HARVESTING THE FUTURE

After a year of hard work and diligently caring for the vines, the grapes can finally be picked and begin their metamorphosis into the wines we know and love so well. Harvest season is considered by many to be the most challenging and critical stage in the wine’s timeline. The anticipation for the grapes to achieve the right level of acidity and sugar has been palpable here at Cline Cellars.

The first grapes brought in from the vineyards were Viognier and Palamino. Freshly handpicked, they were then released into the hopper where they began their de-stemming process. The air, once familiar with the smell of cows and land, is now inundated with crisp crushed fruit, as it flows through a twenty ton press.

Our red varietals, such as Zinfandels and Mourvèdres, have also been brought in from our Petaluma and Oakley vineyards. The grapes are remarkably different in size, texture, and taste. The highly coveted fruit used to make the Small Berry Mourvèdre is true to its name, with tiny orbs of powerful pulp. Big Break Zinfandel is also fully living up to its potential as its fruit was plump with flavors that popped in the mouth.

Thankfully, it doesn’t appear that the last season frost has affected the harvest in any detrimental way; the grapes are still being brought in by the truck load, quite literally in fact.

Now that the vines have been picked and gone through the de-stemming and crush, next up is the all important process that turns the juice to wine: fermentation. As you may know, the sugar from the grapes, when combined with the yeast brought in by the winemaker creates alcohol. Our powerful reds will need to be fermented in a vat that is constantly kept between 70 and 90 degrees and our rich whites will be kept around a cool 60 degrees.

While this is a highly delicate and time consuming process, soon the wine will be ready to be bottled, taken home, and enjoyed at the table. Judging by the varietals that have already graced our palates, it’s shaping up to be an exciting vintage.