Well it’s that time of year again when we start thinking about the upcoming harvest. In the winery we are just finishing up the last of the bottling season. We have a couple more Single Vineyards to go, and Trilogy, and that’s about it.
Preparations are being made in the cellar for the upcoming harvest – equipment maintenance, bin cleaning, sorting table set-up, etc. We’re starting to feel the buzz!
In the vineyard, as you will see from the photos, we are fully underway with veraison. About 80-90% of the grapes at the Komes Ranch (our Estate Vineyard) are through, except for the Cabernet Franc and Petit Verdot, which are only at about 10%. Most of the Cabernet blocks started veraison around July 24th. They progressed slowly during the last week of July, but colored quickly the first week of August. Our Crossroads Ranch is similar in veraison percentage, although our Sauvignon Blanc is through 100%.
While we have had high afternoon temperatures, most mornings have been relatively cool and/or foggy, and we haven’t experienced the intense heat we had at this time last year. Current vineyard activities include cluster counting (to get accurate crop estimates), fruit thinning (for a more balanced vine that leads to greater fruit quality), leaf thinning (to open up the canopy to allow more exposure and better air flow), measuring vine water status, and scouting for canopy or fruit problems. We also do leaf blade sampling – taking samples of the leaf tissue to determine if there are any nutrient deficiencies. Finally, we’re putting up shade cloths on specific vineyard blocks that are more vulnerable to direct sunlight to protect clusters from sunburn.
We’re seeing a somewhat heavier than normal crop load this year, which is probably more like an average crop load in that we’ve had many years of below average yields due to the drought. So far everything is looking terrific, and we look forward to another great harvest!
Note: The following article was originally written by Julia Hollister and published in the Capital Press on July 22, 2018 and can be found here.
Western Innovator: Vineyard, winery work in progress
John Komes constantly experiments with new techniques at Flora Springs Vineyards and Winery.
NAPA VALLEY, Calif. — John Komes can tell you a lot about viticulture and the changes he’s witnessed; he’s been at it for 41 years.
“My ‘first’ career was as a contractor, and I worked on construction projects all over the Bay Area,” he said. “But in the early 1970s I took a wine appreciation course and my fascination with wine just took off. When my parents bought the Flora Springs property in 1977, I convinced them to let me start making wine from the vines there.
“Part of my motivation was that I wanted to move my family to Napa Valley. It was so unspoiled, so bucolic, and it seemed like a good place to raise children. And I loved the idea of having the whole family involved in the winery. Today I work closely with my son, my brother-in-law and my nephew, which is very satisfying.”
Komes said there have been many changes in viticulture since he got started, and he’s learned much over the years. At Flora Springs he is constantly experimenting, both in the vineyard and the winery. They were one of the first wineries to try barrel fermentation with Chardonnay.
“Our flagship wine, Trilogy, which we introduced in 1984, was one of Napa Valley’s the first proprietary red Bordeaux-style blends,” he said.
“Because we’ve owned our vineyards for so long we’ve had several opportunities to replant, and every time we do, we experiment with different spacing, rootstocks, clones, trellis systems, you name it,” he said. “It’s all about fine tuning as you go along, and I can tell you that the wines we make today are more compelling than ever because of the experimenting we’ve done over the years.”
Napa Valley is a superb place to grow grapes, but over time Komes admits he has learned a lot about which varieties grow best here. This is a region where Cabernet Sauvignon thrives, and the Sauvignon Blanc also grows well.
“I guess to answer the question, the hardest grapes to grow are the varieties that are planted in the wrong place,” he said.
The family has 500 acres throughout the Napa Valley, 300 of which are planted to vineyard.
“We have estate properties in Carneros, Oakville, Rutherford and St. Helena, and we produce varietal wines ranging from Sauvignon Blanc and Chardonnay to Merlot, Cabernet Sauvignon and other red Bordeaux varietals,” he said. “All of our vineyards are sustainably farmed, and many are farmed organically.”
Wine tastes are changing, and Komes sees more people gravitating to reds these days, but that’s not to say there aren’t a lot of white wine lovers out there.
“In fact, we happened to notice recently that there is no white wine emoji, just a red one! So Flora Springs launched a ‘Where’s the #WhiteWineEmoji’ campaign, and we’re inviting people to sign a petition to have one created,” Komes said. “People can go our website at www.florasprings.com to learn more.”
