After a heat spike which saw three consecutive days of over 100 degree temperatures (106, 112, 106), we saw Sauvignon Blanc flavors emerge rapidilly along with creeping up of sugar content. Thus, we began harvest of the B4 block surrounding the winery on Thursday, 9/2.
We are very happy with the quality although the yields in the Sauvignon Blanc crop are slightly reduced – cluster sizes this year are smaller than normal, especially after last year’s crop which was the largest recorded SB crop in California history. We completed harvest on Thursday, 9/9 with the last remaining grapes coming from the C8C block.
We’re very pleased with the potential this year as the long, cool growing season has created a depth of flavor and complexity that we’re excited about.
Larkmead's red wine grapes have finished verasion and have about 4 weeks of maturation on the vine before we consider harvesting.