2026 Harvest Report
California receives the majority of its rainfall between January and March. This rainy season is dependent on conditions in the Pacific Ocean and water temperature in its eastern region (El Nino/La Nina.) 2026 winter was a wet winter, beginning early and finishing late. Oddly, January was dry, March was unusually hot, but then April and May were cold and wet. This strange weather pattern caused the vines to have early bud-break, starting their growing season ahead of schedule. As a result of that, flower and fruit-set came early, pushing the entire growing season ahead by several weeks. As climate scientist predicted, based on an El Nino condition developing in the Pacific Ocean, summer became hot. Fortunately, the vines had the wealth of water reserves from the wet winter, but supplemental irrigation became necessary to prevent severe water stress in the vines. With risk of vines running out of water, the maturity of the grapes was potentially affected with an imbalance between sugar and flavors. With our grapes, we sampled repeatedly to assess the flavors relative to sugar concentration. Initially, the grapes were sharply acidic, full of green flavors, and not ready to pick. Eventually, with enough time and ideal ripening weather in September, flavors caught up and we picked. Our chardonnay from Michaud Vineyard was first to come off the vines on September 7, then grenache blanc on September 18. Cabernet Sauvignon at Jillian Rose took until October 5 until the grapes were fully ripe.
The Jillian Rose Vineyard Cabernet Sauvignon was fermented whole berry. The grapes were unusually small this vintage, making a highly concentrated wine with deep color and rich flavors. We moderated tannin extraction by pumping the juice over the skins once a day, rather the usual twice-a-day. As it was actively fermenting, we aerated the juice to soften tannins and maintain well-defined aromas and flavors. We pressed on the 12th day, using a pneumatic membrane press that allowed fractions to be collected. The light and hard fractions were kept out of the free run. The middle fraction was showing dark fruit, velvety tannins, and greater vineyard character. We added that portion to the free run and it infused additional richness to the wine. It was recently moved into barrels to begin aging. We are very excited to be making this wine again. Its limestone soil is well adapted to growing cabernet sauvignon and making multi-dimensional wine. It has great minerality to match its beautiful fruit and rich tannins.
Overall, 2026 has proven to be a challenging yet rewarding vintage. Despite unusual weather patterns and the demands of a warm growing season, careful vineyard monitoring and precise harvest timing allowed us to bring in beautifully ripened fruit. We are very pleased with the quality of the wines, which show excellent aromatic complexity, concentrated fruit, balanced acidity, and impressive structure. As the wines continue to develop in barrels, we look forward to revealing the character and exceptional potential of the 2026 vintage.
All our best,
Eric and Shun
November 3, 2026