Harvest came and went, fast and furious! Although crush is one of my favorite times of the year, it is always a great feeling to receive the last bunch of grapes through the door!

The Columbia Valley showed again its ability to craft world-class wines. 2014 was the warmest vintage on record with a lot of heat from bud break in April to bloom in June to v�raison in early August (picture above) and into harvest, which blessed us with one of the most outstanding Indian summers I've experienced.

In a nutshell... 

Wines created from warmer vintages like 2013 and 2014 need special attention in the vineyard. For instance, we optimize growth of the outside foliage to create a sprawling canopy in order to avoid a direct hit of the sun onto the clusters. The dimpled light coming into the uniform, uncongested fruit zone below will minimize sunburn and retain more of the acidity, brightness and color pigmentation.

The wines this year are already showing an unreal depth in color and many layers of complexity led by a huge mouthfeel of velvety tannins; big bold exuberant wines loaded with ripe flavors like black cherries and juicy plums. 

Growing seasons are distinctive each year to the next. The wines made "in the vineyard" will showcase each season's uniqueness.

Winemaking is tightly dependent on wine grape growing; hence the importance of a good understanding between the grower and the winemaker on which style of wine will be crafted. I do not necessarily like the term "wines are made in the vineyard" because a winemaker will bring his own touch using different yeast, barrels and other winemaking techniques which might shadow some of the terroir but the wine ultimately reflects the climate and viticulture practices.