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Home / Latest News / 2018 Harvest Stats and Winemaking Recommendations

2018 Harvest Stats and Winemaking Recommendations

November 27, 2018

An experienced home winemaker inquired about the three available vintages of Charlie Smith’s Cabernet Sauvignon; “which grapes can yield the best wine?

A lot of factors influence “the best”. The ‘16, ‘17 and ’18 vintages are all capable of stunning Cabernets. I am talking about ultra-premium wines whose adjacent rows sell for $150 plus a bottle. The 2017 vintage is the ripest of the three. It has the lowest TA, highest pH and a delayed harvest. After adjusting for acid and a small sugar drop, the wine will have rich, soft tannins and a deep full body. The ’17 will be available for enjoyment earlier than the ’16 or ’18. This may be your best. We have had very excited positive feed back on this vintage including that it’s a personal “best” from two customers with five or more vintages under their belt.

Small water and acid adjustments will provide a classic, balanced profile for a wine full of fruit aromas, a clean, fresh mouth feel and tannins to carry the wine for decades. The 2016 hits all the marks, but may not be the BEST at all times, when young.

The 2018 vintage is all about a long, comparatively moist growing season. It’s acid bids well for aromatics and a fresh mouth feel. It’s sugar points to the berries’ ripeness. This vintage combines many of the attributes of the other two. Will the high sugar dilution lessen its impact? Probably not much given the berry’s ripeness.

What is your BEST?

The safest option is equal parts of ’16 and ’18 – blurring the unique personalities of the vintages for each of their strengths. All stats from the 2018 vintage are included below along with a chart that includes winemaking recommendations.

Click here for 2018 Winemaking Recommendations. All stats are listed below:

Columbia Gorge Sauvignon Blanc | 18CGSB – Harvested on 9/7/2018

S02 Added 15 ppm
Titratable Acidity 7.03 g/L
pH 3.24
Brix (Refractometry) 21.8 degrees
Glucose + Fructose 230 g/L
L-Malic Acid 3.8 g/L
Tartaric Acid 4.3 g/L
Potassium 1342 mg/L
Alpha Amino Nitrogen 30 mg/L
Ammonia 24 mg/L
Yeast Available Nitrogen (YAN) 50 mg/L

2018 White Salmon Vineyard Sauvignon Blanc  | 18WSSB Harvested on 9/17/2018

Titratable Acidity 7.7 g/L
pH 2.97
Brix (Refractometry) 26.7 degrees
Glucose + Fructose 285 g/L
L-Malic Acid 2.8 g/L
Tartaric Acid 5.1 g/L
Potassium 1013 mg/L
Alpha Amino Nitrogen 17 mg/L
Ammonia 35 mg/L
Yeast Available Nitrogen (YAN) 46 mg/L

Red Mountain Cabernet Sauvignon

Titratable Acidity 4 g/L
pH 3.65
Brix (Refractometry) 28 degrees
Glucose + Fructose 291 g/L
L-Malic Acid 1.2 g/L
Tartaric Acid 4.4 g/L
Potassium 1610 mg/L
Alpha Amino Nitrogen 13 mg/L
Ammonia 11 mg/L
Yeast Available Nitrogen (YAN) 22 mg/L

Columbia Gorge Mosier Syrah | 18CGCH

Titratable Acidity 5.5 g/L
pH 3.42
Brix (Refractometry) 25.5 degrees
Glucose + Fructose 268 g/L
L-Malic Acid 2.4 g/L
Tartaric Acid 4.5 g/L
Potassium 1589 mg/L
Alpha Amino Nitrogen 21 mg/L
Ammonia 7 mg/L
Yeast Available Nitrogen (YAN) 26 mg/L

Columbia Gorge Gewürztraminer | 18CGGW

Titratable Acidity 5.0 g/L
pH 3.46
Brix (Refractometry) 22.7 degrees
Glucose + Fructose 247 g/L
L-Malic Acid 1.8 g/L
Tartaric Acid 4.3 g/L
Potassium 1570 mg/L
Alpha Amino Nitrogen <10 mg/L
Ammonia 21 mg/L
Yeast Available Nitrogen (YAN) 20 mg/L

Moody Vineyard Cabernet | 18MCS

Titratable Acidity 3.7 g/L
pH 3.76
Brix (Refractometry) 25.9 degrees
Glucose + Fructose 272 g/L
L-Malic Acid 1.4 g/L
Tartaric Acid 4.4 g/L
Potassium 1810 mg/L
Alpha Amino Nitrogen 38 mg/L
Ammonia 5 mg/L
Yeast Available Nitrogen (YAN) 43 mg/L

