Harvest 2005

    By most reliable estimates Harvest 2005 will be memorable, similar in quality to the great 1994 and 1997 vintages here in Napa.  The 2005 growing season, however, was anything but predictable.  Winemakers and vineyard managers made many judgments and decisions that were necessary to bring in the bumper crop of high quality grapes.

     Last Winter was cool and rainy, and the trend continued through the Spring.  Leaves had to be cropped (thinned out to allow proper ventilation throughout the vines).  Fungicide (sulphur) was applied to the vines to help prevent rotting.  A couple of heat spikes (exceptionally warm weather for a few days) occured in July and September but were followed by more cool temperatures.  Because of the large amount of fruit on the vines as the harvest drew near, many grapes had to be thinned so that those left behind would ripen optimally.   The overall result was a crop about 15% larger than last year and with exceptional quality.

     Here at Laird Family Estate in Napa Valley many different wine brands are produced.  About 50 winemakers share the facility, so being able to observe similarities and differences is exciting and educational.  For example, most producers bring their grapes to the winery in 1000 lb. bins.  They are then dumped into the press if they are white wine grapes, or into the de-stemmer/crusher if they are red wine grapes.  Some very fastidious winemakers believe those techniques are not selective enough, and the treatment leaves too many tannins in the wine.  To help prevent this,  these high end winemakers bring the grapes to the winery in small 25 lb plastic tubs.  The grapes are dropped gently onto a vibrating board.  A crew of 10 workers then sorts the grapes by hand, removing twigs, leaves, and non-ripe or over-ripe grapes.  This is fascinating to watch and gives one a better understanding of the work involved in producing the best wine possible.  The method is time consuming and costly but phenomenal wines are the result.

     As of this writing, November 11, 2005, grapes are still being brought into the winery.  Because Laird Family Estate custom crush clients bring in grapes from all regions of Napa Valley, including  hillside vineyards, we have sense of the ripening patterns around the entire area.  With conditions predicted to warm up next week, we may be bringing fruit for a while yet.

     Since the harvest has been so long and with some grapes still on the vine, there has been an overlapping of activity.  Some red wine grapes have already been fermented into wine and placed into the barrels to begin aging.  At the same time some Chardonnay (usually in the barrel by now) is just beginning to ferment.  The production and winery workers are being kept on their toes.  Because of the unique weather conditions this season, their usual patterns and schedules had to be adjusted by the creative and flexible winemakers and managers.  We will need to toast them when the 2005 wines are finally released in a few years.

     Considering the economics of the harvest, most of the winery workers received more hours than usual, resulting in more pay for all the hard work.  Barrel makers were very pleased because of the demand, as were those who rented, leased, or sold other winery production equipment.  Consumers should benefit state-wide, if not in Napa Valley, because of the pricing principles of supply and demand.

     This year the Fall colors have been exquisite.  Warm tones of yellow, soft orange, greenish yellow, and scarlet create the colors seen now in wine country.  The golden glow is most amazing in the early morning as the sun beams lift the fog.  The smell of fermenting grapes is noticeable to everyone.  The opera-like communication among the workers in the vineyards is reminiscent of songbirds.  Mother Nature and humans working together are responsible for bringing the beauty of the vineyards into your wine glass.