Harvest Report 2014 — Shinn Estate — Long Island, New York

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From Barbara Shinn:

We began harvesting the whites on September 28th and harvested the last of the reds on November 5th. Harvest was an average of 7 days later than most vintages after a cool dry summer. Yields were higher than average in all varieties, so a longer hang time was necessary to gain full maturity.

The last two days of harvest we picked Petit Verdot and a small lot co-ferment of Cabernet Franc, Cabernet Sauvignon, Merlot and Petit Verdot. Throughout harvest the fruit was healthy and the natural yeast culture on berries was more developed than we have ever experienced. Our ferments are own-yeasted and robust, some of which have finished but many whites and reds are still fermenting. We use no sulfites at crush, and no yeast nutrients, tartaric acid or other additives.


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