WINTER 2011/2012


BEHIND THE VINE


Behind The Vine with Viticulturist Sukhy Sran As I write, the sun is going down while I am getting ready to go to work. Because we prefer to pick our fruit at night, our vineyard harvest shift typically begins around 7 p.m. and ends around 4 or 5 a.m.


Night harvesting is not a terribly convenient approach from a lifestyle or logistical standpoint, but it is just another example of how we go the extra mile at Vina Robles. By delivering the grapes to the winery in the early morning, we ensure that they are never exposed to warm temperatures that can cause early oxidation and compromise quality. This year, our late nights are going to last well into November, as the harvest is two to three weeks behind what we consider a “normal” schedule here in Paso Robles. As of the third week of October, we have picked only about half of our fruit, with late ripeners


Huerhuero Vineyard


such as Cabernet Sauvignon still two to three weeks away from coming off the vines. The stage for this later-than-normal harvest was actually set many months ago after the year got off to a cool start, and as mild weather continued through summer. Bloom and veraison were both delayed, and we have been behind the proverbial eight ball ever since. We experienced a similarly late harvest last year, so you could say that we are starting to get used to it in the wake of several consecutive years of warmer weather and drought conditions.


Things will probably get hectic in the weeks ahead, as there’s only so much time left to bring in the second half of our 2011 crop. In other words, it is becoming what we call a “compressed” harvest, with many varietals being picked in rapid succession. As always, however, there is a silver lining. The overall grape crop is light this year, with smaller berries and clusters for pronounced flavor concentration. Also, if we can dodge bad weather through the end of the harvest season, the extra hang time should continue to produce fruit that is physiologically ripe and balanced in terms of sugar, acid, pH, and tannin. In other words, I think that the 2011 vintage will be worth the unusual wait.


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