Monday, September 29, 2008

Vellum Cabernet grapes looking great!

Yesterday Karl and I met with Jerry and Marsha Linstad, owners and viticulturists of Linstad Vineyards. It had only been a few days since our last visit, but we walked the vines and took another sample to check for sugar, pH, and total acidity.

The grapes look stunning - lots of good development in the skins and seeds. The clusters are evenly ripening and the flavor of the juice is incredibly delicious and sweet.

This vineyard is located in a very slow-ripening part of Napa Valley. In many ways, the micro-climate is similar to vineyards in Bordeaux France. The fog layer typically lingers in this part of the valley, providing cooler temperatures and in our case, long maturation periods. All of this is VERY good for cultivating Cabernet Sauvignon of the highest quality.

The sugars are starting to creep up to the brix (sugar) level we desire, around 24.5 degrees brix. But with a cold front coming later this week, the three of us felt that the vines would gain even more development and concentration if we let the grapes hang a while longer.

Thanks again to Jerry and his family for their work this harvest. We are really looking forward to starting the crush.

But first we have the Petit Verdot coming in tomorrow morning. Wish us luck - and check back for tomorrow's blog with photos from the festivities.


Jeff Mathy

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