This has been a weird harvest.  Bud break was 2-3 weeks late in the vineyards where we are getting our fruit.  But with the high heat over the summer, the grapes are maturing faster than typical.

We’ve already picked our Syrah and Merlot from Bacchus Vineyard and Syrah from Kiona Vineyard.

I landed in Portland yesterday.  Today, on my way to Walla Walla, I decided to stop at Bacchus, Dionysus, and DuBrul vineyards to taste our Riesling and Merlot.

The DuBrul Merlot is almost ready to be picked.  It has wonderful flavors.  I found it just a tad tart so we’ll let it hang for a few more days.  The numbers as of yesterday are as follows: 25.3 degree Brix, .66 Titratable Acidity and 3.22 pH.

The Bacchus Riesling is not ready yet.  I liked the flavors but both clones (Geisenheim 198 and Neustadt 90) are too tart right now.  The old vines Riesling from Dionysus is even farther behind.  I don’t think the Riesling will be ready for another 2-3 weeks.  I’ll go taste again next week.