Current Grape Availability as of 9-30-12

Varietal

Amount Still Available for Sale

Expected Optimal Harvest Time

Price ($)/lb

(<1000 lb/ > 1000 lb)

Barbera

SOLD OUT

Mid-Late Sept

0.75

 Primitivo

0.75   tons

Mid-September

0.75/0.65

Touriga  Nacional*

SOLD   OUT

Early   Oct

0.75/0.65

Touriga  Nacional**

SOLD   OUT

Late   September

0.80/0.70

Tempranillo**

SOLD   OUT

Mid   September

0.70

Tinta   Cao**

SOLD   OUT

Early   Oct

0.65

*2009 grafted.

**Quinta

Grape Chemistry as of 9-29-12

 

Varietal

Date

Sugar (Brix)

pH

Total Acidity (%)

Primitivo

8-19-12

21.1

3.32

1.03

8-26-12

21.5

3.37

0.92

 9-2-12 (mean)*

24.7

3.52

0.77

9-9-12**

25.8

3.61

0.69

9-20-12#

26.5

3.72

0.74

9-29-12#

27.0

3.94

0.66

Tempranillo

8-19-12

19.4

3.48

0.54

8-26-12

21.3

3.63

0.46

9-2-12

22.2

3.58

0.42

9-7-12

22.3

3.64

0.43

9-13-12

23.9

3.77

0.40

Barbera

8-26-12

21.8

3.05

1.34

9-2-12

22.9

3.11

1.30

9-9-12

25.2

3.24

1.13

             9-13-12 (mean)*

26.0

3.28

1.02

Touriga (Quinta)

9-2-12

20.4

3.33

0.69

9-9-12

22.5

3.41

0.66

9-14-12

23.2

3.45

0.56

      9-19-12***

24.1

3.53

0.50

Touriga (’09)

9-13-12

21.5

3.41

0.65

9-20-12

22.8

3.44

0.63

9-29-12

23.5

3.52

0.58

Tinta Cao

9-13-12

22.7

3.44

0.58

9-20-12

23.6

3.60

0.55

9-29-12

24.2

3.69

0.50

*Two independent samples were collected and analyzed.

**Based on sampling of the ~75% of the vineyard remaining; ~25% is already harvested.

***Partial harvest sample

# Chemistry of portion of primitivo remaining following major harvest.

Comments:

We are squarely in “late harvest” territory for the primitivo now; the fruit is sweet and delicious.

Our ’09 touriga nacional continues to make steady progress on all fronts, now at 23.5 brix.  This fruit will be ready in 1-2 weeks.  The fruit is netted and warm weather continues in the forecast.

The tinta cao is ready to picked now and in the next week; the current heat wave should push the brix into the upper 24’s; acidity continues to drop.

Current Grape Availability as of 9-26-12

Varietal

Amount Still Available for Sale

Expected Optimal Harvest Time

Price ($)/lb

(<1000 lb/ > 1000 lb)

Barbera

Wait List#

Mid-Late   Sept

0.75

 Primitivo

0.75   tons

Mid-September

0.75/0.65

Touriga Nacional*

0.5   tons

Late Sept-Ely Oct

0.75/0.65

Touriga  Nacional**

SOLD   OUT

Late  September

0.80/0.70

Tempranillo**

SOLD   OUT

Mid   September

0.70

Tinta   Cao**

250 lbs

Late   Sept

0.65

# We have now committed most of our remaining barbera.  Due to the limited quantities remaining, we cannot confirm any additional orders until we meet our current commitments, completed on Monday, Oct. 1.  We do not think the quantity remaining after this will exceed 500 lbs, and is likely less.  However, if you are a home winemaker looking for a small quantity of very good quality 2012 barbera, you may contact us about being on our waitlist.  There is no obligation, and if we have fruit, we will contact wait list clients in the order received until our fruit is sold out.

*2009 grafted.

**Quinta

Current Grape Availability as of 9-22-12

Varietal

Amount Still Available for Sale

Expected Optimal Harvest Time

Price ($)/lb

(<1000 lb/ > 1000 lb)

Barbera

0.75   tons

Mid-Late Sept

0.75

 Primitivo

1.0   tons

Mid September

0.75/0.65

Touriga  Nacional*

0.5   tons

Late Sept-Ely Oct

0.75/0.65

Touriga   Nacional**

SOLD   OUT

Late   September

0.80/0.70

Tempranillo**

SOLD   OUT

Mid   September

0.70

Tinta   Cao**

250 lbs

Late  Sept

0.65

*2009 grafted.

