Cook Vineyard Weekly Newsletter 7.16.12
Some vineyards are started showing signs of varaison. Veraison represents the transition from berry growth to berry ripening. Better known as when the grape clusters begin to change color from green to red in the red varieties or green to a translucent color in the whites.
After variason the grape clusters begin to produce and store sugars that will be converted into alcohol by the yeast at the winery. These sugars are measured in units of brix. (One degree brix is one gram of sucrose in 100 grams of solution and represents the strength of the solution as percentage by weight)
This year’s warm summer has helped mature the grapes at a quicker pace as in the past few years. This will translate into an earlier harvest and possibly a higher quality of wine.
Most wine grapes grown in Sonoma are harvested at a higher brix level than in other parts of the world; this physiological ripeness has a more complete ripeness of tannins and other phenolic compounds that contribute to color, flavor and aromas in the wine. In other words the ability to harvest the grapes when they are at their maximum ripeness ensures a higher quality of fruit. During cool years the grapes may be harvested too early in their development due to weather concerns or lack of the ability to completely ripen.
There is a lot to growing a perfect bottle of wine, but during years like this vintage 2012 Mother Nature can make it pretty easy.
If anyone wants to visit us in the vineyards to learn more about the world of viticulture, please call us at 707.490.8921. Also check our website www.cvmgrapes.com.