Tag-Archive for ◊ crush ◊

26 Oct 2008 2008 harvest is coming to a close

2008 will probably not be considered a great vintage due to the rough growing season especially in Northern California — frost at budbreak / fruitset, early hot weather, little rain and a cool growing season.  The quality of each AVA will vary greatly with the level of vinicultural practices used.  The main issue was frost-protection in part of the Russian River valley, Napa Valley and the Sonoma Valley; Santa Barbara was skipped from much frost damage.  If frost damage happens early enough in the season, the vines will lose initial shoots and flowers but the vine will push a second set of shoots and flowers.  The second set is behind the first set by 3 to 5 weeks depending on condition, yet fruit from both sets will start to change color at the same time.  If the vineyard manager did not drop the second clusters before veriasian, it will be impossible to differentiate the unripe clusters when harvesting the fruit.  The resulting mix of ripe and unripe fruit would produce a terrible wine! 

The frost and cool growing season resulting in much lower yields than in past years.  We lost part of our Bohemian Pinot Noir allocation due to early frost damage to the vineyard.  If the vineyard management was good, the fruit could be quite nice especially from the Santa Barbara County area.

The Crush phase of the 2008 harvest is coming to a close for Lionheart Wines with the last fermentations starting to kick off today.  The Crush season started early at the end of August with an early high-temperature spike that forced some growers to bring their fruit in earlier than expected due to sugar levels and raisining of the berries.  The Crush is ending at a more gentle pace that the start which is always appreciated considering the long hours in the winery up to this point. :)

Initial thoughts on our 2008 Wines:

  • 2008 White Hawk vineyard, Sangiovese, Santa Barbara County — this wine is going to be spectacular!  The fermentation was well-behaved and cool resulting in fantastic aromas and flavors.  At the pressing, the wine could be smelled all over the winery with many people commenting on what was the wine and how do I get some!
  • 2008 White Hawk vineyard, Syrah, Santa Barbara County — the wine has fantastic fruit flavors/aromas with the distinctive pomegranite and orange peel notes.  The syrah was co-fermented with Viognier and Marsanne with some very nice complexity and enhanced aromatics.  The wine is going to be blended with Syrah from Thompson vineyard resulting in a syrah made in the 2006 style — big fruit, some jamminess, good structure and begging you to have it with lamb!
  • 2008 Napa Valley, Cabernet Sauvignon — the first fermentation went well with the results not clear until pressing happens on Monday.  The second fermentation is kicking off today and should be basically done by next Sunday unless I decide to do extended maceration for mid-palate complexity.  The wines should be quite nice and done in the 2006 style when the final blend comes around.
  • 2008 The Angel’s Share, Saralee’s Vineyard, White Rhone blend — the Marsanne and Roussanne have just recently started to fermented coolly.  It will take several weeks for the fermentations to be completed but the racked juice tastes very good and already has great aromas.
  • 2008 Gap’s Crown, Pinot Noir, Sonoma Coast – the wine is currently going through malolactic fermentation.  The overall quality will not be clear until malolactic fermentation is complete but initial indications are that it will be a good blending component for our Sonoma Coast blend. The wine is a co-ferment of clones 115 and 828 fruit.
  • 2008 Bohemian, Pinot Noir, Russian River Valley/Sonoma Coast –  the wine is currently going through malolactic fermentation.  The overall quality will not be clear until malo. fermentation is complete.  The wine is a co-ferment of 115 and 667 clones; the aromas are very nice and similar to aromas/flavors in our 2007 Pinot Noir.  I will be blending in some 777 clone wine after malolactic fermentation completes.

Unfortunately, I was not able to secure some of the McGinley Roussanne for this year.  I will be taking immediate steps to remeady that situation for next harvest.