vines than there is in the cellar. Mourvedre, Roussanne, and Counoise are still a few weeks off. This ebb and flow is a good chance to let a few fermentations finish in what is a very full cellar: 

The weather has been absolutely ideal, a bit cooler than normal, but with a few short warm-ups mixed in to give the grapes periodic nudges toward ripeness. And even during those warm stretches, the nights have been quite chilly, leading to some remarkable diurnal temperature swings. From the Paso Robles Wine Country Alliance's weather stations this past Wednesday:

The 48.5° swing that we saw at Tablas Creek was one of the smaller ones in the area. The Templeton Gap's swing was 57.8°, while the Adelaida West station, just a few miles away from us, was 62.3°.  That's remarkable, even here in Paso Robles where massive diurnal swings are commonplace. But it meant that even when it was hot, it was only hot for a few hours, with the vast majority of the day in the 85°-95° range which is ideal for grapevine photosynthesis. 

With the first handful of varieties harvested, we have the first chance to wrap our heads around yields.  It looks like yields are down from 2017, but still above the levels we saw during our drought. The varieties we've finished harvesting are down a total of 12.8%. Given that 2017 was up 21.8% over 2016's more or less average yields, we still seem like we're in good shape. The details on the grapes we've finished with:

Grape	2017 Yields (tons)	2018 Yields (tons)	% Change vs. 2017
Viognier	18.9	14.4	-23.8%
Marsanne	13.8	11.8	-14.5%
Grenache Blanc	46.4	33.7	-27.4%
Vermentino	22.2	21.7	-2.3%
Syrah	41.5	42.6	+2.7%
Pinot Noir	8.7	7.9	-9.2%
Total so Far	151.5	132.1	-12.8%

In terms of timing, as September moves into October, we're still about two weeks behind what we have grown used to in the 2012-2017 run, and haven't picked up any significant ground since the beginning of harvest. We picked Syrah this year between September 14th and 25th.  Last year, it came in between August 31st and September 20th. The 2018 Viognier came in between August 31st and September 20th. In 2017, its range was August 30th to September 4th. By the end of September last year, we'd picked 90% of our Grenache. This year, we're only 24 tons in, or about a third of what we expect to harvest.  I'd give us less than a 50/50 chance of being done by the end of October this year. That's not particularly scary; in the 2000's we harvested into November more than half the vintages. But it's been a while. 

The quality has been outstanding so far: terrific flavors and ideal numbers from fruit that has looked like it could have come of the table at our local farmers' market. And the fermentations have smelled wonderful. We've been wishing for scratch-and-sniff Internet, so we can share more than just how nice fermentations (like the Pinot Noir pictured below) look:

Looking forward, we expect to see a lot of Grenache and Tannat the next week or two, and we'll likely start cherry-picking Roussanne and Mourvedre, to get the ripest clusters into the cellar so they don't raisin while we wait for the majority of the fruit to reach maturity. Scenes like Saturday morning's, where Tannat bins spill from the crushpad onto our staff parking lot, will be commonplace:

There is a little uncertainty in next week's forecast; the interaction between a Pacific low pressure system and the remnants of Hurricane Rosa will likely cause some showers on Wednesday.  But with the forecast predicted to warm up and dry out after, that's not a big deal.  At worst, we may not pick for a couple of days.  But if you're in the desert Southwest, this is something to prepare for:

#HurricaneRosa: Maximum sustained winds 105 mph, moving north at 12 mph, located 840 miles south of #SanDiego. Rosa will weaken tonight-Tuesday, but it's remnant moisture will bring rainfall to #SoCal mountains and deserts late Sun-Mon night. #cawx pic.twitter.com/XDwbzGdjm5

— NWS San Diego (@NWSSanDiego) September 29, 2018

Meanwhile, we'll enjoy the beautiful fermentation aromas in the cellar, and the colors of the grapes on the vines. And hope that the second half of harvest continues under equally good conditions as we've seen for the first half.

El corazón y el alma del viñedo Tablas Creek, David Maduena

By Jordan Lonborg

mas·ter (noun). A skilled practitioner of a particular art or activity.

It is not everyday that you encounter a master of a craft. Some of us may only get the chance to meet a couple in our lifetime. Few of us get the chance to work alongside one. For those of you that have not had the chance, it does not take long to realize the size of the shadow this person casts. For those of you that have, you’ll feel the words that precede this sentence.

