Happy 2014 harvest, everyone.
Reports from the field: clean grapes, very few birds, practically no hens & chickens.
I’m predicting that the ’14 vintage pinot noirs will be jammy and robust but with fewer tannic spirit than the ’12s, which was a remarkably dry year.
I visited some of my friends (and clients) last week while they were fermenting their beautiful Fossil & Fawn pinot noir and chardonnay. Jim Fischer described the grapes and “happy and healthy, which is all an Oregon winemaker really wants — just like a baby.” (He is going to make a terrific father one day.)