It's the grapes, stupid!

First look at crop size

August 6, 2010

Now is the time to look at yields and estimate the size of the harvest. We are practically done estimating at Pacific Rim and we think we will have a normal yield with some vineyards affected with some shatter (shatter = less berries per cluster due to bad fruit set). All in all we are happy with the size of harvest and the cooler weather which will probably delay harvest 8 to 12 days.

I have also received today a crop estimation from the Washington Association of Grape Grower (hence the post) and it confirms the delay in ripening due to cool weather. The current estimate for total crop for Washington is 156,000 tons (10 million cases) which would be flat to slightly up vs actual 2009 harvest. Chardonnay would still be #1, Riesling #2, Merlot #3 and Cabernet #4. All top four varietal would be slightly down except Merlot (be ready for some cheap Merlot out there!). Major growth in volume is projected to come from Sauvignon Blanc, Syrah (Syrah is struggling in the market place, so expect bit of oversupply) and Cabernet franc (what in heaven is going on with Cab Franc +1,500 tons?).

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Pacific Rim grape sourcing 2010: the facts

July 21, 2010

Harvest is approching and it is time for us to look at our grapes sourcing and make sure all is in balance (i.e. we have just enough of everything for each wine we make). Below is a synopsis of what harvest will look like for us:

- 3,181 tons of grapes or 203,000 cases of wines – our largest harvest yet

- 92.2% Riesling, 97.1% White grapes (Gewurzt and Chenin). We have a little Gamay coming this year (plus our usual Barbeara, Sangiovese and Primitivo blend)

- 1/3 of our Riesling from Wallula 2/3 from the lower Yakima Valley

Next week I will be touring all our blocks to confirm quality and volume. Ready, set, Go!

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A cool spring in the Northwest

June 17, 2010

Spring should almost be over on the West coast of the United States but we are witnessing a fairly cool 2010 influenced by the infamous El Nino slowing down our growing season – this is a particularly good thing for us Riesling producers (we like cool germanic weather). Physiologically our vines are now blooming and we are probably about two weeks behind a normal season – This is also great for Riesling because delayed maturity promote long hang time and long hang time = better flavor development. I still expect harvest to be starting in 14 weeks or so.

Below is the GDD chart (for more on GDD http://rieslingrules.com/the_book/winemakers-blog/vineyards/2009-vineyard-update/ - you will also see the 2009 chart in comparison)

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Ancient lava flows from Eastern Washington

April 29, 2010

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Shake and Spill in Chile

March 5, 2010

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Obviously one cannot be sad enough for the terrible quake that shook Chile this week. It is all more important to me because the earthquake hit a wine producing region in the middle of their harvest. I just cannot imagine the added chaos at all those wineries. I was listening to my favorite podcast while on my bike ride this morning, and the topic of the amount of wine lost last week in Chile came up: 125 million liters. Once in the office I took my calculator to put that number in prospective, that is 33 million gallons or about 194,000 tons of fruit. Well, that is more grapes that we harvest in Washington in a whole year (we’ve harvested 156,000 tons in Washington in 2009).  If that is not enough to put things in prospective, the interviewed person from the Wines of Chile association mentionned that it was “only” 12.5% of the wine they had on hand at that time. We are just a drop in the bucket, aren’t we?

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Some details about our Riesling Made from organic Grapes

February 24, 2010

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What do we do to have a certified “Made from Organic Grapes” Riesling: to be organic the wine as to 1) be made from certified organic grapes 2) be made in a winemaking facility certified to organic standard 3) follow a process filed with USDA that is organic. Pacific Rim is certified by the Washington State Department of Ag which, in turns, is certified by USDA. The process is fairly restrictive, expensive (we pay a percentage of sales to WSDA) and requires yearly inspections from WSDA and yearly filing.

Why is our wine labeled ”Made From Organic Grapes” rather than “Organic”: Everything we use in our winemaking is certified organic. We actually go beyond the regulation because 1) we do not use commercial yeasts 2) we do not add any acid to our wines. The only non organic element we use is sulfur dioxide know as sulfites (not to be mistaken with sulfides which is a term gathering a bunch of stinky rotten egg compounds sometimes found in wines). Sulfur dioxide is a very common preservative in dry fruits, pre packed vegetables and juices. It is authorized in wines up to 350 mg/L but in Organic and biodynamic winemaking it is limited to 100 mg/L which is why at Pacific Rim all our wines are bottled with less than 100 mg/L of sulphur dioxide – guaranteed. We bottle the Riesling MFOG at around 90 mg/L (or ppm). Therefore the non organic fraction of the Riesling MFOG is really 0.009%. So it is quite a pure organic wine but since it has 0.009% of non organic product we have to call it MFOG.