It has been a privilege and an honor to work alongside David Maduena for the last three harvests. Although soft spoken, his mere presence demands respect. For 26 years David has worked the land at Tablas Creek. He remembers every vintage since 1992 (the year he started at Tablas Creek Vineyard) so clearly, it is almost unsettling. Whether the year had excessive amounts of rain (we should be so lucky), frost, heat etc., David remembers. All of the mistakes I and others have made, David remembers. Tonnages harvested, powdery mildew outbreaks, acres of each block, the spacing of the rows in said blocks, rootstocks, clones, and on and on, David Maduena remembers.

David has literally touched every vine on the property many times over. I’ve had conversations with him about certain blocks, rows, and even individual vines on the property, and his ability to recount the history of those blocks, rows and vines is truly awe-inspiring. An example that Neil told me: one day, a few years ago, David walked into the lab and said "there's some mildew in the Grenache". Neil asked him where, and he walked out to the quad and brought in one Grenache cluster that showed a little mildew. We never found another mildewed cluster that year. He'd found the one mildewed cluster, in a vineyard of 150,000 vines.

As Tablas grew, David was the man on the ground. Every ditch that had been dug for irrigation, David was there. When plants were being propagated in the nursery, David was there. Planting the vines that now make up the oldest and best blocks at Tablas Creek Vineyard? That was David. Grafting, fertilizing, pruning, shoot thinning, weeding, he's done all of that. Hard work is and has always been a stalwart in David’s life. He thrives on tough jobs. His upbringing sheds light as to why his hands, heart, and soul make him the amazing human he is today.

David is the second oldest in a family of fifteen children. He grew up in the rural hills of Durango, Mexico. Agriculture was not a profession for him and his siblings, it was a way of life. He has told me a few stories of those days that left my jaw wide open. The responsibilities he had as a young 13 year old will truly humble you to the core. I look at my 13 year old self and am stupefied as to how a person that age could provide for their family like David had been doing for his. Being the uncle of of 12 (soon to be 14) nieces and nephews that are closing in on that age, I’m even more amazed. At 15, David left Durango to come to the United States, for the chance to provide a future for his younger siblings and parents. I ask you to think about your 15 year old self, being faced with that decision. Myself and most others would not even be able to comprehend that choice at 15. David was able to. He left his parents, his sisters, his brothers, his cousins, his hometown, everything he knew and held dearly to his heart, to go 1000 miles away to a country that did not speak his language and did not understand his culture. All this at the age of 15. Once here he restarted a life, earned his residency, was hired, promoted, and promoted again at Tablas Creek, built a career, and started a family. He is the proud father of 7 amazing children and the lucky husband of a beautiful wife named Maggie (she is amazing).

In a country that was founded on immigration, founded on the “American Dream”, I cannot tell you enough how honored I am to work with a human being who so embodies that dream. He is the Vineyard Manager and a critical part of the success of this great winery. The vineyard crew he manages, the cellar team, accounting, administration, and tasting room staff respect him in a way that is nearly impossible to describe. The man is truly a living legend. I hope that everyone that reads this blog has had the chance to meet/work alongside a human that is a pure example of why this country is as great as it is.

David, preparing our old Chardonnay block (now Mourvedre and Counoise) for planting

David in a candid shot from the early 2000s

Hats off to you David Maduena. Thank you for being the bada** that you are. We all have a lot to learn from you and yours. There are no words for the amount of respect you have earned and deserve from all of us on the property. Tu realmente eres una leyenda viviente!

David, overseeing the first pick of 2018: his 26th Tablas Creek harvest

Harvest 2018 Begins with a Whisper

A little more than a month ago, I predicted that the 2018 harvest would begin sometime in the first half of September.  I was almost right.  We actually got our first fruit -- a couple of tons of Viognier -- on August 31st.  About five tons of Viognier came in for our Patelin de Tablas Blanc on September 5th.  And then, this morning, we picked our first red grapes: 2.6 tons of Pinot Noir from my parents' vineyard:

How does this leisurely beginning to the 2018 harvest stack up against other recent years? Much slower. The first 11 days of the 2018 harvest saw 10.64 tons of fruit arrive in the cellar, which is just 16% of our average (67.34 tons in the first 11 days) this decade. The decade has included cool and hot vintages, early and late starts, and even in the years with the slowest starts we saw at least triple the amount of fruit arriving in the cellar during the first week and a half of harvest.  So, we really are seeing an outlier this year. The below chart will illustrate, and I've also tossed on the chart the date of our first Full Circle Pinot Noir harvest, for comparison:

