Like most of the folks in the Russian River Valley, Ketcham Vineyard experienced a near-perfect growing season. We actually picked our first pinot on September 5th, earlier than many, and completed the harvest on September 19th. The grapes were picked between 23.8 and 25.2 brix and the flavors were out of this world.

For you pinot geeks who love to work the numbers, here is some of the vitals from the day of harvest. Also below are the numbers at the end of fermentation. From a palate perspective, all we can say is 'Wow.', which does not translate well into any number.

1) West Block:
~Blocks 1-3 were harvested on Labor Day, September 5, between 6:30am-8:15am.

Block #1 (115PN on 101-14 Rootstock)- 4 bins (1.897 tons)
Block #2 (667PN on 101-14 Rootstock)- 3 bins (1.563 tons)
Block #3-(777PN on 101-14 Rootstock)- 5 bins (2.239 tons)

• Ambient temperature was an average of 48 degrees F.
• Average brix was 25.5.
• The fruit was delivered to Deerfield Winery at about 9:30am.
• Total weight for Blocks 1-3 as delivered to Deerfield was 5.5 tons.
• Blocks 4-5 were harvested on September 19, between 6:30am-8:15am.
• Block #4 (777PN on 3309 Rootstock)- 3 bins (1.518 tons)
• Block #5 (828PN on 101-14 Rootstock)- 3.5 bins (1.861 tons)
• Ambient temperature was an average of 54 degrees F.
• Average brix was 25.5.
• The fruit was delivered to Deerfield Winery at about 11:00am.
• Total weight for Blocks 4-5 delivered to Deerfield was 3.389tons.

• Ambient temperature was an average of 70 degrees F.
• Average brix was 25.5.
• The fruit was delivered to Deerfield Winery at about 11:00am.

When primary fermentation finished, the various clones finished off with the following data:

CLONE 115:
Initial brix: 25.3
Initial pH: 3.7
Initial TA: .577 g/100 mL
Cold soak: 5 days at 50 degrees F
Fermentation length: 9 days
Maximum Fermentation Temp: 88 degrees F

CLONE 667:
Initial brix: 25.2
Initial pH: 3.72
Initial TA: .565 g/100 mL
Cold soak: 6 days at 52 degrees F
Fermentation length: 8 days
Maximum Fermentation Temp: 87 degrees F

CLONE: 777 on 101-14
Initial brix: 23.8
Initial pH: 3.69
Initial TA: .545 g/100 mL
Cold soak: 5 days at 50 degrees F
Fermentation length: 9 days
Maximum Fermentation Temp: 88 degrees F

CLONE: 777 on 3309
Initial brix: 24.9
Initial pH: 3.66
Initial TA: .525 g/100 mL
Cold soak:  6 days at 50 degrees F
Fermentation length: 11 days
Maximum Fermentation Temp:  85 degrees F

CLONE: 828
Initial brix: 24.2
Initial pH: 3.77
Initial TA:  .506 g/100 mL
Cold soak: 6 days at 52 degrees F
Fermentation length: 9 days
Maximum Fermentation Temp: 88 degrees F