Pre-Véraison.  Birdnest discoveries are becoming common on Three Feathers vineyard.

50 Shades of Purple

Véraison is a French word describing the process of ripening in grapes.  After the plants bloom, they go through a two month long period of maturation during which the plants, essentially climbing vines, put on tremendous growth of the shoots and tendrils.  Just when you are exhausted from trimming, hedging and trying to keep the vines in their trellis, an occasional purple grape appears. This is the Véraison Phase.  In a very short time, one week to ten days, the plants stop growing and the grapes start to turn color.

Once this process begins, the grapes will swell and become progressively sweeter.  Our job then is to thin any under-ripe fruit and check frequently for the sugar content required to make a desired wine.

August 15, 2018 | Véraison begins in the Precoce

Pinot Noir grapes, Precoce clone, beginning the véraison process.

Précoce, an early ripening Pinot Noir clone, in the véraison process.  Grapes begin to ripen growing in size, weight and sugar content.

August 25, 2018 | Véraison begins in the Pommard

Late summer Pinot Noir grapes, Pommard clone, in veraison.

August 30, 2018 | Three Feathers Pinot Noir Dijon clone 667 trimmed for harvest

Pinot Noir grapes, Dijon clone 667, in mid-stage of véraison on Three Feathers Estate, Chehalem Mountain AVA, Oregon.

September 2, 2018 | Précoce, an early ripening varietal, at a sugar count of 15-17 Brix

Pinot Noir grapes, Précoce clone, at 15-17 Brix on Torio Vineyard, Chehalem Mountain AVA, Oregon.

We aim for a sugar count (Brix) of 22-23.5 to produce a clean tasting wine with a good balance between sweetness and acidity.