Year	Tons, First 11 Days	Date of First Pinot Harvest
2018	10.64	September 10th
2017	156.06	August 29th
2016	83.41	August 23rd
2015	80.78	August 22nd
2014	40.48	August 28th
2013	81.67	August 23rd
2012	120.95	September 6th
2011	37.57	September 22nd
2010	32.03	September 28th

You can see, in addition to how unusual this slow start to harvest is, just how much later harvest has been this year than in other recent years. The first Pinot Noir pick is a good marker for us, because it always comes from the same small vineyard.  We're more than two weeks later than our 2013-2017 average, though not as far behind as what we saw the historically cool back-to-back 2010 and 2011 vintages.  

Although we've seen a brief warmup the last few days, it's been quite cool, overall, since mid-August, and we're forecast for more cool weather this and next week.  So, we may not see things catch up much.  That's not worrying, at least not yet.  Longer hang times are a good thing, as is the ability to pick at just the right moment, instead of being forced into a pick in the middle of a heat spike.  Of course, if we don't catch up at all, and finish harvest still two-plus weeks behind where we've been the last five years, there's a better-than-even chance we'll be harvesting in November. We wouldn't have thought that unusual a recently as a few years ago (between 2000 and 2011 harvest stretched into November six times) but it hasn't happened since 2011.  It does appear, as I wrote this summer, that we're looking at something of a throwback vintage. 

The slower start to harvest has meant that we've been able to get out and get good samples on most of our early blocks, and we like what we see.  Clusters are small but not tiny.  The vines appear healthy, recovered after the long mid-summer heat marathon.  Numbers are ideal for us at this stage.  And the fruit looks great.  A bin of Viognier looks fresh and clean:

The fruit in the press smells great, like peaches and flowers, and the rich, yeasty scents of fermentation are beginning to permeate the cellar:

And now that we finally have some red grapes in the cellar, we can really get things going.  Please join me in welcoming the 2018 harvest.

What a difference a few weeks makes: From hot to cool as we wait for a delayed harvest

If you didn't know how beautiful a fog bank can be, you haven't spent a summer in Paso Robles.  Yesterday, I returned to the vineyard after a weekend in San Francisco to find that I'd somehow brought back the weather with me.  The daytime high was just 77°F. The night before dropped down to 43°F. And there was a big, beautiful fog bank sitting over the Santa Lucia Mountains to our west:

Now this weather pattern isn't shocking for us, even in the middle of the summer. Although we get plenty of hot days, we normally see a pattern that builds in heat, tops out over 100°F for a few days, then breaks and we see cooler weather with days topping out in the upper 70s or lower 80s for a few days before it starts to build.

But it was shocking in that this summer, we hadn't seen the breaks hardly at all.  In fact, between July 5th and August 19th -- a stretch of six and a half weeks --  the lowest high temperature that we saw was 87°, and the lowest low temperature we saw was 53°. We had 22 days top 100°F. Our average high was 98.8° and our average low 57.6°. 

Happily, things have changed over the last ten days.  Every one of the days since August 20th would have been the lowest high and the lowest low in the previous 6-week stretch. We averaged a high of 83.3° and a low of 48.5°. And the long-term forecast calls for continued moderate weather.  The vineyard appears grateful for the respite; the vines look a lot less stressed to me than they did a couple of weeks back.

In some ways, this year reminds me of 2015, where we had alternating cold and hot months all the way from budbreak in April to the close of harvest in October.  Although the periods have lasted longer this year, we are seeing the same cold-hot-cold pattern.  I'm hoping that yields aren't as scarce as they were in 2015, when we were deep in the throes of our drought and also saw cold, windy weather during the May flowering period that reduced crop loads on our early grapes by as much as 70%, but it's certain that they'll be down from our 2017 levels.  How much is still to be determined.  But in character, the 2015s were outstanding, so if that's our baseline, I'm not unhappy.

