This year we are producing a Roussanne, a white Rhone wine.  Its fermentation is nearly complete.  It will be made in an off-dry style and has orange, tangerine, and tropical flavors.  We plan to release it by April.

I have been conducting lab analyses for several local wineries.  During Sept. and Oct. it is common for them to request brix (sugar), pH, and acid tests to help determine their harvesting dates.  Like other fruits in the region, harvest has been delayed by about 2 weeks.  One of the challenges for some wineries is coping with the hot and below average temperatures of the growing season.  For some, this has meant lowering their yields per vine so that the remaining grapes will ripen properly.  Sweetness, as measured by brix, does not determine ripeness.  I have analyzed some grapes that are sweet and have green (unripe) pulp.  Color and flavor emanate from the skins and it is important that these develop in order to provide the fruit flavors that we enjoy in the completed wine.  AY