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In 2011 less than half of one percent, or 0.0038, of California's red grape tonnage was Sangiovese, sandwiched between Mission and Carnelian. That was a surprise; we thought Mission was displaced 150 years ago when vitus vinifera arrived in California. Today only about two-thirds of the state's small Sangiovese crop was estate grown, like ours, with wineries purchasing the rest from independent growers. And only 3% of the statewide Sangiovese total came from Napa Valley, less than Napa's overall 4% average. It's a wonder you can find any to drink.
In spite of the trepidation caused by a cold, wet spring followed by a relatively cool growing season-- not to mention plenty of ongoing speculation and warring studies about climate change -- it now appears that 2011 was 10% warmer than 2010, but 4% cooler than the 22-year average measured in Oakville. Thanks to Pacific Geodata, details here Napa Valley Growing Season at a Glance
Unlike the grapes, our Meyer lemon tree is loaded this year. This is its second crop in 2011 and I'm wondering if all that fruit will ripen by December, the usual harvest time.
While it's glorious to have free, fresh, tree-ripened lemons at hand, it's a bit challenging when they all ripen at once. My solution is to squeeze and freeze in ice trays, then move to ziplocs for storage, providing a year-round source of fresh-frozen Meyer lemon juice. Thank you for the hint, Heloise.
I am Villa Ragazzi's default blogger and wielder of the blue pencil.