Harvest is done! Best Cabernet Sauvignon ever.

Well, harvest went with the usual quirks, glitches and I can't believe its! This was the longest I ever let the grapes hang, but the buyer wanted them sweet [to sweeten up his other sour grapes everyone else reaps] and they went through a frost and -wow- what a treat. I think there are gold metal prizes in the future for Woody Creek Cellars; remember - 2009 Cabernet Sauvignon. It should be special.
The cabs were gorgeous. Slightly wained bringing out the sweetness and complexities. After cold nights and hot days; after an early frost. They were very special this year. I had almost no Merlot this year and very little Cabernet Franc. There was no Chardonnay, Gamay and the Zin went too far and were pretty shot. Letting the grapes hang past 24 brix is harder than it sounds. It is up to the buyer what their needs are, but hanging past their apex is great for sugar but plays havoc with the ph and acid levels. But DiJulio vineyard never has had sugar problems, so I can see the need to sweeten the sour grapes coming in behind us. No offense other local growers, but I am seeing many incredible breaches of growing; watering late, spraying late, struggling with low sugars, pushing young vines with nitrogen, pushing for early crops instead of root growth. My vines have the maturity of over 35 years and I have been tending them for over 25 years now. I think experience speaks and so do the varieties I luckily have.
Well we will see what Woody Creek Cellars develops from my grapes; it is too bad they can no longer make wine from just my grapes, but I can understand upping the quality of the local harvests and the need to blend mine in with the others. My harvests have been too small lately, dealing with frost damage and die backs. Next year should be great if nature allows. My Merlot will be in and I will be dong a new pruning technique since my beautiful vines died to the ground a few years ago from a hard frost. But new growth is always positive and it gives a chance to reflect and try new ideas. Here's to resting this Winter and starting fresh in the Spring with new ideas to sow. Happy hibernation everyone.