The 2011 harvest is underway in Washington State. Over the coming weeks, I will provide periodic updates on what is picked, where, and when as well as thoughts on the growing season from the state’s growers and winemakers. Read previous updates here.

10/20 Update: This week has been the one many growers and winemakers have been waiting for. The end of last week, again, brought some wet weather to eastern Washington. Nighttime temperatures near Red Mountain dipped into the upper thirties over the weekend, cold but not cold enough to present any frost issues. In recent days the sun has come back out, and the forecast currently shows no rain expected over the next week.

As a result, harvest has accelerated considerably with many wineries (finally) bringing in large amounts of fruit. For many, at this point, harvest has become a scheduling exercise of making pickups and determining when fermentation space will be available.

Many have noted that the acids this year have not been as high as 2011 and that acid levels are dropping quickly. An abundance of fruit still remains out there. Notably, Cabernet Sauvignon started coming in from warmer sites such as vineyards on Red Mountain and Sagemoor, signaling the beginning of the end for some. Look for harvesting of white grapes in many areas to continue into the first week of November and reds into the second week, assuming, of course, the weather cooperates.

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The main story of this vintage will almost certainly be lower alcohol wines. Winemaker Ben Smith of Cadence Winery, which sources all of its fruit from Red Mountain, says that there is very little chance of over ripe fruit this year. “I’ve picked only one lot over 24.5 Brix, so we’re looking at finished alcohol around 13.8% and lower,” Smith says. Harvest for Smith is wrapping up as he brings in his last batches. “Canopies are shutting down, leaves are being dropped, and there won’t be any more true ripening accumulation of sugar.” Interestingly, Smith also notes that this year’s berries are 15-20% larger than average.

John Bigelow of Woodinville’s JM Cellars agrees that sugar levels are lower. “Sugars have ranged from 23.8 brix to 25 brix and the acids have been excellent,” Bigelow says. “The acids are less than last year, but plenty to work with. The best part of this vintage so far has been the flavors in the grapes; very pronounced and tasty.” Like many, John Bigelow of JM Cellars says that it has been an odd year. “This is definitely the strangest harvest I have seen in 14 years of winemaking. However, I love strange harvests for the potential of creating unique, spectacular vintages,” he says.

Many winemakers have enjoyed what the cooler temperatures have given them. “I prefer vintages like this that have a more ‘tame’ aspect to them,” winemaker Sean Boyd of Woodinville Wine Cellars says. “In all the vineyards we source from there have been no ‘green’ flavors for the most part. Flavors are nice and not too syrupy. Acids are nice and natural.”

Milbrandt Vineyards’ Joshua Maloney provides a comic take on the lower sugar levels, noting that Brix and therefore alcohol levels, have risen in recent years. “I think that this year 24 Brix is the new 27,” Maloney says. “Coincidentally, 27 Brix used to be the new 24…. so I guess that 24 Brix is the new 24?”

Another winemaker says wryly of the lower alcohol wines, “All those Francophile somms? This is the year for them.”

Picture of pressed Merlot by Tyler Harlington, Cellar Master at Saviah Cellars. Picture of botrytis on Riesling at Upland Vineyard by Amy Gross @vinesleuth, vinesleuth.com/uncorked.

See information on the Washington State Growing Degree Days here.

Monthly forecast for Yakima Valley (Sunnyside), Red Mountain (Benton City), Walla Walla, Paterson, and Mattawa.

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The information in the table below is aggregated from personal correspondence with growers and winemakers, as well as information posted on Twitter and Facebook. It is not intended to be comprehensive but rather is intended as a snapshot of what is going on around the state. If you wish to send data for your grapes or vineyards (or correct any of the information below), please email me at wawinereport@gmail.com, leave a comment here, or leave a comment on the WWR Facebook page.