When I set out to make the decision about when I thought the grapes would be ripe for picking, I had several things to consider; the color and taste of the grapes, the appearance of the stems, the amount of sugar in the grapes (called Brix), the condition of the vines and leaves, even the expected weather conditions.
A few weeks ago I headed to the vineyard to check on the ripeness of the Pinot Noir grapes. The grape clusters were tightly formed, as is typical for Pinot Noir, and the color was a deep, rich, purplish-blue. It didn't take long before I was compelled to pop a few grapes in my mouth which brought a smile to my face because they tasted fantastic! This is definitely one of my favorite things about this time of year.
I took a sample so that I could test the ripeness of the grapes and it was coming right along!
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| Random Grape Cluster Sample |
I also noticed that the seeds were still green which, if
picked prematurely, would impart a herbaceous smell and taste into the
wine. Not good! Once the grapes are fully ripe, the seeds will
turn brown and this wouldn't be the case.
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| Grape Skins and Seeds |
Determining when grapes are ripe and ready to be picked
varies amongst the type of grape, the vineyard's location and from
winemaker to winemaker...this determination is definitely in the eye of
the beholder. It is my intention to pick at the most perfect
opportunity for my Russian River Valley vineyard's Pinot Noir to allow
the wonderful flavors that I value in this fruit to carry over into the
wine. Stay tune to see that happen.
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| As I mentioned...taste matters a lot! |
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