Grapes are in! It is time to look back at the harvest and see what happened. Another memorable harvest indeed. A successful one, my 39th in Washington State. While the wines are certainly not finished, I am happy to say that 2018 was a good one for Brian Carter Cellars and Washington State. The flavors are really nice across almost all varieties. It was a warmer year which favored the varieties that like basking in the heat such as Cabernet Sauvignon. Just to put the heat in perspective: while 2018 was warmer than average, it was not in the record-setting league of 2015. 2018 was in terms of heat pretty close to 2017. The hot summer got harvest started a week earlier than normal, but a moderate September and October temperatures gave us good hang time on most of our fruit. Harvest finished at the end of October which is pretty normal. We did have some rain this year, which caused us to cancel several pickings in October, but it did not last long and did not seem to have a significant effect on quality.
Quantity wise, yields were pretty close to expected in most vineyards. I worked with each grower to assure we had a modest yield while supplying what we needed. In total we crushed about 160 tons and just under 100 tons for Brian Carter Cellars, the balance being for our custom clients. This puts Brian Carter Cellars production a bit higher than the 2017 harvest and almost exactly what we did in 2016.
Again, the wines are tasting good. The white and rosé wines are fruit forward with some weight; the reds are dark in color and have good varietal character and balance. The tannins in the Bordeaux varieties are there but have a nice ripe smoothness. More to come as the wines get finished; I can’t wait until the spring when I start blending!
Brian Carter, Winemaker