California Vineyards & Wineries What’s Happening In May & June

So many wine lovers know which types of wine they like, what kinds of food they like with their wine, the best prices for wine and the wine growing regions they appreciate the most. But how many of you wine lovers know much about what happens in the vineyards or in the winery day to day? For this issue of Elite, I will share what some wineries are doing at the same time you are reading this issue, during May and June. Here are a few answers from winemakers I reached out to:

Mitch Cosentino, Pure Cru, Lodi to Napa Valley

“As spring comes to Wine Country the days get longer and with that comes bud break and the ‘greening’ of the grapevines. In May we will start seeing the flowering and we will get the first look at THE beginning of the cluster development. The exact timing of all that goes on in the vineyards can vary quite a bit depending on each variety, appellation, specific sites, and terroir. 
In the winery blending for new bottlings is keeping the winemakers busy so that they can be prepared for the next harvest starting in two to three months. Another thing that is vital in today’s market is marketing. More and more that involves the winemakers and owners themselves. We have to host marketing events at the wineries and also get on the road to travel to key markets to let the distributors, the salespeople, the retailers, and restaurateurs learn about the current wines and the process from vineyard to the glass. Winemaker dinners can be a key to reaching the actual consumers. This is essential. Reaching all of those in the industry chain is very important. There are no shortcuts. A lot is involved in the non-harvest times for everyone at the Winery.”

Adam LaZarre, LaZarre Wines, Portlandia, Broadside Cellars & others in the Central Coast

“May and June in the winery are when you do your pre-harvest planning. You have to order supplies like yeasts and fining agents used for fermentations. May is also the last time you can order new French barrels. Cooperages manufacturer barrels to order so not only does it take time to make the barrels, but they have to be placed on a container ship and brought to the states. Then they have to find their way to California. Add in a dockworkers’ strike on either side of the ocean…
This is also the time we bottle. Pinot Noir, barrel fermented Chardonnay, Cabernet from two previous harvests ago. We have to make space for the upcoming pick so barrels and tanks are emptied. It’s also the last time you can take vacation. July and August are absolutely nuts.”

Janell Dusi of J Dusi Wines, Paso Robles

“We are in the bottling mode now, so May and June tend to be quieter months in the cellar, as we are just maintaining barrels from the previous harvest. Tasting and topping barrels still happens monthly and ideas are flowing on what new blends might be developing if any new blends. May is our annual Paso Robles Wine Festival, which has been improving every year and always fun to look forward to the energy of a great wine festival.
In the Vineyard…we are working on shoot thinning, leaving the strong fruitful shoots, and pulling off the weak ones to promote good healthy growth.”

Eve Bushman has a Level Two Intermediate Certification from the Wine and Spirits Education Trust (WSET), a “certification in the first globally-recognized course” as an American Wine Specialist ® from the North American Sommelier Association (NASA), Level 1 Sake Award from WSET, was the subject of a 60-minute Wine Immersion video (over 16k views), authored “Wine Etiquette for Everyone” and has served as a judge for the Proof Awards, Cellarmasters, LA Wine Competition, Long Beach Grand Cru and the Global Wine Awards. You can email Eve@EveWine101.com to ask a question about wine or spirits.

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