As harvest approaches, we need to accomplish a myriad of jobs in the vineyard to ensure quality, deal with impending problems, and achieve crop requirements. Below are a few examples of our current vineyard tasks:
Bird Control
Now that August has arrived, we are finally reaching the end of our powdery mildew preventative program. When véraison occurs, (the period when berries begin to color and soften), the clusters are no longer susceptible to infestation. With the building of sugars within the grape, comes bird pressure. We do several things to lesson that pressure:
1. We distribute a metallic tape, known as flash tape, throughout the vineyard. The breeze and the bright sun light, create a light show in the vineyard that is disturbing to birds.
2. Secondly we deploy Avalarms throughout the blocks that we traditionally have trouble in. These devices are solar or battery powered and give off amplified distress calls of the birds that habitually feed on the grapes.
3. We also deploy propane powered cannons in areas of highest pressure. These devices are mounted on a rotating platform and are propelled by the concussion of the device and fire bursts of up to three shots per set.
4. We also have some metallic magnetic birds, that we suspend above the canopy. The theory behind this measure is that the magnetic field given off by the birds promotes an uncomfortable feeling in the feeding animals causing them to move on to different venues.
5. One of the final measures to prevent hungry birds from pecking grapes is the use of netting. Bird netting is our maximum deterrent, and it is not deployed until we have observed a substantial amount of bird pecking. Over the years, we have discovered that certain locations and varietals are more susceptible to pecking, such as Zinfandel and Tempranillo. The Zinfandel block is located near cherry orchards and tends to attract lots of Magpies. Tempranillo is a thin-skinned, early ripening grape, and it attracts Robins, Magpies, and Starlings.
All of these measures should be in place before bird feeding begins near the end of August. Protecting the fruit from birds is critical for wine quality. Bird-pecked grapes and berries can harbor bacterial and fungal pathogens that alter the flavor of wine or juice.
Extenday®
Many of you are aware of our use of Extenday, a material that we use to amplify the intensity of sun light in the vineyard. It is a white tarp that is deployed on the floor of the vineyard, running between the rows of vines. This material is stored in the vineyard and is deployed at véraison. At the conclusion of harvest we role it up and attach it to the drip wire. The timing on the deployment is critical and needs to happen when véraison is occurring.
Crop Estimates
Another job that we take on at this time of year is crop estimates. When we start the season we have certain crop loads in mind for each variety. As the season unfolds, we may need to adjust the crop to a lower level of production. Because we fear over thinning, we usually approach the need incrementally. In the springtime, we use a process called Shoot Positioning to reduce the crop and better position the location of the fruit. Those targets may not have been attained. So now we go to the vineyard, count and weigh clusters, and really try to hone in to actual yields. Further crop reductions usually occur after véraison with the removal of whole clusters or portions of the cluster that may not ripen as early. Uniformity is always the key to the best wines. Crop reduction is a real science, and to elaborate beyond this point might be overkill.
Harvester Maintenance
One of our winter jobs is to go through all our harvest equipment and make repairs on wear items, so that during harvest the process goes as smoothly as possible. When spring arrives, some of that work might have gotten shoved to the back burner. So now is the time when we need to finish the process, as harvest is just around the corner.
I am sure I omitted a number of annual requirements, however we will discuss them later. Until then… cheers!
CELLAR TASKS
Harvest is anticipated to commence in mid to late September (a few weeks behind the average starting date). Nevertheless, there is plenty of prep work to do in the cellar. Below is a glimpse at our Winemaker’s Pre-Harvest Check List:
Today was the first day of reds for harvest 2009 here at Airfield Estates. With Dolcetto and Tempranillo paving the way. These two varietals are demonstrating amazing flavors and we have high high hopes for the wines that they will produce. Listen below as Marcus provides a recap of the day and stay tuned for more fruit hitting the crush pad!
After a long couple of weeks pulling many late nights, Airfield Estates is back and ready to share the latest harvest happenings. Despite this years harvest being a bit later than last, Washington Association of Wine Grape Growers expects a record yield. This forecast appears no different for Airfield Estates, as things have shifted into high gear.
