After a fast and early opening, the harvest season has settled down a bit. No sooner did we put the last press load of Sauvignon Blanc into a tank for a cold soak and the temperatures soared. Across Napa and into Sonoma, the mercury hit triple digits for three days straight. While a heat event such as this will push brix levels in the berries, it also tends to stall or delay overall ripening. Currently, we are enjoying more moderate temps and are allowing the vines to recover from the heat while we continue to monitor ripening. We expect to start bringing in the first red grapes from earlier-ripening sites in the next week or so.

Brix and the Ripening Process

Brix is a very useful leading indicator in the ripening process, but it does not tell the entire tale. Ripening is a complex process that, in the end, is best measured with an experienced palate. B Cellars’ Master Winemaker, Kirk Venge, always makes the final call to pick after tasting the grapes while walking the vineyard and observing the look and feel of the canopies and the vines.

While grapes ripen on the vines, their makeup and chemistry are changing in three distinct areas:

Hambrecht Vineyard

Hambrecht Vineyard is located just west of the town of Windsor, in the Dry Creek AVA in Sonoma County.

It is approximately 30 miles north west of B Cellars, as the crow flies.

B Cellars sources Sauvignon Blanc and Zinfandel from Hambrecht Vineyard.

Date Harvested: September 4, 2020

Varietal: Sauvignon Blanc

Tons Picked: TBD

Shop the Harvest

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Twilight In The Vineyard