Posted by Álvaro Espinoza
In the first days of April, we are starting to crush red varieties from the best vineyards in Colchagua and Maipo valleys. Last Saturday, we started crushing our first small biodynamic block of Antiyal Cabernet Sauvignon that is around our house; that's almost 7 days earlier than last year, showing how far in advance this harvest is.
In the Colchagua Valley, at the biodynamic estate of Los Robles, we started with the best blocks of Syrah last week. In the case of the reds, the yields are pretty much in line with the projections because we did a green harvest to control yields in the vineyards. The vineyards are looking beautiful, with very healthy conditions; the grapes are tasty and ripening slowly in the last weeks since we are getting cooler nighttime temperatures. Still, the days are sunny and warm.
In the cellars, the fermentations are going well. The Sauvignon Blancs are finishing their fermentations and are showing intense, fresh, fruity aromas. The Pinot Noirs are in the middle of the fermentation process, as are the Chardonnays, and some of the grapes are still on the vines waiting for picking.
Looking at the weather, we continue to expect good conditions, with pretty high temperatures during the day, about 28ºC max (82.5º F). These conditions are pushing the ripening in advance of normal, and most of the reds will be ripe and concentrated by the third and fourth weeks of April.
David Stevens-castro — Australia — April 11, 2009 9:50pm ET
Claude Auerbach — Bluffton, SC, USA — April 13, 2009 5:23pm ET
Sips & Tips | Wine & Healthy Living
Video Theater | Collecting & Auctions