With all of the whites in except Riesling and Marsanne, the focus has shifted to the reds. Merlot hit the cellar today, proving to be as consistent as ever. Merlot is a Bordeaux variety. It is one of the most heavily planted varieties in the state of WA. Airfield’s block, planted in 1996, consistently produces top quality fruit offering flavors of currant, blackberry, and plum, with notes of clove and peppercorn. Winemaker Marcus Miller believes this years crop may just be the best yet. Listen below as Marcus discusses today’s events
Though a late harvest can raise nerves as season’s changes become a greater risk factor, there is tremendous potential as well as the fruit obtains better acidity and bolder color. Stay tuned for more harvest news and updates as the early mornings and late nights continue on here at Airfield Estates.
Anticipating and preparing for Mother Nature led Winemaker Marcus Miller and Grape Grower Mike Miller to the decision of harvesting and crushing Roussanne and Semillon varieties at Airfield Estates on Oct. 2nd, 2008.
Roussanne is a Rhone style, late ripening variety which is often blended with Marsanne. The Roussanne variety can be temperamental at worst and outstanding at best. Great care and attention must be given to this variety both on the vine and during the Winemaking process. At its peak performance Roussanne adds aromatics, elegance and acidity with the potential to age and further develop in the bottle. This year Airfield Estates may blend the Roussanne harvest with Marsanne and Viognier.
Semillon is a thin-skinned grape often blended with Sauvignon Blanc. Both varieties originated in Bordeaux. Sauvignon acidity is often used to coax fuller flavors to life from the Semillon. Though often blended for added balance, this years Semillon juice is tasting so good it may just find itself bottled alone as a single varietal.
Listen below as Winemaker and Grape Grower elaborate on the day:
Stay tuned, we’ll keep you posted as the harvest continues to come off the vine. Next week may bring news of Pinot Gris, Merlot, and possibly Chardonnay.
To make high quality wine, the grapes must be picked at the optimum time. However, determining when to pick the grapes is not always an easy task. Common indicators of ripeness are the grapes’ sugar levels (measured in Brix) and acid levels (measured in pH and TA). Other vineyard indicators are flavor development, color, soft berries, brown seeds, and a clean pedicel.
The following video clip shows Airfield Estates winemaker, Marcus Miller, testing for sugar and acid levels:
Based on the results of these tests in conjuction with his anaylsis in the vineyard, Marcus plans to harvest Chardonnay, Dolcetto, and Semillon this week.
We harvested the Tempranillo grapes on Friday, September 26th. A vineyard crew of approximately thirty people handpicked them in the early hours of the morning.
The grapes were then transported to the winery and loaded onto a sorting table to remove leaves and any unripe bunches. Then the grapes were de-stemmed and placed into small stainless-steel open fermenters.
Primary fermentation was initiated the following day when the grape must was innoculated with a select strain of yeast (BM45). Fermentation will occur over the next 8 to 10 days. During this time, punch-downs will be performed at least 3 times a day. This process helps enrich the color, flavor, and astringency of the wine.
Tempranillo is a wine grape that we have only been growing for a few years, but we believe that it has a lot of potential in the Yakima Valley. Tempranillo grapes tend to do well in a high desert environment where grapes experience warm days and cool nights and receive little precipitation. It makes a rather full-bodied red, high in tannins with fruit-forward flavors of plum and cherry mixed with earthy undertones.
The Tempranillo grape variety originated in Spain, and to this day it is one of Spain’s most popular red varieties. The word Tempranillo stems from the Spanish word temprano, which means early. Tempranillo is an early ripening grape. It is always one of the first grapes we harvest.
Because Tempranillo ripens early and is full of flavor, it is also one of the birds’ favorite varieties to peck. To prevent bird damage, we keep our entire Tempranillo vineyard under netting.
Today marks the start of Airfield’s 2008 grape harvest! Harvest is a little late this year due to our long winter and cool spring. As long as we don’t encounter damaging frosts over the next two months, we are confident that this will be a excellent vintage. We are tasting wonderful fruit flavors in the vineyards.
The first grapes off the vine this year were our Gewurztraminer. We have been growing this variety for about 25 years, but always selling the grapes to other wineries. The 2008 vintage will be the first Gewurztraminer wine that we produce at Airfield Estates.
