From Veraison to Phenolic Ripeness – The Countdown to Harvest
Hi Friends,
As the sunny California days of summer continue, our vineyard is abuzz with the anticipation of harvest. Everything is progressing nicely in the vineyard, albeit a bit behind normal due to the cool spring.
The stage known as veraison has just arrived, marking a significant milestone in the grape maturation process. During this time, our clusters transition from a vibrant green to various shades of purple, or gold, depending on the grape variety. It's a breathtaking transformation that hints at the flavors and complexities that lie ahead.
Veraison is also the moment when sugars begin to accumulate in the grapes. This accumulation is a crucial component of ripening, influencing the final taste and alcohol content of the wine. The skins, seeds, and stems of the grapes also play their parts. While the skins soften and develop color, the seeds mature, and the stems lignify, adding structure to the grapes.
But there's another aspect of ripening that's just as important, called phenolic ripeness. Phenolic compounds found in the grapes, such as tannins and anthocyanins, contribute to a wine's color, flavor, and mouthfeel. Achieving phenolic ripeness is a delicate balance. The tannins should be mature enough to lend structure without being overly astringent, and the anthocyanins should develop fully for vibrant color and flavor.
Phenolic ripeness is achieved through careful monitoring and tasting of the grapes as we near harvest. Our world-class vineyard management team assesses not only the sugars and acidity level, but also the flavors and texture of the skins and seeds. When all these elements harmoniously align, we know the grapes are ready for harvest.
And then the fun of making the wine begins!
Cheers!
- Sarah & Skye