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 |