Hudson Valley Harvest Report

It's been a very tough year for the grape growers. Here is what has been going on in the Hudson Valley the past two weeks.

Hudson-Chatham Winery: In the last two weeks they have pulled from four local vineyards. After a very tough year in the Hudson Valley, which suffered a heavy frost (27 degrees) on May 19th, thecrops recovered just in time for harvest. Their first batch was from our Kinderhoot Vineyards - Elvira, Dutchess and Seyval, all of which were about 20 brix, which we make a field blend out of for our Bannerman's Castle Amber Cream. Secound harvesting took place at the Hudson-Chatham Winery's front block. They pulled a ton of estate Seyval Blanc also around 20 to 21 brix. The fourth vineyard was from Doug Glorie's vineyard in Marlborough, NY. Doug's fruit was beautiful! One half-ton of DeChaunac and one half-ton of Seyval Blanc. Around 19 - 20 brix each. Very nice color and flavor. Final pick was their Baco Noir, approximately one ton from Cassleces Family Vineyard in Athens, NY. Baco was at 21 brix. Dark, dark berries

Whitecliff Vineyards: A few weeks ago they harvested their Estate Seyval and it came in at 19 Brix and they picked 4 tons. This week they processed Seyval they sourced from Glorie Farm Winery. This Seyval came in at 17.5 brix with acid at 6 grams per liter and ph of 3.2.

Brotherhood Winery This week they harvested and pressed Chardonnay from their Hudson Vineyards to use in their sparkling wines.  Total tonnage pick for this first Chardonnay picking was 6.9 tons.  Brix came in at 18.4, TA was 0.75g% and pH was 3.38.  They will be picking more Chardonnay this weekend.

Measuring Brix

Matt Spaccarelli of Benmarl Winery uses a aerometer to measure brix levels in processing Seyval

Processing Seyval with a Floatclear

This past weekend Whitecliff Vineyards harvested Seyval. Seyval is the main ingredient in their signature wine "Awosting White." This year they purchased a floatclear which makes the process go a bit quicker as you will see explained in the video below.

Harvest Report Update

It seems that the Hudson Valley fruit seems has higher brix during this harvest season than the other wine regions like the Finger Lakes and Long Island. Thoughts are this is a reflection of the heat in the valley. Not sure if I go for that. It's been a strange and difficult growing season.

As you can see in the above picutre, the nets are up to keep away birds and deer. Sometimes they get to the grapes before anyone else. Not good.

In the Hudson Valley, Cab Franc brix are about 16.7, Chardonnay about 15, Fosh at 21.6, Merlot 16.9, Noiret 16.7, Pinot Noir 18.5, Riesling 17.4, but 16.1 in the northern part of the region, Seyval 18.8. These readings are from last week.

The grapes seem to be coming around. Different parts of the region experience different weather patterns. Growers will be picking when they feel their grapes are at the bix level suited for them. Hopefully we will still have warm days and cool nights. Who knows with Mother Nature, she has a mind of her own.