Tom Scott Vineyard Newsletter - Summer 2014 - Barn Burner Cabernet Sauvignon
Going into this year's growing season our biggest concerns were the continuing drought and the effects of a warm winter and spring on the vineyard. The rain we received in early March gave the vines a big drink as they pushed out of dormancy, and the hot weather that followed, warmed the soils giving us an early bud break and strong, early vine growth. Since the plants operate on an internal timetable, early bud break has resulted in early veraison, i.e. the onset of ripening.
Three years of drought conditions has resulted in above normal temperatures here in the Napa Valley. The hot temperatures we've experienced this year required early vineyard irrigation. With no additional rains since early March, we had to apply water early at "set," when the flowers were forming. We try to maintain the vines in a moderate state of water stress, while at the same time responding to the unusually hot days we've been experiencing.
One tool that we use to help determine the level of plant stress, and that we mentioned last year, is called a Pressure Baum.
By inserting a leaf into a chamber with the stem exposed and applying pressure, moisture is forced out of the leaf, back up the stem, which indicates the amount of effort the plant is exerting to pull water out of the ground. We don't usually water the vines until we see veraison beginning, but based on the readings and our observations, we commenced watering in mid-July.
Even with hotter than usual daytime temperatures, the Napa Valley generally has cool nights, which give the plants some relief from the heat. The temperature can change as much as 50 degrees between the daytime high and the nighttime low. Our canopy management also serves to help the plants in this hot environment. Our split trellising reduces direct sun exposure and gently shades the fruit, while the open canopy center allows airflow further cooling the plants. As usual, we've had to manage our canopy, removing some shoots and hedging back others. This is part of our effort to balance the vine and protect the fruit. The next step for us is to actually remove part of the crop from each plant.
For the third year in a row the vineyard has produced a big canopy with an equally big crop. With veraison well under way, we estimate 75% of the vineyard is in the process of shutting down the growth of canes, or canopy, and focusing on the ripening of the fruit. Our next step is to thin down the crop. We will remove 20 to 40% of the fruit, allowing the remaining fruit to ripen to perfection! We will look to remove encroaching berry bunches... fruit with any signs of damage, like shatter or shot berry, and fruit that does not have sufficient canopy to fully ripen it. Like most fruit-bearing plants, the grapevine always sets more fruit than will ripen by fall. This is the plant's natural strategy to better ensure its survival. Our interest is in producing perfectly ripened and balanced fruit for a balanced wine. As usual, the fruit we remove from the vines will be taken out of the vineyard for professional composting.
Early bud break that results in early veraison will lead to an early harvest! Last year, as we were recently reminded was also an "early" year, with harvest on October 15th, which was the earliest we've ever picked our grapes. This year bud break and veraison are even earlier; so we may be seeing harvest the second week in October. Another first!
• Our 2012 Vintage has been bottled! The 2012 is the tenth vintage we've produced, the first being our 2003 Barn Burner. How time flies, when you're drinking Barn Burner! We'll be releasing the 2012 in October 2015. Those of you that were able to taste the 2012 from the barrel at this year's Auction Napa Valley know how exceptional it is, truly something to look forward to.
• We've recently noticed that our 2007 vintage has taken what Tom calls a "quantum leap." We sometimes experience in winemaking a sudden and significant change, and a couple of weeks ago we tasted that change in our 2007 Barn Burner! If you've got some in your cellar, you might want to dust a bottle off and share it with a good friend! If you don't have any in the cellar, you might want to consider contacting us while it's still available.
• We've decided to release a little wine from the Wine Library. As you may know, each year as our inventory declines, we retire a vintage. Last year our 2005 was removed from our offerings and joined the 2003 and 2004 in the "library."
• Four cases each of 2003 and 2005 Barn Burner, will be available for "Kitchen Club Members" only and will be sold on a first-come, first-serve basis. If you'd like to purchase some of this vintage wine and don't know if you're in the Club, just contact us, as we'd love to hear from you.
• This June saw us once again pouring futures at Auction Napa Valley. As always we had a great time letting bidders sample our wine from the barrel. While there, we saw lots of old friends and made new friends. The auction was a great success with bidding on our Barrel Lot and E-Lot contributing to the overall grand total raised of $18.9 million dollars!
• We were also grateful this past June to participate in the NatureBridge Fundraising Gala. NatureBridge brings education to children by way of the National Parks. This year we're proud to say they set a new fundraising record! There is nothing more conducive to raising money for a great cause than great people, great food and Barn Burner!
• We've had lots of wonderful visitors this summer and despite the hot weather, we've enjoyed strolling the vineyard and sharing Barn Burner! Our parasols, Barn Burner hats and "Barn Burner Fans" have come in very handy on these blazing days! But oh, those beautiful cool evenings, there's nothing better then sitting down on the patio, raising a glass of Barn Burner and drinking to "getting it done and love."
Going into this year's growing season our biggest concerns were the continuing drought and the effects of a warm winter and spring on the vineyard. The rain we received in early March gave the vines a big drink as they pushed out of dormancy, and the hot weather that followed, warmed the soils giving us an early bud break and strong, early vine growth. Since the plants operate on an internal timetable, early bud break has resulted in early veraison, i.e. the onset of ripening.
Even with hotter than usual daytime temperatures, the Napa Valley generally has cool nights, which give the plants some relief from the heat. The temperature can change as much as 50 degrees between the daytime high and the nighttime low. Our canopy management also serves to help the plants in this hot environment. Our split trellising reduces direct sun exposure and gently shades the fruit, while the open canopy center allows airflow further cooling the plants. As usual, we've had to manage our canopy, removing some shoots and hedging back others. This is part of our effort to balance the vine and protect the fruit. The next step for us is to actually remove part of the crop from each plant.
• Our 2012 Vintage has been bottled! The 2012 is the tenth vintage we've produced, the first being our 2003 Barn Burner. How time flies, when you're drinking Barn Burner! We'll be releasing the 2012 in October 2015. Those of you that were able to taste the 2012 from the barrel at this year's Auction Napa Valley know how exceptional it is, truly something to look forward to.
This June saw us once again pouring futures at 