**Quinta

Grape Chemistry as of 9-20-12

Varietal

Date

Sugar (Brix)

pH

Total Acidity (%)

Primitivo

8-19-12

21.1

3.32

1.03

8-26-12

21.5

3.37

0.92

 9-2-12 (mean)*

24.7

3.52

0.77

9-9-12**

25.8

3.61

0.69

9-20-12#

26.5

3.72

0.74

Tempranillo

8-19-12

19.4

3.48

0.54

8-26-12

21.3

3.63

0.46

9-2-12

22.2

3.58

0.42

9-7-12

22.3

3.64

0.43

9-13-12

23.9

3.77

0.40

Barbera

8-26-12

21.8

3.05

1.34

9-2-12

22.9

3.11

1.30

9-9-12

25.2

3.24

1.13

  9-13-12   (mean)*

26.0

3.28

1.02

Touriga (Quinta)

9-2-12

20.4

3.33

0.69

9-9-12

22.5

3.41

0.66

9-14-12

23.2

3.45

0.56

     9-19-12***

24.1

3.53

0.50

Touriga (’09)

9-13-12

21.5

3.41

0.65

9-20-12

22.8

3.44

0.63

Tinta Cao

9-13-12

22.7

3.44

0.58

9-20-12

23.6

3.60

0.55

*Two independent samples were collected and analyzed.

**Based on sampling of the ~75% of the vineyard remaining; ~25% is already harvested.

***Partial harvest sample

# Chemistry of portion of primitivo remaining following major harvest.

 

 

Comments:

 

We left the least ripe primitivo at the time of our major harvest last week, so the portion remaining is still usable for a dry wine, though past prime time.  There are certainly late harvest possibilities for this tasty fruit as the harvest season progresses.

Our ’09 touriga nacional is coming along nicely, with steady progress in sugar and acid/pH moving in the right direction but not running away.  It looks like two weeks out for some nice, ripe touriga.

The tinta cao made steady progress in the last week and, with the pH rising notably, is probably going to be optimal in 1-1.5 weeks.

Current Grape Availability as of 9-19-12

Varietal

Amount Still Available for Sale

Expected Optimal Harvest Time

Price ($)/lb

(<1000 lb/ > 1000 lb)

Barbera

WAIT   LIST#

Mid-Late   September

0.75/0.65

 Primitivo

1.0   tons

Mid-September

0.75/0.65

Touriga Nacional*

WAIT   LIST#

Late   Sept-Early Oct

0.75/0.65

Touriga Nacional**

SOLD   OUT

Late   September

0.80/0.70

Tempranillo**

SOLD   OUT

Mid   September

0.70

Tinta   Cao**

250 lbs

Late   Sept

0.65

#Shaker Ridge has committed all the barbera and touriga nacional  that it can comfortably commit for 2012.  However, yield estimation is an inexact science, and it is entirely possible that we will have additional fruit available.  If you would like to be on a first-come, first-served wait list (no obligation) for 2012 barbera or touriga nacional, please contact us.  There is a good chance that we would have some additional fruit.  Any fruit remaining after we have met our commitments and offered it to wait list clients will be re-posted to this site.

*2009 grafted.

**Quinta

Current Grape Availability as of 9-17-12

 

Varietal

Amount Still Available for Sale

Expected Optimal Harvest Time

Price ($)/lb

(<1000 lb/ > 1000 lb)

Barbera

WAIT   LIST#

Mid-Late   September

0.75/0.65

 Primitivo

1.0   tons

NOW

0.75/0.65

Touriga  Nacional*

WAIT   LIST#

Late   Sept-Early Oct

0.75/0.65

Touriga  Nacional**

WAIT   LIST#

Late   September

0.80/0.70

Tempranillo**

SOLD   OUT

NOW

0.70

Tinta   Cao**

250 lbs

Late   Sept

0.65

#Shaker Ridge has committed all the barbera and touriga nacional  that it can comfortably commit for 2012.  However, yield estimation is an inexact science, and it is entirely possible that we will have additional fruit available.  If you would like to be on a first-come, first-served wait list (no obligation) for 2012 barbera or touriga nacional, please contact us.  Any fruit remaining after we have met our commitments and offered it to wait list clients will be re-posted to this site.

*2009 grafted.

