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72 WINES&VINES January 2018 VINTAGE 2017 In general, early ripening varieties were harvested in late September through mid-October, and in some vineyards, late-ripening red and white varieties were still on the vine after fall frost occurred Nov. 9. As always, weather complicated vine- yard operations. In spring 2017, northwest Michigan had conditions during bloom that were not condu- cive to a strong berry set. However, as grapes came into the cellar, many reported normal to above- average tonnage and quality. The very warm September and first half of October pushed some excep- tional fruit development and may produce some exemplary wines. This year had a significantly shorter growing season (fewer frost-free days) by roughly two to three weeks as well as earlier, colder minimum temperatures going into the winter than in 2016, resulting in a relatively short or non-existent post-harvest foliated period. In fact, some grape producers had clusters on leafless vines, which can have negative effects on the fruit and wood. Historically, grape producers overcome this problem with careful and hasty harvest and/ or adjusting the intended use of the grapes to produce ice wine. Disease and pest pressure was in the normal range, if not slightly below, as many grape producers reported they let their Pinot Noir and Pinot Gris clusters hang lon- ger than usual because there was relatively low fruit rot incidence. One grape producer reported the presence of grape cane girdler Ampeloglypter ater (LeConte), which reduced the yield in that vineyard block by 33%. However, that was localized and not a widespread occurrence. Spotted wing drosophila (SWD) was moni- tored in vineyards, with large numbers trapped (1,400) in mid- summer in Leelanau and Old Mis- sion. However, there have been no reports of catastrophic SWD damage to grapes. A recent economic impact study of Michigan wine grapes determined the average price per ton in the state is $1,340. Yields were within the normal range; some reported larger and heavier yields, while others reported lighter yields. A flash detente system was un- veiled at Black Star Farms. This is a thermovinification technology that uses heat and vacuum pres- sure to extract the most desirable colors and flavors while, in theory, reducing undesirable flavors in red grapes. This is important because the short and variable growing season of northwest Michigan has hindered the production of red wines with the color and flavor pro- files desired by winemakers. The French Leader in Barrel Alternatives Over 1000 wineries in France and hundreds worldwide benefit from VINEA enological oak quality, consistency, and performance. Jean-Christophe Varron, the owner and founder, pioneered barrel alternatives in France and has over 20 years of experience in adjuncts. VINEA French oak adds volume, length, and layered flavor/aromatic components to your wine for elegant barrel-like results. Guaranteed naturally air-dried Available in VINICERAM ™ ceramic radiant or classic fire toast, VINEA offers a complete collection of alternatives to address your needs at any point in the winemaking process: tank staves • segments • barrel inserts • chips For more information on the VINEA range of oak tools, pricing, and to obtain samples for trial, please contact: THE BOSWELL COMPANY (415) 457-3955 staff@boswellcompany.com www.boswellcompany.com www.scottlab.com • info@scottlab.com Introducing the UNICO Filter • Filters product to turbidity below 1 NTU, keeping color and structure intact • Stainless steel membrane technology for lees filtration • Available in automatic and semi-automatic models • For use on wine, cider, mead and lees Delivering a single pass solution for wine and lees GRAPE QUALITY How would you characterize the average quality of the 2017 harvest? Good CENTRAL Excellent Normal 0% - Poor