The Joys of Fall Creek Harvest
We are in the middle of the FALL CREEK Vineyards harvest, once again, so I thought it was a good idea to let you know about what’s going on this year and how we see things developing.
If you live in Central Texas you’ll know that we have been experiencing a cooler than usual summer. Now, by cooler I mean comparing the last few years because, let me tell you, the summer temperatures we are having are very close to long term averages. The two following charts show temps for Dripping Springs so far this year and last year (thanks to the Southern Regional Climate Center). It can be observed that while this year’s data moves on and not away from the long term averages curves, last year’s summer temperatures were typically above the normal. The cooler than average temperatures allow for a slightly slower ripening process which allows us, the harvest team, more time to coordinate the numerous logistical issues of a typical harvest period.
Be that as it may, we started harvesting Chardonnay from Certenberg Vineyards on August 1st, and we finished on the 4th. We selected this harvest date, not so much because it was super ripe, but because we want to make a fresh and vibrant style Chardonnay, and it tasted ready. Interestingly enough, last year’s date of harvest was similar but it had 3 more Brix than this season. It’s fermenting nicely as I write this, and it tastes wonderful. A few French oak barrels were selected for barrel fermentation, and we kept some wine aside in stainless steel. The idea is to blend them after fermentation, finding the right combination of both components in order to showcase the best of the variety.
August 11th and 13th were harvest time for Tempranillo from Salt Lick Vineyards. What wonderful looking vines and grapes. These two pictures were taken of the very same plant 13 days prior to harvest (left) and the day after harvest (right). It’s good to note that the vine ended it’s job with a fully working canopy demonstrated by the even green color of all leaves, just the way we want them to be. This means they were exclusively working for the grapes, and now they can concentrate on preparing themselves for the winter during the next 60 days , which is plenty of time to have a really nice accumulation of reserves and nutrients for the next season.
There is a lot more information to come, and we will keep you posted with the latest in the next post when we can tell you more about the most exciting part, the making of the wines!
Sergio Cuadra, Director of Winemaking