This year’s harvest came in early and fast, and now it’s nearly done. Since our last update, we harvested Sauvignon Blanc, Viognier, Pinot Noir, Syrah (for Rosé and red/Syrah), plus Riesling (headed into this year’s orange wine) and Grenache from our neighbors at Valentina Vineyard. We harvested most of those by August 15, which is when we started harvesting in ’25! It’s been a crazy year.
The only varietal remaining is Montepulciano — a new grape for us this year, sourced from Hawks Point Vineyards. It’s still a week or two out, so we’ll have one more pick before we officially call the ’26 harvest complete.
In the production facility, primary fermentation has wrapped up on nearly everything. The one exception is a natural co-ferment batch — Syrah with a few whole clusters of Viognier fermenting together, a technique that pulls a bit of the Viognier’s aromatics and texture into the red. It’s a small lot, but one we’re excited about.
Everything is progressing nicely. We’re very pleased with the color, aroma and flavors of this year’s wines – even at this early stage. It’s always surprising to us how wines from the same vines can change year-over-year.
Thanks to everyone — family, and friends (old and new!) — who helped make this compressed, fast-moving harvest come together. It’s been a lot of work but also a lot of fun.
The tasting room is open Fri-Sun, noon-5pm. Stop by and, if we’re not too busy, we’re always happy to give quick tours of the production facility so you can see — and maybe taste — some of the ’26 vintage.