With the 2006 vintage behind us, it seems a recap of the 2007 harvest is about due. After the past few years of unseasonably warm weather and relatively easy vintages we knew by mid September that this one was going to be a little different. Rain started falling toward the end of August and never quite let up. We were left waiting for windows to open up in the weather so that we could pick. The problem for most growers and winemakers in the valley was that with the cool, wet weather, even when a window did open up the fruit was either not ripe, or had taken up so much rain water that the berries had begun to split and rot had begun to rear its ugly head.
At Bishop Creek however we worked hard to control bunch rot. Pulling leaves in the fruiting zone, thinning fruit so that clusters were not touching, and moderating the crop load so as to ensure even and complete ripening. The fruit came out beautifully. Clean, with very little or no bunch rot, evenly ripened, not soggy, and mature. Best of all, we had maturity without high sugar levels, ensuring wines of moderate alcohol levels. (Like the good old days before global warming)
Fermentations went well also. Most of the fruit came into the winery very cool (we’d finish picking before 10AM most days), allowing us to take advantage of extended cold soaks. Getting these cold soaks before fermentation was especially beneficial this year as it ensured that we were able to extract good color from the skins. Once the ferments did commence they went smoothly. They held good temperatures and a steady pace, which helped moderate the production of off odors by stressed yeast from temperatures that were too high or stalled ferments. The wines smelled lovely coming out of the fermenters and press.
The 2007 Start Your Own Winery wines are now in barrel as are the Bishop Creek wines, allowing us to sit back, take a little breather and asses the vintage.