Why use sulfites in wines by the way?: Sulfites act as 1) an antioxidant which is very important in white wines (we don’t need much for that purpose because we use air tight screwcaps and we make sure that our wines have no dissolved oxygen when they go in the bottle) and 2) an anti bacterial and anti fungal agent which is important for us because we have residual sugars and residual malic acid (we do not do malolactic fermentations). A last bonus of sulfites is that it is a bit like salt with food (Just like sulfites, salt is not healthy if you eat too much of it!) as it highlights and focuses the aromas and flavors of a wine. Finally note that sulfites are naturally produced by yeast in the 30ppm range usually – so even an Organic wine probably contains a small amount of sulfites. 

Our style: The grapes are picked around 22 Brix which would qualify for a very ripe Spatlese in most German regions. We make it in a definite sweet style but beware the acid on that one! About 0.78 TA, 3.04 pH and 3.5%RS. I think this is a very balanced wine with always very refined aromas of fresh white flowers and some peach. This is really a chameleon wine as far as pairing goes and at 10.5% Ethanol it is easy to drink!

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Botrytized Riesling Ice Wine

December 10, 2009

adolf-wein

The ice cold temperature is not bad for everyone, at least not for Pacific Rim. As you might remember, we had left some grapes in the field this year in the hope of making a TBA of sort i.e. a botrytized wine better known as noble rot wine. It got too cold to produce a 100% Botrytis wine (though we got a good amount of botrytis) and in exchange we are getting several nights below 10F which is allowing us to make a true ice wine this year! We just got done picking today and received 6 tons of frozen grapes with lots of botrytis (yum yum). We are pressing tomorrow morning and we hope to get 500 gallons of the precious high Brix, complex juice. This should be a very very interesting wine (and yes another style of Riesling). A picture of the vineyard yesterday is above – amazing that such a odd looking bunch produces such an amazing wine.

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When the Eastern Washington Grape heart stopped beatting

October 22, 2009

About two weeks ago we got a hard freeze in Eastern Washington (see this post) and we are still not sure what are the long term consequences of this unusual weather event. One fact we know is that the weather stopped the growing season – drop dead.  Below is the current GDD chart (see this post about the exciting world of Growing Degree Days):

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Here you can see that 2009 (the black line) was behaving much like 2003 (warm year standard in red) until the freeze in early October and from then on there no degree days that have been recorded and we might end up close to the long term average (in teal). Pretty dramatic, no?

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Hard frost

October 12, 2009

Alright, this is the end of harvest. It got down to 20F in the Yakima valley on Saturday night frying most vineyards. Thankfully we were watching the weather channel so we were ready for it. Pacific Rim should be done picking this Thursday. Usually we have up to 10 days after a hard forst to pick the grapes before they fall to the ground. I feel that we’ve dodged a bullet here! Thank you for weather forecasting…

Great quality this year made by a great team. I look forward to share the first wines with you all.

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Half way through

September 25, 2009

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We must now be about half way through our harvest with most of the early Riesling picking done. We pick early for our sweeter styles (such as our Organic or our Sweet Riesling) so we have plenty of acid to balance the sugar we do not ferment. We are almost done with our Wallula fruit (a third of all our Riesling comes from the Biodynamically farmed Wallula) which is our warm early site. We should out of the sheeps hair in a few days, hang on girls!

Quality is high with plenty of flavors and surprisingly high acid. I think that our canopy management this summer is really paying off. I thought last year was a great Riesling year, but this year is turning out very very nice.

Another three weeks of picking fruit and we should be done….

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Solstice 2009

September 15, 2009

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The grapes from our single vineyard Solstice are ripening nicely. This should be (again) an outsandingvintage for what is usually our smallest bottling of the year (200 cases a year). We sold out of the 2007 and just bottled the 2008 6 weeks ago. above is a beauty shot of the clusters this year – yes, Steven, I know I am a lousy photographer and my camera stinks. I love this block, it is not good looking per se (see the old gnarly vine below), oldish (planted in 1972, just like me), naturally cropped at 2.5tons per acre, on very shallow soils straight on the fractured basalt. I think one of the most Terroir driven wine we make with some petrol notes – very Alsatian inspired. It is a bit geeky of a wine (That’s probably why Ole at Wild Ginger in Seattle liked it) but always a treat.

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Hoot Hoot!!!

September 11, 2009

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Here is a picture of Rick from the Hogue Ranches in the Yakima Valley (we source three Riesling blocks with those guys) posing next to their new owl houses spread out through the vineyard. They where built as a school project by a Prosser high schooler (Keith Forsyth) and placed throughout the vineyard. Likely large barn owls will move in February next year and will help control naturally the sage rat population. Thank you guys for providing a habitat for those beautiful birds and consequently reducing any needs for chemical (read poison) control of the sage rat population. This is what sustainability is all about!

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