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November 2016 WINES&VINES 17 WINE INDUSTRY NEWS tober." He reported record pheno- lic levels in 2016 wines so far, with higher than usual tannins. Sass was grateful for steady warm, rain-free weather for shaping up a perfect, ripening fall. Tom Meyers at 70,000-case Castoro Cellars called the harvest reminiscent of the past several, but with better yields. Meyers cau- tioned, however, that his team was battling high sugars in both red and white varieties, compensated by rich, ripe flavors and great col- ors in reds. Amazing pace in Napa The Napa Valley Grapegrowers (NVG) hosted an online video press conference Oct. 13 to update viewers about the progress of harvest 2016. The panelists said harvested grapes show great balance, and a cooler season brought resolved tannins and great color. Grapes dis- played fresh fruit, ripe flavors and nothing green. "The pace of harvest was amazing. You could pick when you wanted to this year," said Opus One winemaker Michael Silacci. As always, water was a concern throughout California and the west, but with Cabernet Sauvignon as Napa's signature grape, "We were fortunate this year. Cabernet is thrifty, and we irrigated only when we wanted and needed. We can measure water use precisely," said Caleb Mosley, senior viticulturist for Mi- chael Wolf Vineyard Services. Napa growers are employing tools to mea- sure irrigation needs and water application. The use of pressure bombs and improved ir- rigation systems to promote deeper vine roots are helpful, Silacci said, but walking through the vineyards is key throughout the year. Low-tech attention like personal vineyard walkthroughs are key, agreed Brittany Peder- son, viticulturist at Silverado Farming Co. All the growers are adjusting to climate change, planting more drought-tolerant rootstock, using onsite weather stations for monitoring and farm- ing "vine by vine." View from the Northwest Meanwhile in Oregon, high tem- peratures caused some worry dur- ing the final week of September. Highs neared 100° F in the Rogue Valley, prompting harvest crews to start picking before dawn. While irrigation so close to har- vest is typically frowned upon, some growers in Southern Oregon watered vines to reduce stress caused by the unseasonable temperatures. Farther north in Eastern Washington's Walla Walla Valley, Jean-Francois Pellet at 13,000- case Amavi Cellars/Pepper Bridge called the vintage "stunning." Beginning with early bud break and the warmest April on record, the growing season was consistent and slightly cooler than 2015, with no more than five days above 100° F. He said the long-term forecast was favorable. Pellet said he expects great flavors, soft tannins and complex wines with moderate sugars. —Jane Firstenfeld Simplify and accelerate barrel cleaning without compromising cleaning effectiveness with the new TankJet M60 barrel cleaner. • It's mobile, so it is quick and easy to position right next to the barrel, insert into the bung hole, clean and move to the next barrel • Powerful, fast cleaning at low fl ow rates prevents toast removal – clean multiple barrels in minutes • Non-lubricated air motor ensures speed and cycle times are relatively constant even when liquid pressure changes • Compatible with a variety of pressure washers and pumps INTRODUCING THE TANKJET ® M60 MOBILE BARREL CLEANER: EASIER, FASTER & BETTER CLEANING FREE TRIAL OR ON-SITE DEMO CALL 1.800.95.SPRAY TO SPEAK WITH YOUR LOCAL REP OR VISIT TANKJET.COM TankJet M60 barrel cleaner – effective cleaning of barrels up to 5' (1.5 m) in dia. Petite Sirah is loaded into a bin for Concannon Vineyards in Livermore, Calif.