Harvest 2007

The 2007 growing season reminded us of the fabulous vintage of 2004. The year started off under very dry conditions that led to early bud break and flowering that had us anticipating an early harvest. The continuing dry spring and moderate summer heat forecasted crop levels lower than normal; but, in turn, projected a natural increase in the intensity and quality of the wines we would produce.

By late August, a heat spike, seven straight days on Larkmead Vineyards over 101 degrees Fahrenheit, shut the vines down causing dehydration which increased sugar levels but stunted the development of phenolic maturity. Cool days followed, as did colder nights and early morning fog, and the resilient vines rebounded and rehydrated themselves; and in some instances, sugar levels had recessed and in days after the heat wave the grapes started to reach their full potential - balancing sugar with fine tannins, depth, richness and typical Larkmead nuances of soil and minerality.

Larkmead began harvest on August 17th with Sauvignon Blanc and finished on October 8th with Cabernet Sauvignon. This appears to be the earliest finish in recent years for Larkmead Vineyards.

  • 161.3 Estate Tons Picked
  • 22 Pick Days
  • 30 Individual Fermentations (including seven co-fermentations)
  • 65% of Harvested Fruit was Cabernet, 14% Merlot