Because we've largely avoided the temperatures where grapevines photosynthesize optimally (between 85°F and 95°F) we're still trending behind on our harvest. We're thinking it might begin slowly at the end of next week.  And we're OK with that.  In my trek around the vineyard, I tasted berries from Grenache, Grenache Blanc, Tannat, and Roussanne, and none of them were anywhere near ripe.  In fact, most were still only partway through veraison, a month after I wrote about it.  A few photos will demonstrate.  First, Tannat, where you can see the characteristic blue-black berries intermixed with pink and even green berries at the top of the cluster:

Next, Grenache Blanc. It's harder to see veraison in white grapes, but you can see some berries with a yellow tint, while others toward the center of the cluster are still more green:

And finally Roussanne, which is still resolutely green, not showing any of the characteristic russet coloring that gives the grape its name:

It's worth recapitulating how much later we are than other recent years. Four of the last five years, we'd already started picking off our estate as of August 28th, and the fifth (2017) we were just two days from beginning and had already received some Viognier for the Patelin Blanc.  This year? Not so much. We've gone from weather that was too cool to ripen grapes fast to weather that was too hot to gapes ripen fast right back to cool weather, with virtually no transition either time.  We're out sampling all our Patelin vineyards, but nothing is imminent. The cellar team has been scrubbing equipment from top to bottom, and everything is sparkling clean. We've installed some new mini-foudres for our white program. The table is set... we're just waiting for the guests to arrive.

Yes, July really was hot. But veraison still arrived late. What gives?

A month ago, I felt like I was tempting fate when I characterized the 2018 summer as "benign". Well, so much for benign. July was the hottest month we've ever seen here at Tablas Creek, with an average high temperature of 96.5 and an average overall temperature of 76.5.  Fourteen days topped 100, and only seven -- all toward the beginning of the month -- failed to get into the 90s. In terms of degree days, July saw us accumulate 844 degree days, fully 28% more than our average of 659. That's a big increase over what is already our hottest month:

Given the heat and the season, it really wasn't a surprise when I got an email from Neil on Monday with a photo of Syrah undergoing veraison. Veraison marks the point where a grape stops accumulating mass and starts accumulating sugar. More visibly, red grapes start their color change from green to purple, while white grapes take on more of a yellow tint. Both red and white grapes start to soften. [For more about what's happening chemically, check out this veraison post from the archives.] A few photos of Syrah clusters will give you a sense of what things look like now:

And:

It's worth remembering that most of the vineyard is still totally green.  Syrah is the first red grape to enter veraison, and I couldn't find even a hint of color on any of the others. And, that photo was from the top of our tallest hill, which is always more advanced than areas lower down both because they started earlier since their last frost was later, and because they're under more stress due to scarcity of water. But we know that once we see Syrah, the other grapes follow along in fairly short order.

One of veraison's principal values to a winery is as a marker: this landmark comes roughly six weeks before the onset of harvest, and gives us our best estimate for when harvest will begin.  But, of course, six weeks is a rough average, and can be influenced by the weather that we get in the interim, as well as by the amount of fruit the vines are carrying.  For example, in 2014 our earliest-ever veraison (noted on July 9th) was mitigated by a very cool August, and we started harvest 45 days later, on August 23rd. By contrast, 2016's first veraison was noted on July 13th, and combined with a very warm August to produce our earliest-ever beginning to harvest, just 36 days later. The last dozen years are compiled in the chart below, with each year linked to my blog post about that year's veraison:

Year	First Veraison Noted	Harvest 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 18	August 26	39
2016	July 13	August 18	36
2017	July 20	August 30	40
2018	July 29	?	?

Using the range of durations between first veraison and first harvest (36 to 49 days) we can have good confidence that we'll begin picking sometime between September 3rd and September 16th. I'm guessing we start toward the early end of that range, given the warmth of the summer so far and the relatively moderate crop levels we've been estimating.

Given the heat in July, it's worth addressing why the vineyard hasn't caught up more from the roughly two weeks late it was after flowering. I'd point the finger at two culprits. First, we did catch up a bit; I'd estimate that we're more like 10 days behind than the two weeks we were in early July.  And second, grapevines photosynthesize optimally at temperatures between 30 and 35 Celsius (86 and 95 Fahrenheit). Two-thirds of our days in July got above 95 degrees, which means that the grapevines actually slowed down photosynthesis in the heat of the day as they closed the pores on their leaves to reduce dehydration.

What's next for the vineyard? We'll watch the different grapes go through veraison. Syrah will be followed by Mourvedre, then Grenache soon, and finally Counoise. In the cellar, we'll be getting the last of the year's bottling done so there's space in barrels and tanks for the coming crush, and starting the process of pulling out and cleaning all the tanks, barrels, and equipment we'll be using once harvest begins. Everyone will be storing up on sleep.

And now we know -- roughly at least -- how much time we have  left before everything shifts into harvest mode. Stay tuned.