At the Walla Faces Estate Vineyard, we grow two of Walla Walla’s signature grape varieties: Syrah and Cabernet Sauvignon. These two grapes ripen at different rates, meaning we need to harvest on different dates. The Syrah grapes are always ready to pick before the Cabernet Sauvignon. The Cabernet grapes are usually 2-3 weeks behind the Syrah in terms of being ready to harvest.
As predicted, the warm summer weather bumped up the date of harvest significantly. Last year, we harvested our Syrah grapes on Halloween. As the Tasting Room staff handed out candy to swarms of Walla Walla youth, Rick, Debbie (owners) and our vineyard staff were hard at work harvesting the grapes! This year, we harvested the Syrah almost a month sooner: on October 5th.
As winemaking has progressed, it has become increasingly scientific. In centuries past, vineyard owners decided when to harvest based on taste alone. Now, most wineries use quantitative analysis to ensure that their grapes are top-notch at harvest. At Walla Faces, we do a bit of a hybrid. On Thursday, October 3rd, we brought our grapes to ETS Laboratories, an analytical lab that provides services to Walla Walla wineries. There, we measured the sugar, acidity, and pH. Our grapes tested at 26 Brix (26% sugar), suggesting that harvest should be imminent. These slightly higher sugar levels help us ensure that the flavors of our wine are fully developed before we start crush. However, we feel that you cannot harvest based on numbers alone. Our second step is to go through the vineyard and taste! We are immortalizing this flavor, so it has to be perfect. Rick and Victor de la Luz (Assistant Winemaker) tasted the grapes and found them excellent.
“We spent Friday rallying the troops!” Debbie, a Walla Faces owner, noted.
Victor called our vineyard crew to see if they were available to pick on Saturday. Fortunately, they were available to pick Saturday morning.
On Saturday, the weather was brisk, but sunny, in the high 60s. Ten people, including Victor and the two owners, Rick and Debbie, hustled. They managed to harvest our grapes in three hours. From there, the grapes were brought to the Walla Faces Winery for crush. Rick, Victor, and helpers sorted the grapes and crushed them, finishing at one thirty Sunday morning! The Syrah grapes are now fermenting on their way to becoming our 2013 Syrah.
Although the Walla Faces 2013 Syrah is well on its way to your table, the big task is still yet to come. We have 7.5 acres of Cabernet Sauvignon that are yet to be harvested. We will start harvesting these grapes next week.