Up until late last week Brix were climbing rapidly. Then in the middle of the week we had some showers come through which has slowed the progression. We’ve now had foggy mornings and cool nights returning, finally! While at the beginning of last week it seemed certain that Pinot Noir would come in late this week, the game has changed, which it always does with Pinot. So how does one go about deciding to pick Pinot Noir?
1) Observe the Cluster and Pick a Berry
Try to pick from different spots from each cluster you sample including the front, back, top, and bottom.
2) Chew the Berry, separating the seeds and the skin from the pulp.
Spit out the seeds in your hand to observe how brown they are. These are getting close to ripe. I’m not a huge proponent that Pinot seeds need to be brown but it helps in determining where the grapes are in development.
3) Chew the skins to macerate them to determine color development and extract-ability.
I normally just spit out the juice and observe the color before it hits the ground but since this takes considerable practice the easier method (although slower) is to squeeze the skins in your fingers until the juice runs out. Observe the color in the juice.
This is fairly dark for Pinot so it looks like it will be a good color year for this variety.
4) Taste the flavors and acid balance. No pictures to assist here. Just make sure the balance is good, the acid is fresh, and the flavors are coming around. Pinot is deceiving because often flavors exist at lower Brix that are not readily apparent in the berries. Often, if you wait for fully developed flavors you’ve missed your ideal acid so I tend to rank acid development higher in Pinot than any other sign of ripeness.
That all being said, if the mornings continue to stay cool then our first Pinot will come in next Monday. However, if we lose the fog and it really starts to heat up it may still be this Friday.