**Quinta

Current Grape Availability as of 9-15-12

Varietal

Amount Still Available for Sale

Expected Optimal Harvest Time

Price ($)/lb

(<1000 lb/ > 1000 lb)

Barbera

WAIT   LIST#

Mid-Late   September

0.75/0.65

 Primitivo

1.0   tons

NOW

0.75/0.65

Touriga   Nacional*

1.0   tons

Late   Sept-Early Oct

0.75/0.65

Touriga   Nacional**

0.25   tons

Late   September

0.80/0.70

Tempranillo**

200 lbs

NOW

0.70

Tinta   Cao**

250 lbs

Late   Sept

0.65

#Shaker Ridge has committed all the barbera  that it can comfortably commit for 2012.  However, if we meet our yield targets, then an additional  1-2 tons of barbera may become available once current commitments are met.  If you would like to be on a first-come, first-served wait list (no obligation) for 2012 barbera, please contact us.  There is a good chance that we would have additional fruit.

*2009 grafted.

**Quinta

Grape Chemistry as of 9-14-12

 

Varietal

Date

Sugar (Brix)

pH

Total Acidity (%)

Primitivo

8-19-12

21.1

3.32

1.03

8-26-12

21.5

3.37

0.92

 9-2-12 (mean)*

24.7

3.52

0.77

9-9-12**

25.8

3.61

0.69

Tempranillo

8-19-12

19.4

3.48

0.54

8-26-12

21.3

3.63

0.46

9-2-12

22.2

3.58

0.42

9-7-12

22.3

3.64

0.43

9-14-12

23.9

3.77

0.40

Barbera

8-26-12

21.8

3.05

1.34

9-2-12

22.9

3.11

1.30

9-9-12

25.2

3.24

1.13

9-14-12 (mean)*

26.0

3.28

1.02

9-14-12   (1)

25.8

3.30

1.04

9-14-12   (2)

26.3

3.27

1.00

Touriga (Quinta)

9-2-12

20.4

3.33

0.69

9-9-12

22.5

3.41

0.66

9-14-12

23.2

3.45

0.56

Touriga (’09)

9-13-12

21.5

3.41

0.65

Tinta Cao

9-13-12

22.7

3.44

0.58

*Two independent samples were collected and analyzed.

**Based on sampling of the ~75% of the vineyard remaining; ~25% is already harvested.

Comments:  Two independent, whole-vineyard barbera samples were taken to increase the confidence in the sampling at this critical juncture.  The samples agreed rather well, showing a nice, steady progression of ripening vs. the sample 5 days ago, and confirming that the prior sample was probably representative.  With steady, warm temperatures forecast for the week ahead, including relatively warm nights for the next couple of days, we would expect the TA to dip below 1.0 by next week, and the brix to continue to rise from the present level of ~26.  Given that our samples for chemistry are separated from the berries soon after crushing (no soak), it is likely that the actual brix level upon overnight soaking typical of winemaking would be higher than shown, and thus by next week a post-soak brix level would likely be north of 27.  The juice flavor, the juice color, and the seed color all suggest that we are basically there.  We recommend harvesting within the next 10 days.  Prolonged hangtime is likely to result in a sharp rise in brix associated with dehydration/ raisining.

The tempranillo has shown a nice jump in brix to nearly 24, together with a convincing rise in pH and modest drop in TA to confirm our decision to harvest tomorrow.  The juice has a nice pink color, and we think this is as good as it’s going to get; this is nice fruit.

The Quinta touriga nacional has shown a steady rise in brix, accompanied by modest rise in pH and a steeper drop in TA vs. 5 days ago.  The juice is a lovely dark pink color.  This fruit is pickable in 1-2 weeks, depending on ripeness preferences.  About a quarter ton of this fruit remains for sale.

The ’09 touriga nacional is running perhaps 1-2 weeks behind the Quinta touriga, but is coming along nicely and is on target for a late September/early October harvest.  Approximately one ton of this fruit remains available for sale.

The tinta cao is farther along than we had assumed, and is looking terrific.  This fruit is probably about 2 weeks out, and we would now estimate a late September harvest.  Home winemaker quantities are still available for sale.

Current Grape Availability as of 9-10-12

Varietal

Amount Still Available for Sale

Expected Optimal Harvest Time

Price ($)/lb

(<1000 lb/ > 1000 lb)

Barbera

SOLD   OUT#

Mid-Late   September

0.75/0.65

 Primitivo

1.0   tons

Mid September

0.75/0.65

Touriga   Nacional*

1.0   tons

Late Sept-Early Oct

0.75/0.65

Touriga  Nacional**

0.25   tons

Late September

0.80/0.70

Tempranillo**

SOLD   OUT

Mid September

0.70

Tinta   Cao**

250 lbs

Early   October

0.65

#Shaker Ridge has committed all the barbera  that it can comfortably commit for 2012.  However, if we meet our yield targets, then an additional  1-2 tons of barbera may become available once current commitments are met.  If you would like to be on a first-come, first-served wait list (no obligation) for 2012 barbera, please contact us.

*2009 grafted.

**Quinta