Youngberg Hill

Many guests to our tasting room plead ignorance regarding their ability to describe what they are tasting and what they like in a wine. They are somewhat shy about expressing their opinion because they are afraid of saying the wrong thing.

I like to suggest to guests that they start out with the simple “yum” or “yuk” approach. The first and most important thing is whether you like it or not. If not, then your evaluation can simply stop there. If your initial reaction is “yum”, then you may also stop there.  And if you do want to describe what you believe it tastes like or why you like it, it is best to use your own words and descriptions. It is not necessary to use pontifications such as those used by wine critics.

Describing it in your own terms will help you better remember the wine and understand why you like one wine and not another.

Having said that, there is one good reason to have a better understanding of what characteristics you like in a wine and be able to express them. When in a restaurant or a wine retailer, you may be shopping for a wine or ordering from a list of wines you are unfamiliar with. In those situations, there will likely be someone to help you make a selection. But how can he help if he does not know what you like in a wine? That is where it is beneficial to be able to explain the characteristics you like, in your own words.  It will be easier for you to explain and easier to be understood.  And if you’re in a restaurant and are not sure what you like, be adventurous!

It’s beginning to look a lot like harvest, everywhere you go.

The air is crisper. The leaves in the trees are turning color. The grapes have changed color. Now it’s a waiting game, and fervent hoping that the good weather continues. We have had great weather for the most part this year with the timing of bud break, bloom and veraison, and heat units are tracking very similarly to 2008. The optimal weather in October was the pinnacle of a great 2008 harvest, and so far everything is in alignment to repeat that good fortune this year. The weather looks great for the rest of September – maybe a little warmer than normal, which will ripen the grapes a little faster – and we’re crossing our fingers for next month.

We will most likely harvest our young block of grapes from the Camelot block sometime in the first week of October. They are at about 20 brix (20% sugar) right now and typically increase by about 1.5 brix per week when the weather is good – sunny and dry. Our target is 23 brix. The pinot gris in the Aspen block will most likely be ready 10 days later, followed by the Natasha and Jordan blocks respectively.

Besides sugar content of the grapes, we are also looking at pH and total acidity to determine their readiness. We are also evaluating the maturity of the grapes; how liquid the pupl of the fruit is, how brown the seeds are, and how the flavors are coming in.

Stay tuned!

As farmers of wine grapes, like most other farmers, our main topic of discussion is, more often than not, the weather. Fortunately, the weather in the Willamette Valley this year has been more cooperative  than in most of the country. Coming from the Midwest, we know what hot, dry weather can do to crops, and we sympathize with our fellow farmers who are currently experiencing drought conditions there.

We are getting a little heat ourselves right now, and this summer was slated is to be about 5 degrees above normal.  This type of weather and humidity levels are conducive to  grape growing in the valley. It was an earlier, warmer spring and the weather during bud break, bloom, and fruit set was favorable.  Humidity has been low, so mildew pressure has been less problematic.

So, what does it mean for this year’s vintage?  It’s too early to determine.  There are still two and a half months of growing season AND weather that could either destroy the crop or make it the best vintage ever. Not to mention other natural influences like birds, that love to pick the grapes before we do!

The grapes will begin “veraison” in the next couple of weeks, which is the beginning of the ripening process when the grapes turn color. September is when we hope for sunny, mild weather to ripen the fruit.  Too much sunshine and heat will result in higher sugars, bigger fruit, and potential raisoning. Not enough of these, and we may have to intervene to get suitable fruit.

But Mother Nature is in charge now, and we are patient and watchful, and optimistic.