In spite of the excellent weather and high-quality grapes, Komes said two challenges stand out.
“The two that stand out to me are climate change and labor,” he said. “But the wine industry has faced a lot of challenges, and when we work together we usually find solutions.”
One more thing: What about the big wineries in Napa?
“People often ask me if I think there are too many wineries in Napa Valley. I don’t think there are too many wineries; I just think there are too many big wineries,” he said. “In the last couple of decades the wine industry has experienced what many American industries have undergone: conglomeration. A few big guys buying up the little guys.
“But the little guy is the genius of this industry. The one who discovers new techniques in the vineyards and wineries, who finds and develops small plots of land that produce outstanding grapes, who innovates and creates. I like to think we still have that spirit at Flora Springs, and I certainly think it shows in our wines and hospitality. I also think there will always be little guys, people willing to risk everything to pursue their life’s passion. And to them, I raise my glass!”
Residence: Napa Valley
Occupation: Founder, president and proprietor of Flora Springs Vineyards and Winery
Years in Business: 41
Family: Married to Carrie Komes. Son is Nat Komes. Sister and brother-in-law are Julie Komes Garvey and Pat Garvey.
The cool and rainy spring slowed the start of the growing season at all of the Flora Springs ranches. Bud break started several weeks later than the past several harvests, however, this additional span provided more time for the vineyard crew to conduct other activities. One of which was to apply a compost tea to all of the ranches to stimulate soil microbial populations. Discing has recently been conducted at all the ranches as well. Jenny Rohrs, our Viticulturist, is examining the vines block by block to prioritize which ones will be suckered and leafed first.
In the winery, we are just finishing up our annual “Musical Barrel” routine – whereby, we move all the past years vintage into the cave, and move the previous year’s vintage (2016 in this case) into our barrel room. As noted previously, this enables us to draw from these barrels more efficiently when making blends prior to bottling. We continue to top the barrels in both the cave and barrel buildings. The wine experiences a certain amount of natural evaporation – roughly 5% or more over the barrel aging process. To ensure the barrel does not have any headspace, which would result in oxidation over time, we top them up every 3 weeks throughout the entire aging period. We are also getting into the start of the bottling season. We have bottled the Pinot Grigio and Rosé, and will be bottling the Sauvignon Blanc and Chardonnays over the next several weeks.
Bud swell began in the vineyards on March 12th, and by the time you read this we should be well into bud break in many our blocks, which means the growing season has begun! It also means we’re in full frost protection mode. Even a short period of below-freezing temperatures can damage young buds, shoots, leaves and clusters, so it’s our priority to protect them. We have weather stations in each vineyard that alert us when temperatures start to dip down to 32° F or lower. When that happens, our crew heads out to turn on the wind machines or sprinkler systems we have in place; even warming the air around the vines a degree or two can make a difference. Besides frost protection, we’re really hoping for more rain. The best way to start the growing season is with a full soil profile. It helps the vines push those new shoots and build up a healthy canopy.
We’re excited to release our first wine from the 2017 vintage, our 2017 Napa Valley Pinot Grigio. 2017 was a momentous year in Napa Valley, and we know there will be a lot of curiosity about the vintage. Following is our take on the growing season and vintage, including the wildfires that affected so many in our community. Despite many challenges, we think that 2017 will go down in history not only for the wildfires but for the high quality of the 2017 vintage and wines.
2017 began with winter rain, and lots of it, enough to fill reservoirs, replenish groundwater and bring a five year drought in California to an end. Our spring weather was mild, and due to the abundance of water the vines experienced vigorous growth. We were vigilant about canopy management, going through our vineyards and removing excess leaves to ensure the developing grapes had adequate sunlight and air flow. With just a few summer heat spikes, it first appeared that harvest would proceed at a normal pace, but a heat wave over Labor Day weekend hastened picking during the first two weeks of September. Cooler temperatures arrived in mid-September, giving our red fruit extra time on the vine. Overall though, harvest was early in 2017; the last of Flora Springs’ grapes were harvested on Saturday, October 7.
