Mother nature has been more than generous this year as the 2010 growing season has given us more sun and more heat than we've seen in a long time. With conditions like these the grapes ripen well ahead of their normal schedule with higher sugar levels at harvest.
This year the timing couldn't be more perfect for our pinot noir. We harvested last weekend during the Niagara Wine Trail's Harvest Festival weekend, and this meant that visitors to our tasting room were able to come back to the crush pad and watch us sort and crush grapes.
It looks like we are going to be able to produce a pinot noir reminiscent of our 88 point Wine Spectator 2007 pinot. In 2007 we also saw extremely warm temperatures ultimately giving us ultra ripe flavor and significant weight from a higher than typical alcohol percentage.
The potential for higher alcohol comes from the sugar content in the grape measured as brix. This year our Stonehaus Vineyard, the one closest to Lower Mountain Road, came in at an amazing 24 brix. That means that it could easily boast 13% alcohol by volume. Luckily with a pH of 3.32 and total acidity of 6.45 g/l there will be plenty of natural acidity to keep this wine balanced.
Now we know that this might all be too much information for most of you but we want to stress that we are totally excited about the grapes we grew this season. For the next two weeks we will be fermenting and pressing pinot noir at the winery so stop by if you want to get a peek into what goes not making our critically acclaimed wines.