There was so much anticipation following what most felt was an absolutely textbook summer - weatherwise - in the Paso AVA. Last year, we picked our first cabernet sauvignon in mid-September. This year would be different. September came and went, and we were getting a bit restless. But with the combination of heavy precipitation earlier in the year, moderate heat throughout the summer, and no prolonged heat spikes to speak of, the grapes were taking their time to ripen.
|Checking the Sugar Levels at Still Waters Vineyard|
|Crushing grapes from Still Waters Vineyard|
|Pressing Cabernet Sauvignon to Barrel|
And then we waited...and waited...and waited for our west side cabernet to arrive. October came and went, yet the fruit seemed nowhere near ready for harvest. Add into the mix some rain and frost warnings, and we were beginning to think that our first foray into westside fruit would not be realized. It took until November 9 to have our final two tons in place. We were excited to process the Halter Ranch Vineyard fruit, which we hoped would bring the more bold tannin structure, roundness, and additional complexity we desire for our cabernet sauvignon program.
|Halter Ranch Vineyard Cabernet Sauvignon|
Stay tuned for an update on the juice, which is smelling, looking, and tasting beautifully thus far.
John and Lisa
Alma Sol Winery