Here at Township 7 we've crushed our Sauvignon Blanc. A good but tiny crop. I've got a question: How could we project 10 tons, then the grower suggests it will be a little light then we adjust to 8 tons then we actually receive 3.5 tons? That's about a ton/acre and while it was nice fruit it certainly didn't taste/look like super low yield stuff. Where'd the other 60% go?
Anyfreakinhow: we're in a little lull while we wait for Chards and some Semi to slide in over the next 5 - 10 days. Then probably some Syrah followed by Merlot and then whatever Cab manages to ripen.
Desperadoes and such: Lots of talk around the valley and across the wine growing province about cash rich newbie wineries offering ridiculous amounts of money to growers for fruit that is already contracted. When you first hear the $$ mentioned the reaction is: no, that's not right, you misunderstood. But after awhile you hear it from other sources. In the last 18 months there's been some boat rockin' by the new breed of wine folk. Who knows how it will all shake out.
Here's one scenario: grower A decides to cash in and sell to the young and the trendy. New winery fails to produce the kind of quality that cements a relationship with the consumer and after a year or two is no longer a happy camper. The honeymoon is over. Now what does Grower A do?