Umpqua Valley Tempranillo |18UVT

Titratable Acidity 5.1 g/L
pH 3.43
Brix (Refractometry) 22.9 degrees
Glucose + Fructose 239 g/L
L-Malic Acid 1.8 g/L
Tartaric Acid 5.2 g/L
Potassium 1193 mg/L
Alpha Amino Nitrogen 131 mg/L
Ammonia 98 mg/L
Yeast Available Nitrogen (YAN) 211 mg/L

Pinot Gris and Pinot Gris Ramato – Note, this sample was taken from the Ramato which was macerated with skins on. The Pinot Gris juice will have a lower pH.

Titratable Acidity 6 g/L
pH 3.4 Lower pH for Pinot Gris
Brix (Refractometry) 22.4 degrees
Glucose + Fructose 235 g/L
L-Malic Acid 3.2 g/L
Tartaric Acid 3.8 g/L
Potassium 1393 mg/L
Alpha Amino Nitrogen 97 mg/L
Ammonia 45 mg/L
Yeast Available Nitrogen (YAN) 134 mg/L

Pigasus Vineyard Merlot | 18BVM 

Titratable Acidity 6.5 g/L
pH 3.33
Brix (Refractometry) 25.1 degrees
Malic Acid .75 g/L
NOPA 74 mg/L
Ammonia 33 mg/L
Yeast Available Nitrogen (YAN) 106 mg/L

Charlie Smith Cabernet Sauvignon | 18CSCS

Titratable Acidity 5.0 g/L
pH 3.58
Brix (Refractometry) 27.8 degrees
Malic Acid 2.0 g/L
NOPA 85 mg/L
Ammonia 56 mg/L
Yeast Available Nitrogen (YAN) 140 mg/L

Carneros Sangiovese | 18CSG

Titratable Acidity 7.8 g/L
pH 3.28
Brix (Refractometry) 26.6 degrees
Malic Acid 2.3 g/L
NOPA 138 mg/L
Ammonia 74 mg/L
Yeast Available Nitrogen (YAN) 212 mg/L

Carneros Merlot | 18CM

Titratable Acidity 4.3 g/L
pH 3.48
Brix (Refractometry) 26.4 degrees
Malic Acid 0.3 g/L
NOPA 71 mg/L
Ammonia 21 mg/L
Yeast Available Nitrogen (YAN) 92 mg/L

Columbia Gorge Grüner Veltliner | 18CGGV

Titratable Acidity 6.4 g/L
pH 3.15
Brix (Refractometry) 20.1 degrees
Glucose + Fructose 207 g/L
L-Malic Acid 1.6 g/L
Tartaric Acid 6 g/L
Potassium 1094 mg/L
Alpha Amino Nitrogen 79 mg/L
Ammonia 46 mg/L
Yeast Available Nitrogen (YAN) 117 mg/L

White Salmon Vineyard Syrah | 18WS

Titratable Acidity 6.4 g/L
pH 3.35
Brix (Refractometry) 24.7 degrees
Glucose + Fructose 261 g/L
L-Malic Acid 3.2 g/L
Tartaric Acid 4.6 g/L
Potassium 1473 mg/L
Alpha Amino Nitrogen 47 mg/L
Ammonia 31 mg/L
Yeast Available Nitrogen (YAN) 72 mg/L

Plum Ridge Cabernet Franc | 18PRCF

Titratable Acidity 5.7 g/L
pH 3.53
Brix (Refractometry) 27.9 degrees
Malic Acid 3.8 g/L
NOPA 81 mg/L
Ammonia 29 mg/L
Yeast Available Nitrogen (YAN) 110 mg/L

Plum Ridge Petite Sirah | 18PRPS

Titratable Acidity 5.5 g/L
pH 3.25
Brix (Refractometry) 22.9 degrees
Malic Acid .5 g/L
NOPA 76 mg/L
Ammonia 35 mg/L
Yeast Available Nitrogen (YAN) 111 mg/L

Carneros Pinot Noir | 18CPN – Harvested on 9/17/2018

Titratable Acidity 7 g/L
pH 3.55
Brix (Refractometry) 24.9 degrees
Malic Acid 4 g/L
NOPA 272 mg/L
Ammonia 141 mg/L
Yeast Available Nitrogen (YAN) 413 mg/L

White Salmon Pinot Noir | 18WSPN

Titratable Acidity 4.9 5.4 g/L
pH 3.37 3.58
Brix (Refractometry) 25.4 25 degrees
Glucose + Fructose 269 261 g/L
L-Malic Acid 1.2 3 g/L
Tartaric Acid 5.1 4.4 g/L
Potassium 1178 1783 mg/L
Alpha Amino Nitrogen 9 68 mg/L
Ammonia 23 36 mg/L
Yeast Available Nitrogen (YAN) 28 97 mg/L

* The two stats represent the range.

