Harvest Report: Grapes ripening slowly

Checking this week's St. Helena Star Weekly Harvest Report, most winemakers and vineyard managers are reporting similar things:

• ...Quality demands by all wineries are very strict. They are requesting: two clusters per shoot at the most; clusters that are on partially green shoots have to be removed; leaves have to be pulled as well as all second crop; and in some cases, shoulders of clusters have to be removed, and clusters are not allowed to touch each other. The cost of all of this is enormous and will hopefully translate into better wines.
Pinot Noir is averaging almost 22 brix. Now begins the subtle ripening clues such as seed development, basil leaf stress, and flavor profiles.
• The vine canopies looks good, wood is hardened off and the leaves are still very productive, which is important for flavor development.
• Head waves are good in terms of helping sugar accumulation, but... (forces the) grapes to cool themselves... by evaporating water. When it’s hot and dry, the vines use up a lot of water out of the grapes. The grapes start to hydrate. When you measure the sugars, it’s just a jump in sugar. The maturing process takes a long time. Often, you’ll have sugar accumulation without maturation. This level of heat spike was good though because we didn’t have much dehydration.
• Moderate temperatures allows the clusters to ripen evenly before the final ripening push.

In the upcoming weeks, hope for consistent moderate temperatures. It will provide subtle ripening clues like seed development, lead to basil leaf stress, and contribute to flavor profiles thru even ripening.
Like the lesson learned from last year, I will pick at higher sugar levels and let the acid levels falls. I want a balance between physiologically ripe and exhibiting maximum flavor profiles.