Of course it’s impossible to look back at the 2017 harvest without remarking on the tragic wildfires that affected Napa Valley and neighboring growing regions. At Flora Springs we are enormously grateful to the first responders, law enforcement, community leaders, organizations and volunteers who worked tirelessly to keep our communities safe. We are also incredibly blessed, or perhaps lucky, that our grapes had all been picked prior to the start of the fires on October 8. We were not alone in this good fortune. Damage to Napa Valley wineries and vineyards was not widespread, as the fires burned predominantly in the forested hillsides. The Napa Valley floor between Highway 29 and the Silverado Trail – where our estate winery and vineyards are located – saw little to no impact. In fact, less than 10 percent of Napa Valley’s wineries and less than 8 percent of vineyards experienced direct damage from the fires, and it’s estimated that 90 percent of the total grape tonnage was picked before the fires started.
Still, we know that wine enthusiasts will have lingering questions about the effect of the fires on the grape harvest, and particularly about what is known as smoke taint. A brief explanation: a wine with smoke taint will have a distinct, unpleasant taste that is often compared to a campfire or ashtray. Unlike “smoky aromatics” that might arise from a wine’s contact with an oak barrel, smoke taint is strong and acrid, dominating the sensory characteristics of the wine. Smoke taint can occur when un-picked grapes come into contact with wildfire smoke; the smoke penetrates the grape skins and its compounds can be activated upon fermentation. In this way, even grapes that do not smell or taste smoky can yield a smoke-tainted wine. Rest assured that the few Napa Valley vintners who harvested fruit after the fires were hyper-aware of the possibility of smoke taint and have done everything possible to ensure only the highest quality 2017 wines go to market.
Now back to the quality of the 2017 vintage: for the vast majority of vintners who harvested their grapes prior to the fires there’s a shared sense of excitement about the wines from 2017, most of which are still in barrel. Says Winemaker Paul Steinauer, “Although our yields were somewhat smaller, the 2017 wines are already showing concentration and richness. The whites have bright, fresh flavors and the reds are saturated in color with powerful fruit flavors. There’s no reason to believe this vintage will not rank among the finest of the decade.”
Looking back, the 2017 wildfires challenged our community in innumerable ways, but also demonstrated our shared spirit of strength and resilience. At Flora Springs, in addition to being humbled by our good fortune and the outpouring of generosity from our friends around the world, we’re excited to open the chapter on the 2017 vintage.
“Everyone who knows me knows I have an affinity for wild boars. That’s why we named one of our Single Vineyard Cabernets Wild Boar. My first encounter with this animal happened back in the mid-1970s, when my dad retired from Bechtel. He was looking for land to invest his money in. At the time, land in Napa Valley cost $25,000 an acre, and Dad wasn’t ready to pay that much. But in Pope Valley land was ‘cheap’ – only $1,000 an acre. He found 100 acres that had a lake, walnut trees, etc. The owner said he’d sell it, and my Dad thought he had a deal. Then he read somewhere that Louis Martini had bought it. Apparently the owner wanted to sell to a ‘local.’
So, my dad bought a place next door, 500 acres, 60 of them planted. There was an old house on the property with nine bedrooms and eight bathrooms but no living room. (One can only surmise what that house was used for!) My dad asked me if I could build him a living room – I was still a contractor at the time.
So I hired some guys, and one of them was up on a scaffold doing some plastering and he saw a wild boar grazing nearby. He called me and said ‘John, there’s a wild boar on your property. Can I shoot him?’ I said ‘Why don’t you call the game warden?’ He said ‘John, a wild boar is a varmint; all I need is your permission.’ I said ‘Ok, as long as you give me the hind quarter.’ So he got his gun, and he shot it. A few minutes later I get a call from my dad: ‘John, John! One of your guys just shot the neighbor’s pig!’”
Addendum: “I did finish that house, and we put it up for sale, along with 20 acres. A woman who was the ex-mayor of Coronado wanted to buy it, said she wanted to live in the country. But she didn’t know if she could manage 20 acres…could we make it 10 for the same price? Done!”
We have officially picked all of our Pinot Grigio and Sauvignon Blanc for the year. We started the Pinot Grigio on August 15th, and finished the Sauvignon Blanc on August 31st.
We then started harvesting the Lavender Hill Chardonnay in Carneros on September 6th. The very next day, we received Merlot from the Estate. This is the earliest date on record for reds.
The last week was pretty crazy…Phoenix-like temperatures in the 115 degree range! On top of that, the valley was blanketed with smoke from a fire burning in Butte County. Fortunately, both have subsided and we are back to average harvest temperatures once again…at least for the time being.
