Harvest 2010

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

After multiple visits to each of our vineyard sources throughout September and early October, we finally received word from Still Waters that the cabernet was nearing its time. We came, we saw, we tasted, and we called the pick for Monday, October 11. After a smooth handpick, we proceeded to process the first ton of 2010 vintage at our new facility, the historic Rotta Winery. Thanks to Amy Butler, our winemaker, Mike Giubbini, owner, Claudia Dunlap, cellar master, and the helpful crew at Rotta, we processed our first batch without a hitch.

Crushing grapes from Still Waters Vineyard

Shortly thereafter, the rest of the East side cabernet followed suit. We harvested about a ton of Cuevas Vineyard cabernet on Friday, October 15, after riding the harvesters late the night before. Everyone in the family helped with this harvest - mom, dad, and the two of us - though we were painfully slower than the rest of the crew. The following Tuesday, October 19, we processed cabernet from a new vineyard for Alma Sol, the well-known Steinbeck Family Vineyard. We added this vineyard to our portfolio to give some depth to our program with older vines and characteristically more earthy and unique flavors.

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

With Turkey Day nearing, we have yet to press the Halter cabernet, so it looks as though we'll be barreling in early December. Oh what a difference a year makes. Last year's harvest and barreling was done within the span of one month (and by Halloween); this year's harvest will span just about two months, due in large part to the addition of west side fruit.

Stay tuned for an update on the juice, which is smelling, looking, and tasting beautifully thus far.

Happy Thanksgiving!

John and Lisa
Alma Sol Winery