The last month has been dry (as expected) and generally quite pleasant–just a handful of hotter days that have portended the higher heat to come.  The vineyard has never looked better this far into the season for us, a sign that we might actually be learning something.  Particularly gratifying has been the general health of block 4 barbera, which mostly sits on a shallow quartz vein and has, in the past, produced little fruit for us.  We have successfully passed the most critical time for mildew prevention, so the main focus for the balance of the season will be watering appropriately and modulating fruit loads to targets.  The fruit is set in both vineyards, with the berries in a rapid growth phase, and shoot growth slowing.  Based on casual observation, it appears that fruitload in the barbera is naturally lower than last year, which will mean less fruit for us to drop manually.  But that’s okay, because some weeds in the rows have once evaded our modest prevention efforts and will give us something to do to fill our copious spare time in 90-degree plus mid-summer days.   We will also be devoting a little more time training vines in the port vineyard to make sure that is well-positioned to produce a first commercial crop next year.

The spring rains trickled in as long as they could, but it appears that we’re now firmly in the grip of the summer weather pattern:  unrelenting sunshine.  That said, temperatures have remained seasonable and generally quite pleasant, making it a wonderful time to be out in the vineyard (okay, there really aren’t any bad times…).  The shoots have grown at their usual incredible rate, and flowering has recently occurred in the barbera and is ongoing in the primitivo.  Interestingly, we lost a large number of barbera shoots to the last rain of the season that, in the absence of wind that day, weighed on the large but still delicate shoots, breaking them off.  But most plants have recovered by sprouting additional shoots.  Suckering and shoot thinning is ongoing in the primitivo vineyard, as are regular sprayings for powdery mildew prevention.  If there’s one thing we’ve learned, it’s that when the weather is perfect for us to be in the vineyard, it’s even better for powdery mildew.  So far, there have been no signs of this bane of grape growers.  We’ve just begun irrigating and hope that the water holds out after the relatively dry winter. 

This is probably the most beautiful time of the year in the vineyard, with swaths of short green grass between rows alternating with the brown of the soil between rows, and the sight of pale green grape shoots not yet out of control.  Budburst was evident in the primitivo vineyard within days of the barbera vineyard, although the average primitivo plant remains a couple weeks behind the growth of the barbera.  As usual, far more barbera shoots blasted forth than seemed possible given the number of buds left by winter pruning, and so a round of shoot thinning has already been done to improve air flow and constrain yield.  The barbera vineyard was additionally limed by hand just in time to get partially washed in by a series of modest but welcome spring rains, with a little more rain on the way.   The port vineyard and a portion of the primitivo vineyard was graded and leveled to improve tractor access and safety.    All in all, the season is off to a great start.

And so it begins:  the 2007 season is officially under way at Shaker Ridge, with budburst evident in the barbera vineyard on March 17, St. Patrick’s Day.  This represents a fairly average timing for our vineyard.  It has been an absolutely beautiful late winter, but we sure wish we would get a little more rain before spring sets in.  We’ve continued to manually move rocks–our winter crop–out of the vineyard, and are making steady progress hanging drip hose (ie, getting it off the ground) some 5 years after planting.  Better late than never….

A cold but historically dry January has given way to seasonably cool temperatures and much-needed winter rainfall in Februrary.  These conditions should conspire to keep the grape plants dormant for a few more weeks and allow us to perform much-needed maintenance operations in the vineyard.  Today we completed the critical winter pruning operation that is a key part of controlling yield, and weed control was completed last week.  We continue the never-ending process of rock picking along with grading and erosion control.

A very late budburst coupled with an early to normal harvest time made for a compact, busy growing season in 2006.  With the harvest of 4 tons of barbera last weekend, Shaker Ridge completed its first year of commercial scale production.  We continue work on a retaining wall to level some ground and increase tractor safety, and are preparing to replant our cover crop between rows for weed and erosion control.

We thank all of our clients for their patronage this year and look forward to seeing and tasting the wines that result.

A steady diet of hot days and cool nights, punctuated by a welcome respite yesterday and today, have led to rapid ripening across the vineyard.  The primitivo was essentially all picked over the last 8 days, and the barbera—whose acids are usually a little more stubborn on the descent—are rapidly approaching ripeness.  Some barbera remains available for sale on a provisional wait-list basis, and the harvest would be expected between September 16 and September 23.

Temperatures  in the vineyard remain seasonable, hopefully favoring gradual ripening as we approach harvest.  Fruit-dropping has been completed in the barbera vineyard, and bird-control, while never 100% effective, seems to be adequate at this point.  The chemistry readings from the primitivo vineyard show the expected pattern in ripening grapes and suggest that optimal harvest time is rapidly approaching.  We expect the primitivo grapes to be ideal for dry wines during the first two weeks of September.  Harvest time for the barbera is farther out, although the exact timing is less certain due to the less predictable drop in total acid in that varietal.  However, we think this will be late September to early October. 

The weather has settled into a wonderful summer pattern of warm days and cool nights, with no change in sight.  Fruit dropping has been completed in the primitivo vineyard, and the fruit still hanging appears to be of excellent quality.  Our focus in the primitivo vineyard has now shifted to bird control, as a small experimental block of tempranillo grapes (which, true to their name in Spanish, ripen early) was decimated by birds, and they began to take interest in the primitivo.  Multiple legal methods of bird control are being employed.  The first grape chemistry readings were taken from a sample of block 6 primitivo, and this suggests that we are on target for an early- to mid-September harvest of that varietal.  Fruit dropping in the later-ripening barbera vineyard is ongoing. 

As July comes to an end, the return of normal summer temperatures seems almost like autumn when contrasted to the blast furnace that was the prior two weeks…we remember again why we live here!  Veraison in the primitivo vineyard is now broadly underway, and as expected the barbera has started veraison in the last several days.   Fruit dropping to meet yield targets is now happening in earnest in the barbera vineyard, whereas the more severe winter pruning and the natural ability of primitivo to better self-regulate yield leaves us with with less work to do in that vineyard.  Further fine-tuning of the harvest windows may be possible by the next update.