We will be bringing in additional Merlot, as well as Petit Verdot from Oakville, on Monday and Tuesday. Then we will finish up with the last of the white grapes on Wednesday.
The harvest has been pretty fast and furious thus far – keeping things exciting. We were very proactive with our irrigation regimen before and during the heatwave, so the fruit is still in excellent condition. We are extremely pleased with the quality thus far, and expect to make some fantastic wines!
Note: The following was excerpted from an article written by David Stoneberg and published in The Weekly Calistogan. The full article can be found here.
The winter, with its abundant rain and the ensuing growing season that was perfect for ripening wine grapes has many growers optimistic about the 2017 harvest. For some, workers are already harvesting their sauvignon blanc and chardonnay grapes; others, though, are waiting for the first grapes to cross the crushpad…
Oakville – Linda Neal, grower, Tierra Roja Vineyard, “Yount Mill kicked off the Oakville season on Aug. 9, harvesting for sparkling wines, with other white varietals quickly following, reports Kendall Hoxsey-Onysko. Turnbull follows with sauvignon blanc at the winery on Aug. 23. Winemaker Peter Heitz writes, “The flavors are fantastic!” Flora Springs may have started two days later, but did so with a saber flourish as winemaker Paul Steinauer christens the first load…”
Over that past few weeks our vineyards have been abuzz with activity. As farmers, our family constantly tends to the vineyards which means meticulous care for every vine throughout our properties in Napa Valley.
With the immense amount of rainfall received over winter, we are seeing a lot more vigor than in previous vintages. Earlier this month we kept busy with leaf removal and shoot positioning to foster adequate light through the canopy and properly see each cluster to maturity. Things are looking great out there and we anticipate a bumper crop for the 2017 vintage.
Over the years, my family has acquired nearly 350 acres of vineyards – which means we have spent much time planting and replanting vines. The newest of late, is the replanting of a 15-acre fallow block on our Crossroads Ranch to Cabernet Sauvignon Clone 2. We anticipate this vineyard to come to fruition in the next 3-to-5 years with excellent Oakville fruit. Stay tuned!
As a vintner, one of the questions I’m asked most often is: “Is this going to be a good year?” The reviewer, of course, is referring to the condition of the grapes. My response is that growing grapes is kind of like a football game. They both have four quarters.
The first quarter – or season – is winter. In football, the first quarter involves deciding what game plan to use after seeing your opponent on the field. Winter for the grape farmer is much the same, analyzing the rainfall and pruning the vines to get the desired outcome. The way you prune – and the number of spurs you leave on the vine – determines the amount and quality of the fruit you’ll get. In football, similarly, the first quarter determines what formation best suits the situation.
The second quarter is spring. Now the game gets interesting. The farmer must play defense, protecting the vines from frost and wind. Either condition can change the whole offensive game plan, causing damage or loss of the tender young buds and flowers that eventually turn into fruit. Either of these would be akin to losing your star running back, something to avoid as much as humanly possible.
At half time the farmer pauses to consider the crop load and canopy management techniques. At this point, with the end game in site, efforts should be directed at the highest possible quality of fruit, not necessarily the greatest quantity.
The third quarter is summer. Things happen quickly during this phase. The clusters take shape and the grapes go through verasion (when they soften and, with red grapes, change color). The farmer prays for warm days, cool nights and low humidity. He or she must determine when to water and how best to prune the vine canopies so that the grapes get enough sunlight to ripen but not burn. The third quarter of the football game is also a show of force, a time to determine the strength of your team and the weakness of your opponent and let them play to their capabilities.
Then there’s the fourth quarter. At the end of the third quarter of Super Bowl 2017, if you were to ask the Atlanta Falcons coach if this was going to be “a good year,” he would have had a positive reply. The fourth quarter is crucial. You either have a maintenance strategy or a go-for-broke strategy. In grape farming, if the weather is favorable and the fruit looks good, it’s a matter of maintaining your position with a little crop management, dropping a little under-ripe fruit to encourage uniform ripening. But if the weather changes and rains are on the horizon, you might try to hasten ripening by dropping lots of fruit, hoping that a smaller crop will ripen more quickly. If it does rain, you can try to keep the berries dry, but if the berries break down before picking, you know how the Atlanta Falcons felt after Super Bowl 2017.
So you see, farmers never know how a vintage will turn out until the fruit is picked and the game is over. I hope you enjoy your next bottle of wine, and next year’s Super Bowl!