Veraison in the Grenache

August 9, 2012

Well, it took a long time, but we finally have some veraison in the Grenache!

Last year we had some hard rain right while the Grenache was flowering, so we didn’t get very much of it for the Cuvee Alis. This year we have plenty!

It’s only a few clusters here and there, but it is definitely starting. In the Cabernet Sauvignon we’re seeing a wide variability in veraison. Certain sections of the property are basically done (all of the grapes have changed color). These are mostly at the tops of hills where the soil is the most well drained. In the flatter areas veraison is as little as 20% through. This difference will likely be helpful to us during harvest, allowing us to spread out the picking so we can focus our attention on handling every lot carefully, instead of just having to rush to get the grapes in on time.

Amapola Creek is Richard Arrowoods’ latest winemaking project, to visit the Amapola Creek Winery main site, please click here.

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2 Responses to “Veraison in the Grenache”

  1. John Williams said

    What parameters do you use for picking? pH, titratable acidity for tartaric acid, brix, color, flavor.

    • We generally make the decision primarily by Brix and flavor. We look at pH and TA (titratable acidity) as well, but these are usually for reference once the fruit is in the winery, in case either parameter requires special handling for the fruit.

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