HARVEST WINE WEEKEND: STAGES OF HARVEST
Each Vintage Tells Its Own Story
Harvest in Paso Robles is unique, special and unsurpassed. Each vine cycle, growers and winemakers enjoy the hot and dry climate conditions. The Templeton Gap’s cooling affect allows the region to grow many varieties that otherwise couldn’t survive a warmer region. Each harvest, winemakers and consumers are able to enjoy single varietals and blends that are not expressed anywhere else in the world like Paso Robles.
Paso Robles, “What a life” –
A year in Paso Robles is truly unique for any variety. Early in the year, the vines enjoy the winter rains with no real threat of frost. The bud break happens as early as March; Cabernet Sauvignon waits until May. The grapes start to show true colors during verasion in mid-summer. August, like many wine regions, is when a Harvest truly excels or just remains good. That is when Paso Robles shines. A typical August day starts with early morning fog, followed by a steadily rising temperature, reaching its height in late afternoon, and then cooling down to create even and balanced ripening. Finally, actual harvesting takes place from late August all the way to November. Other regions have to worry about hail, snow and other extreme weather conditions. Paso Robles’ overall arid climate allows longer hang time that most regions only dream about.
Paso Robles, “The land of Variety” –
Chateauneuf-Du-Pape boasts 22 varietals, Bordeaux blends seven iconic varieties, Burgundy reveres two varietals and Italy claims to have the “King of Grapes” with Nebbiolo. Paso Robles has them all, plus more! Its unique climate, vineyard aspects and soil combine to create several meso-climates that allow the area to grow all of the varietals from almost any major region in the world. What makes Paso Robles even more distinctive is the bottling of both single varietals and blends, something unique to the region.
Paso Robles Harvest Facts
• Average 50 degrees temperature fluctuation from day to night
• Has three U.C. Davis climate zones
• Over 200 wineries
• Over 400 varieties and clones grown
• Average sugar levels 24° Brix
• Average p/h level 3.5