Our first two picks were in 90+F temps. Despite early ripening in hot weather, we had good acid levels, only moderate Brix levels, and great flavors. Climate change seems to be giving us better, more uniform ripening; and since harvest is happening before the rains begin, winemakers have the opportunity to choose when to harvest based on fruit ripeness, not on rain/rot pressure.
This year's crop is also the largest we've had since buying the vineyard in 2006, due to: additional clusters left on vines to slow ripening during early and warmer ripening period, more berries per cluster resulting from excellent bloom, and larger berries.
