This week (week of October 9), we processed final samples for the 2020 Veraison to Harvest season. We are stopping a week earlier than normal for a couple of reasons. First, we received word last week of a 20% reduction in the funds we had budgeted for support – an outcome of state budget challenges related to COVID-19 and its impact on the economy. By stopping now, we will save some labor and material costs related to collecting, shipping, and processing fruit samples. The other reason is that a number of environmental factors have accelerated harvest – principally ideal ripening weather and low yields in some varieties related to spring frost episodes (May 8-9 and 12-13).
We started a week earlier than normal, but this is only the 7th sample week – typically we collect for 8 weeks. The last time we stopped this early was in 2012 – an extremely early year, due to unseasonably warm weather in March that prompted early budbreak – and like this year, led to significant bud injury, particularly in Native Labrusca type varieties.
Harvest. At the start, we sampled from 25 different varieties. Only 9 remain in this week’s samples. Of the varieties represented by multiple sites, only Cabernet Franc (1/11 harvested), Riesling (1/13 harvested) and Merlot (1/4 harvested) remain mostly unharvested. A few other vinifera (Pinot noir and Chardonnay in Niagara, Malbec on Long Island) have one block each remaining. Two Frontenac blocks in Champlain are still hanging. Among the other hybrids only acid-retaining Vidal blanc and Traminett have not been harvested.
Fruit Composition. Without getting into too much detail, almost all varieties ended up 2-3 °Brix higher than last year and 2-3 g/L lower titratable acidity (TA) than last year. Numbers on the Catawba and Concord blocks (18.8 and 19.0 °Brix) seem almost unprecedented. Cabernet Franc is posting higher soluble solids on average, but similar TAs to last year. Riesling averages ad 2.5 °Brix ahead of last year, and TA’s are plateauing at 9 g/L on average – only slightly lower than last year. For Merlot, the 25.5 °Brix sample from Niagara countyseems to be an outlier (but not erroneous – last week it was at 24.5 °Brix), the two Long Island samples being lower at 18.7 and 20 °Brix, respectively.
Thanks and Upcoming Final Issue. With sampling done for the season, we will pause for a few weeks before sending out the final Veraison to Harvest on October 29, featuring our reviews of the growing season and the numbers we have published each week. This newsletter represents the efforts of many, including four regional extension programs, the (newly renamed) NY Craft Beverages Analytical Laboratory, and the two statewide extension programs that collect, analyze, and write about the data and other observations. A special thanks goes to Robin Ross, of Arrowhead Vineyards in Lockport, who collected and sent us samples from Niagara county. Finally, our funding through the New York Wine and Grape Foundation is what enables us to have a data-based update every week from Veraison to Harvest.