By Garrett Buckland
As we near the end of what is turning out to be a picture- perfect Napa Valley harvest, I wanted to take this opportunity to share a brief summary of the season.
The harvest began this year in early August as vineyard crews brought in the first fruit of 2016. While no year in the vineyard is the same, 2016 represents what many growers consider to be a fairly “typical” Napa growing season with evenly distributed rainfall, the right blend of cool, foggy mornings, warm days, few extreme spikes in temperature, hardy canopy growth and average yields.
By Jane Firstenfeld
Our periodic reports from diverse winegrowing regions throughout the spring and summer all indicated a relatively peaceful growing season. As crush winds down, wine grape growers and winemakers throughout California indicate favorable quality and yields.
The 2016 Napa Valley Winegrape Harvest is officially “in” this week, just as the season’s first storm heads towards Napa Valley. The current forecast calls for up to 3” of rain throughout Napa County, beginning on Thursday, October 13. While many growers hustled to bring any remaining fruit in, three growers sat with Sara Schneider, Wine Editor for Sunset Magazine, at the Napa Valley Harvest Press Conference Wednesday, to discuss the growing season and some of the major issues facing vineyard owners today.
By Bill Swindell
A grape harvest that again started earlier than usual this year has essentially wrapped up in the North Coast, about two weeks ahead of the typical end of the season and before weekend rains that could have presented major problems for winemakers.
By David Stoneberg
A tight supply of vineyard workers, California’s new law mandating overtime pay for agricultural employees and climate change highlighted Napa Valley Grapegrowers’ harvest press conference Wednesday morning.
“Labor is a hot topic right now. There is a shortage of people wanting to get into vineyard work,” said Brittany Pederson, viticulturist for the Silverado Farming Company.
Given the labor situation, preserving the current workforce is “what we need to focus on — keeping them safe, healthy and happy and keeping them here,” she said.
Michael Silacci, winemaker for Opus One, was more direct. “We feel vineyard workers are perhaps the most valuable resource we have, after the grapevine,” he said.