Carneros Chardonnay | 18CCH – Harvested on 9/27/18

Titratable Acidity 8.2 g/L
pH 3.25
Brix (Refractometry) 23.1 degrees
Malic Acid 3.7 g/L
NOPA 135 mg/L
Ammonia 97 mg/L
Yeast Available Nitrogen (YAN) 232 mg/L

White Salmon Vineyard Chardonnay

Titratable Acidity 5.4 g/L
pH 3.58
Brix (Refractometry) 25 degrees
Glucose + Fructose 261 g/L
L-Malic Acid 3 g/L
Tartaric Acid 4.4 g/L
Potassium 1783 mg/L
Alpha Amino Nitrogen 68 mg/L
Ammonia 36 mg/L
Yeast Available Nitrogen (YAN) 97 mg/L

Columbia Gorge Chardonnay | 18CGCH

Titratable Acidity 6.4 g/L
pH 3.39
Brix (Refractometry) 22.9 degrees
Glucose + Fructose 239 g/L
L-Malic Acid 3.5 g/L
Tartaric Acid 4.3 g/L
Potassium 1470 mg/L
Alpha Amino Nitrogen 66 mg/L
Ammonia 43 mg/L
Yeast Available Nitrogen (YAN) 102 mg/L

2018 White Salmon Vineyard Pinot Noir – Harvested on 9/17/18

Titratable Acidity 5.5 g/L
pH 3.35
Brix (Refractometry) 24.2 degrees
Glucose + Fructose 251 g/L
L-Malic Acid 1.6 g/L
Tartaric Acid 5.5 g/L
Potassium 1369 mg/L
Alpha Amino Nitrogen 30 mg/L
Ammonia 25 mg/L
Yeast Available Nitrogen (YAN) 50 mg/L

2018 Carneros Primitivo– Harvested on 10/10/2018

Titratable Acidity 9 g/L
pH 3.13
Brix (Refractometry) 24.2 degrees
Malic Acid 4.1 g/L
NOPA 109 mg/L
Ammonia 94 mg/L
Yeast Available Nitrogen (YAN) 203 mg/L

Moody Vineyard Cabernet Franc | 18MCF

Titratable Acidity 3.7 g/L
pH 3.71
Brix (Refractometry) 25.4 degrees
Glucose + Fructose 266 g/L
L-Malic Acid 1.2 g/L
Tartaric Acid 3.8 g/L
Potassium 1575 mg/L
Alpha Amino Nitrogen 37 mg/L
Ammonia 3 mg/L
Yeast Available Nitrogen (YAN) 40 mg/L

Columbia Gorge Mosier Grenache | 18CGMG

Titratable Acidity 4.8 g/L
pH 3.38
Brix (Refractometry) 27.1 degrees
Glucose + Fructose 290 g/L
L-Malic Acid 1.4 g/L
Tartaric Acid 4.5 g/L
Potassium 1096 mg/L
Alpha Amino Nitrogen 62 mg/L
Ammonia 53 mg/L
Yeast Available Nitrogen (YAN) 105 mg/L

Columbia Gorge Riesling | 18CGR

Titratable Acidity 6.4 g/L
pH 3.23
Brix (Refractometry) 22.1 degrees
Glucose + Fructose 231 g/L
L-Malic Acid 2.1 g/L
Tartaric Acid 4.8 g/L
Potassium 1027 mg/L
Alpha Amino Nitrogen 85 mg/L
Ammonia 52 mg/L
Yeast Available Nitrogen (YAN) 127 mg/L

Caldwell Cabernet Sauvignon | 18CWCS

Titratable Acidity 5.1 g/L
pH 3.43
Brix (Refractometry) 24.1 degrees
Malic Acid 0.9 g/L
NOPA 78 mg/L
Ammonia 68 mg/L
Yeast Available Nitrogen (YAN) 144 mg/L

