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The only immediate concern for Robinson and other Mendocino growers as harvesting crews began bringing in this year’s crop was a string of 100-degree plus days of heat in the first part of August.
If prolonged, such high temperatures and sun burn could challenge wine makers by dehydrating the grapes and pushing sugar readings above desired levels and by breaking down the skins and altering tannin content. It would also force growers to pick up the pace.
“Instead of a leisurely harvest where the ripening and harvest work fits a certain schedule, suddenly everything would be ready to be picked tomorrow,” Robinson says. “Then you have to race and make logistical compromises to salvage the crop rather than concentrating on picking the grapes at peak quality.”
