The growing season in Mendocino County was quite an eventful one. A season that had most vintners scratching their heads and wondering what next. As Charlie said, "After 62 harvests this is definitely not your typical one."

 

With the least amount of rainfall and drought-like conditions, coupled with frost in April and lightening fires in June, we had it all. This region has not seen a frost this persistent in 30 years. We had 21 days of temperatures below 30 degrees. A temperature that could do significant damage to the delicate emerging buds.

 

In order to protect our precious crop, we frost protected by spraying overhead sprinklers from 1:00 am until daybreak, or until the temperatures raised above freezing. This depleted all our ponds and Charlie had to purchase water for the first time in 63 harvests. The frost seemed to put the vines behind by about a couple of weeks, but by May the vines seemed to be growing in earnest, showing the development of a healthy canopy.

 

From May to harvest in September, the growing season took on an air of normalcy. July was slightly cooler than normal, with August bringing its typical heat wave of 100+ degree days for two weeks. This got the growers geared up and the early ripening varieties of Pinot Blanc and  Muscat Canelli were picked in early September with Pinot Noir not far behind in mid to late September. Lower yields than normal were seen in Muscat Canelli, Pinot Blanc, Pinot Noir and Zinfandel with slightly lower than normal tonnage in all other varieties.

 

September seemed to cool off and slow the frantic pace of harvest down somewhat, allowing the winery to open up tanks for the next wave of grapes. This also allowed nice, even ripening and full flavor to develop on the vine. The smaller crop also added to the overall quality. Smaller berries on evenly ripened clusters are what winemakers expect to see in the vineyard and Charlie over-delivered on his promise of great quality.

 

The Pinot Noir and Cabernet Sauvignon and Chardonnay seemed to be the shining stars for the 2008 vintage, showing true varietal character and full bodied flavors. The Barra reds are in the process of finishing their secondary malo-lactic fermentation, while the new French Oak barrels anxiously await the arrival of the finished wine so the barrels can add their signature mark of vanilla, spice, mocha, caramel, and roasted nuts. The Barra Chardonnay was crushed on October 2^nd, pressed into barrels, and has just finished fermentation, showing exotic flavors of pear, green apple and citrus.

We will be sure to keep you updated on the release dates for the 2008 vintages!