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W i n e s & V i n e s n O V e M B e R 2 0 1 4 19 three weeks earlier than last year. "With the shortage of rain this year, we began an earlier watering program to make sure vines received sufficient water. We normally turn off water six weeks before harvest. This year we re- moved water just three weeks before harvest." Rock Hill experienced an unusual amount of raisins, and the lack of groundwater has caused the grapes to dehydrate sooner than in years past, duPont said. Record grape harvests across the Northwest are pushing custom-crush facilities to capacity and giving some cause to expand. A record harvest in 2013 and a series of vineyard ac- quisitions through the winter (see page 95) have prompted concerns in Washington state, where custom-crush facilities are operating near capacity. In Oregon, growers expect the state could see an all-time record harvest that also ar- rived earlier than normal. Growers in the southern half of the state were wrapping up in early October, and most of the other key wine grape regions were expected to finish before November as well. The early harvest is largely due to ideal temperatures throughout the growing season, which expedited the ripening process. "It is interesting to note that preliminary data from many (weather) stations suggest that the warmer conditions are coming from higher minimum temper- atures, not maximum tempera- tures," said Gregory Jones, Southern Oregon University professor and wine climatolo- gist. "This reduces stress on the vines, accelerates ripening and allows the fruit to stay in harmony." Oregon growers produced 50,186 tons in 2012 and 56,246 tons in 2013. This year's crop is expected to be larger than both previous years. In several published reports, growers and winemakers in Oregon have referred to the 2014 harvest as "epic" and producing grapes of "amazing" quality. The early 2014 estimate out of Washington state was for 230,000 tons, and there's been no report of any issues that would have pre- vented growers from pulling in that much fruit or more. In British Columbia, the estimate for this year is 32,000 tons, and so far the 2014 vin- tage is pushing Western Canada's wineries and custom-crush facilities to the limit. Christine Coletta and Steve Lornie of Okan- agan Crush Pad have been turning away potential clients from their facility in Sum- merland, B.C. Production under the partners' own label, Haywire, will top 15,000 cases this year (up from 12,000 cases in 2013), reducing capacity for new clients. "We've been at capacity for the past two years, and we've turned quite a few people away," Coletta said. "There's a bit of a surplus this year. The weather's been really fantastic, and the grapes are fantastic quality." —Jane Firstenfeld and Peter Mitham A vineyard worker harvests red wine grapes at Retzlaff Vineyards & Winery in Livermore, Calif. N O V E M B E R N E W S TRY BEFORE YOU BUY – CONTACT YOUR LOCAL REP TODAY Take advantage of this risk-free offer to try our new TankJet 55A barrel cleaner in your winery. You'll experience benefts like these: • Powerful cleaning using low fow rates to prevent toast removal and reduce water and chemical use • Fast cycle times enable cleaning of multiple barrels in minutes • Durable construction and use of wear-resistant materials extend service life • Easy to use – compatible with most pumps and pressure washers Try the TankJet 55A today! Call 1.800.95.SPRAY or visit TankJet.com. TankJet 55A barrel cleaner for cleaning barrels up to 5' (1.5 m) in dia. FREE T R I A L O F O U R N E W TANKJET ® 55A BARREL CLEANER SUPERIOR SPRAY. SERIOUS RESULTS.