Vineyard Update
This growing season in the Russian River Valley has been cooler than what we’ve come to expect in recent years. The signature fog that defines our landscape has been a constant presence, rolling in during the evenings and lingering well into the mornings. These lower-than-average temperatures have pushed harvest back by roughly a week and a half, a welcome delay compared to the more accelerated vintages we’ve seen in the past decade. While the wait can test our patience, the extended timeline offers a silver lining: cooler years often lead to wines of exceptional quality, marked by elegance, structure, and vibrant aromatics. The only real concern would be if September and October continue this cooler-than-normal trend, which could push ripening too far into the season.
Signature foggy morning in the Russian River Valley over the Estate Pinot Noir!
From my perspective as a winemaker, this type of season is far preferable to one dominated by heat waves. Extreme heat can force grapes to ripen too quickly, creating imbalance and limiting flavor development. By contrast, a cool and steady pattern encourages slow, measured ripening. Grapes spend more time on the vine, developing nuanced flavors, fresh acidity, and layered complexity. It’s this gradual pace that often results in truly memorable wines.
We expect to see the first fruit arrive at the winery around the 15th of this month. Most vineyards I’ve visited are on remarkably similar trajectories, which means that once harvest begins, the pace will be intense. It becomes a sprint to bring everything in at just the right time, balancing logistics and vineyard conditions to ensure grapes are picked at their peak before quality begins to decline.
In the weeks leading up to harvest, vineyard visits are more important than ever. These repeated trips are about much more than admiring the beauty of the vines—they are essential for maintaining fruit quality. At this stage, I focus on vine balance, canopy health, and crop load. I also watch closely for any early signs of disease pressure, insect activity, or irregularities in cluster development. Identifying issues early allows us to take action before they affect the fruit.
A beautiful example of a ripening Pinot Noir Cluster.
As September progresses, sampling becomes part of every visit. I walk through rows pulling clusters to bring back to the lab, where we measure sugar levels (Brix) and acidity. These two indicators provide invaluable information: sugars translate into the eventual alcohol level of the finished wine, while acidity impacts stability, freshness, and overall structure. We track these numbers weekly, sometimes even more frequently as harvest nears, to help guide our decisions.
Crushed up grapes ready to check sugars! The tool on the right is a refractometer. It measures Brix or sugar content. A key indicator for ripeness.
Still, as important as the data is, winemaking can never rely solely on numbers. Tasting the fruit in the vineyard is equally essential. I look for ripeness in flavors, maturity in seeds, and balance across the palate. Grapes must not only measure correctly in the lab—they must taste right, too. The art of winemaking lies in balancing science with intuition, making the harvest call at precisely the right moment.
As we prepare for harvest, our team is filled with anticipation and gratitude. Each vintage is unique, shaped by weather, soil, and time, and 2025 is already showing signs of being a special year.
On behalf of everyone at River Road Family Vineyards and Winery, we thank you for your continued support and wish you good health!