Plum Ridge Cabernet Sauvignon | 18PRCS

Titratable Acidity .7.7 g/L
pH 3.23
Brix (Refractometry) 23.3 degrees
Malic Acid 2.8 g/L
NOPA 92 mg/L
Ammonia 106 mg/L
Yeast Available Nitrogen (YAN) 198 mg/L

Dos Limones Zinfandel | 18SMZ

Titratable Acidity 6.4 g/L
pH 3.33
Brix (Refractometry) 24-27.5 degrees
Malic Acid 1.8 g/L
NOPA 118 mg/L
Ammonia 92 mg/L
Yeast Available Nitrogen (YAN) 210 mg/L

Peter’s Sweet Rosé | 18WSRO

Titratable Acidity 4.3 g/L
pH 3.69
Brix (Refractometry) 25.5 degrees
Glucose + Fructose 269 g/L
L-Malic Acid 1.9 g/L
Tartaric Acid 3.9 g/L
Potassium 1588 mg/L
Alpha Amino Nitrogen 76 mg/L
Ammonia 27 mg/L
Yeast Available Nitrogen (YAN) 97 mg/L

White Salmon Vineyard Riesling | 18WSVR

Titratable Acidity 6.8 g/L
pH 3.21
Brix (Refractometry) 23.6 degrees
Glucose + Fructose 248 g/L
L-Malic Acid 2 g/L
Tartaric Acid 5.9 g/L
Potassium 1302 mg/L
Alpha Amino Nitrogen 93 mg/L
Ammonia 36 mg/L
Yeast Available Nitrogen (YAN) 122 mg/L

Plum Ridge Zinfandel | 18PRZ

Titratable Acidity 8.5 g/L
pH 3.17
Brix (Refractometry) 27.4 degrees
Malic Acid 4.6 g/L
NOPA 116 mg/L
Ammonia 89 mg/L
Yeast Available Nitrogen (YAN) 205 mg/L

Plum Ridge Syrah | 18PRS

The brix is 24.5 – 26.5. The sample was damaged so we do not have pH or acid.

White Salmon Vineyard Malbec | 18WSMB – 24 brix, 3.45 pH

California Grapes

Vineyard Variety 2016 Harvest Date 2017 Harvest Date 2018 Harvest Date
Caldwell Cabernet Sauvignon 10/7 10/13  10/19
Charlie Smith Vineyard Cabernet Sauvignon 10/4 10/23  10/15
Dos Limones Vineyard Zinfandel 9/19 9/25 9/28/18
Las Brisas Vineyard Pinot Noir 9/1 9/1 9/17/18
Plum Ridge Vineyard Cabernet Franc 9/29 10/23 10/22/18
Plum Ridge Vineyard Cabernet Sauvignon 10/12 10/13 & 10/17  10/17/18
Plum Ridge Vineyard Syrah 9/21 9/19 10/22/18
Plum Ridge Vineyard Petite Sirah 9/29 10/3 10/23/18
Plum Ridge Vineyard Zinfandel 10/07 10/3 10/23/18
Santo Giordano Vineyards Sangiovese 9/28 10/3  10/18/18
Santo Giordano Vineyards Primitivo – – 10/10/18
Tolay Springs Vineyard Chardonnay – – 9/29/18
Pigasus Vineyard Merlot – – 10/16/18

Oregon and Washington Grapes

Vineyard Variety 2016 Harvest Date 2017 Harvest Date 2018  Harvest Date
Garnier Syrah 9/28 10/16 9/24/18
Garnier Grenache 9/29 – 10/11/18
Garnier Sauvignon Blanc 9/11 9/16 9/7/18
Gewurztraminer Jewett Creek 9/20 – 9/26
W’yeast Pinot Gris 9/20 – Harvested
W’yeast Pinto Gris Ramato – – Harvested
Moody Vineyard Cabernet Frank – – Harvested
Moody Vineyard Cabernet Sauvignon – – Harvested
Delfino Vineyards Tempranillo – – Harvested
Soluna Vineyards Gruner Veltliner – – 10/19/18
Klipsun Vineyards Cabernet Sauvignon – – 9/20/18
Columbia Gorge Chardonnay – – 9/25/18
Columbia Gorge Riesling – – 10/16/18
Chardonnay White Salmon Vineyard 9/24 9/25 Harvested
Pinot Noir White Salmon Vineyard 9/9, 9/19 9/23 Harvested
Sauvignon Blanc White Salmon Vineyard 9/30 9/17 9/17/18
Malbec White Salmon Vineyard 10/11 – 10/16/18
Syrah White Salmon Vineyard 10/11 – 10/17/18

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