More from 2011

With all of this negative press about the 2011 Harvest, the Livermore Valley has again reached the ripeness levels that the winemakers and growers set out for in the beginning of the year. Yields are certainly down for growers in LV, but quality, (at least as far as I can see) has been up there with some of the best vintages I have seen.

The varietals I was most concerned with (BDX varieties, especially Cab Sauv) have all reached not only the desired sugar levels, but the acid, pH and flavors are tremendous. Here is a recap of the Cabs we have brought in so far:

• Smith Ranch - 3.85 Tons Harvested on 10/31 - 24.8 Brix, 3.45 pH, .57 TA - Hard to believe the first lot of CS didn't come in until Halloween, but it was well worth the wait. The aromatics coming off of the ferments are intoxicating, not to mention tremendous color extraction. The ferment is winding down after a 3 day cold soak. Really looking forward to see how the wine turns out from this lot.

• Marina Ranch - 1.92 Tons Harvested on 11/3 - 25.3 Brix, 3.65 pH, 0.48 TA - Again, another first time Cab Ranch for NC. Last year we took Grenache from this Wente Farm, this year, Grenache, Syrah, and Cabernet. The Cab sits at the bottom entrance of the vineyard. I was on my way out to look at the Grenache the day before pick and stopped the car, hopped out and started tasting fruit. I made the call and was lucky enough to be able to scoop out two tons for my program. Aromatically, much brighter than the Smith, with a little more classic Livermore Valley cherry, raspberry tone to it. Again, 3 day cold soak prior to inoculating to maximize extraction.

• Clark Vineyard - 1.38 Tons Harvested on 11/3 - 26.2 Brix, 3.50 pH, 0.44 TA - Another first time vineyard at NC. I really wanted to experiment this year with different grow sites. Really happy we did, especially thrilled that these new comers are exhibiting the flavors and aromatics that we are looking for. This is a co-ferment of clones 337, 4 and 191 from Clark Vineyard on the east side of the LV. Tremendous aromatics. Dark juice overwhelms the cap during punch downs and the bins are blowing off classic Cabernet Aromatics.

• Wisner Vineyard - 3.95 Tons Harvested on 11/3 - 25.8 Brix, 3.67, 0.58 TA - Wisner is one of two vineyards that have remained constant in our program since we moved to Vasco and opened NC. Every vintage this vineyard delivers. This is currently fermenting in one of our two new tanks. Because I have total control of temperature and it is in an enclosed environment, I was really able to push the limits on the cold soak. Five days after stemming we inoculated. I have yet to see this color in juice before adding yeast. Hard to say exactly what the flavors and aromatics are shaping up to be, but everything is positive. I am looking to this lot to pull its weight. My goal with it is exactly what body builders are thinking when they work out. "Just think big!" I am looking for a massive Cab to set the tone for the rest of the program. We are certainly on the right track.

• Still hanging - Ghiellmetti Clone 6, Casa De Vinas Clone 337 - My final two lots of Cabernet are coming in today and tomorrow. Again, ripeness is at its optimal state with great flavors in the fruit from both vineyards.

One word can describe how I feel about CS from 2011 - Stoked! Two weeks ago when we were sitting here waiting I was not so optimistic. At this point I would rank 2011 BDX varietals vintage up there with 2009, although is tough to be certain until we see how the wines mature. Look for updates on this vintage in weeks to come.