Wine, a work in progress

"Long days, longer nights, and lots of work fill September at AVV!

Our 52nd harvest officially began on August 11, 2026, when our first load of Sangiovese arrived at the crushpad. Family, friends, and staff watched as Winemaker Kevin Hall kicked off the vintage with his traditional toast.

While 2026 will be recorded as our earliest start ever, it will also be known as a year of weather extremes. A warm March, followed by periods of cool weather and spring rains, and several summer heat spikes, led to staggered ripening and lower yields across many of our varietals.

The result is periods of intense harvest activity, followed by days of waiting for the grapes to reach the ideal balance of flavors.

To date, we have picked all of our Pinot Noir, Zinfandel, Syrah, and Petite Sirah. We're still waiting on several lots of Chardonnay and Sangiovese, as well as the remaining red varietals.

While grapes may not arrive every day, our visitors still get a bird's-eye view of the many activities happening at our working winery. We've finished bottling the 2025 Chardonnay and will soon start bottling Sin Zin half bottles!"

- The Family Team, Alexander Valley Vineyards, 9/1/26

"Every vintage begins long before the first grapes arrive at the winery. The days leading up to harvest are spent walking vineyards, monitoring ripeness, preparing the cellar, and eagerly anticipating the start of another winemaking season.

This year is particularly meaningful for me as I begin my first harvest at L'Ecole № 41 and become part of its storied winemaking history.

The first fruit of the 2026 harvest has arrived. We officially kicked off the season with Sauvignon Blanc from Upland Vineyard in the Yakima Valley, welcoming the first bins of fruit with a celebratory toast and marking the beginning of one of our favorite times of year. The juice is already showing beautiful tropical notes and refreshing acidity.

We're keeping a close eye on the vineyards and expect to bring in additional Sauvignon Blanc, Merlot, and Syrah this week. Before long, the cellar will come alive with the aromas of fermentation and the steady rhythm of fruit arriving from vineyards across Washington. While harvest begins with just a few bins, it quickly transforms into one of the most exciting and rewarding times of the year.

The 2026 growing season has delivered healthy vines, steady ripening, and excellent-looking fruit arriving at the winery. While every vintage unfolds in its own way, we're encouraged by what we're seeing so far. Now the real work begins as my team and I guide this fruit through the cellar and bring the 2026 vintage to life!"

- David Rosenthal, Director of Winemaking, L'Ecole № 41, 8/25/26

"This week, the sun rose on our first day of harvest. We brought in eight tons of grapes for our Sangiovese Bianco, as we prepare for its tenth vintage. But winemaker Rusty Folena quickly uncovered a surprise in the vineyard ... an unusually light crop.

While the fruit remains bright and complex, 2026 looks to be one of our smallest vintages in decades. Proof that mother nature is hard to predict. We look forward to following this tiny, mighty vintage as it evolves from grape to juice to wine."

- Lindy Gullett, PhD - President, Vino Noceto Winery, 8/14/26