Veraison is complete. Proof of work.

The only task I truly dislike in the vineyard? Bird netting. Not because of birds—but because of the neighborhood squirrels. Frustrating, tedious, and absolutely necessary. They’re relentless. Hopefully they don’t find any kinks in the armor.

Today was a long one.

Topping, lateral thinning, and suckering are done. Cabernet Sauvignon is a beast—vigorous and unruly, especially with my tight vine spacing. Most vineyards space vines 6–8 feet apart. Mine? Just 2 feet. Precision is non-negotiable.

Brix levels are sitting at 17–18, tracking toward a late October harvest. Everything’s on schedule.

Veraison marks the turning point: the onset of ripening.

Chlorophyll fades, anthocyanins rise—bringing color and sun protection. Sugars accumulate, glucose and fructose climb. I’m aiming for 24–25 Brix, roughly 1 Brix per week (give or take).

Acidity shifts. Malic acid drops, tartaric acid takes the lead. Aromatics begin to bloom—fruity, floral, and varietal notes emerging with each passing day.

Now begins the ripening phase.

Protect your grapes. Protect your time.

Nature prints squirrels out of thin air.

Not your grapes, not your wine.

#winestr #viticulture #proofofwork