Yearly Archives: 2012

Grape Chemistry as of 9-20-12

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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

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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

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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

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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

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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

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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

Grape Chemistry as of 9-9-12

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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

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

Touriga (Quinta)

9-2-12

20.4

3.33

0.69

9-9-12

22.5

3.41

0.66

*Two independent primitivo samples were collected and analyzed.

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

 

Comments: The primitivo has made moderate progress on all parameters, and the sample suggests that right now is an excellent time to harvest, as expected from last week’s numbers.  Flavors and aroma are also good.  In the event that any fruit is left after tomorrow’s major harvest, we will post availability to this site.

 

The tempranillo made surprisingly little progress on brix, though the sample was taken a couple days ahead of the normal weekly cycle.  We have stopped irrigating the tempranillo, and we would expect this, coupled with sunny days ahead, to put the brix in a harvestable zone north of 23.0 by next weekend.  Continued elevation in pH would seal the deal.  Harvest likely on Saturday 9/15.

 

The barbera made big ripening progress this week as judged by this sample.  We saw a better than 2-brix jump in sugar, a very impressive rise in pH, and substantial drop in TA.  It seems just a little too good to be true, but we’ll confirm the trend next time with a pair of samples.  The continued warm but not excessively hot weather has obviously been kind to the barbera, and we will continue to fight to stave off dehydration of the fruit, which is the major risk at this point.  It is now looking more like a mid-late September harvest, perhaps 2 weeks out.  We are still taking wait list orders for this fruit.

 

The Quinta touriga nacional also made very good progress this week, with a healthy 2-brix rise in sugar, increase in pH, and drop in TA.  This fruit should be ready to harvest in 2-3 weeks.  We will continue to irrigate for the time being.

 

Next week, we will begin sampling of the ’09 touriga nacional and the tinta cao, which should be getting into a reasonable zone to warrant tracking.

Grape Chemistry as of 9-7-12

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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

  9-2-12 (1)*

24.6

3.47

0.73

  9-2-12 (2)*

24.8

3.57

0.81

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

Barbera

8-26-12

21.8

3.05

1.34

9-2-12

22.9

3.11

1.30

Touriga (Quinta)

9-2-12

20.4

3.33

0.69

 

*Two independent primitivo samples were collected and analyzed.

Grape Chemistry as of 9-2-12

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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

  9-2-12 (1)*

24.6

3.47

0.73

  9-2-12 (2)*

24.8

3.57

0.81

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

Barbera

8-26-12

21.8

3.05

1.34

9-2-12

22.9

3.11

1.30

Touriga (Quinta)

9-2-12

20.4

3.33

0.69

*Two independent primitivo samples were collected and analyzed.

Comments:  Anticipating that we were approaching a critical time for the primitivo, we prospectively collected and analyzed two separate primitivo samples.  The two samples agreed on a surprisingly large increase in brix vs. last week’s reading, which may represent some combination of solid ripening, less irrigation proximal to the sample collection, and maybe a random low brix value last week.  The two samples were more divergent in their pH and TA levels, but the mean levels still showed a healthy rise in pH and large drop in TA, all consistent with ripening.  The large drop in TA would argue against mere dehydration accounting for the large rise in brix.  The bottom line for the primitivo is that we are at the brink of the optimal picking window, and harvest decisions can be driven mostly by logistical considerations at this point.  We would recommend harvest in the next ~5-10 days.

The tempranillo added about 1 brix and the TA dropped further, though the pH reading was unexpectedly lower than last week, perhaps reflecting random sampling error.  With no irrigation planned, the fruit should be pickable by next weekend, but with good bird protection afforded by netting, this could hold for an additional week.  We recommend harvest in 1-2 weeks.

The barbera showed incremental progress in ripening as measured by brix, pH, and TA.  We have been irrigating generously in the last week to prevent dehydration/raisining which might abrogate true ripening.  Late September still looks like the likely harvest window.

The first sample of the Quinta touriga was taken and showed pretty typical numbers for this varietal at this juncture.  Late September remains the likely optimal harvest window for the Quinta touriga.

Current Grape Availability as of 8-27-12

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Varietal

Amount Still Available for Sale

Expected Optimal Harvest Time

Price ($)/lb

(<1000 lb/ > 1000 lb)

Barbera

SOLD   OUT#

Late   September

0.75/0.65

 Primitivo

SOLD   OUT

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

Early   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.  Our wait list for 2012 primitivo is now full.

*2009 grafted.

**Quinta