"Does anybody really know what time it is?
(Care) Does anybody really care?
(About time) You know, I can't imagine why
(Oh no, no) we've all got time enough to cry"
Robert Lamm, "Does Anybody Know What Time it is," released by Chicago, 1970
Both the melons and the grapes know the end is near, so they are sprinting toward ripeness. The plants have a retirement-age/senior-citizen look to them, the equivalent of a healthy people in their late 60s.
For melons, it means the vines have lost their vibrant green color and turned matte.
A melon like this one is known in Spanish-speaking countries as a Piel de Sapo and is sold in farmers' markets in the U.S. as Santa Claus melons. It is the classic late-season melon, with little crack marks on the skin, analogous to the wrinkled face of a 60-something year old who has been in the sun a lot. This will be a superb melon when I cut it, but it isn't beautiful. The melon plant knew the season was ending and it rushed this to ripeness.
The grapes are in their late-60s-equivalent, too. The pumice soil at my farm does too good a job of letting grape roots find water even without my irrigating, so I have a rapidly-growing canopy that persisted until Labor Day this year. The Malbec and Cabernet Sauvignon finally stopped putting out new tendrils, and the vines went from growing leaves to ripening fruit. The Pinot Noirs, for some reason, have a few spotty instances of continued growth. I look down a row of Cabernet and Malbec vines and notice what I do not see on vines that have been untended for a month: new growth out the sides and top:
![]() |
| Cabernets on the left; Malbecs on the right |
Leaves are dying back a little, more visibly on the Malbecs:
Not every Pinot Noir vine got the message, but most did.
Last year the Pinots were the only variety that was ready for a trial harvest from young vines. We picked on October 6. This year the plants have been slower to ripen. Now that we are getting hot, dry Indian summer days with temperatures in the 90s, I expect the ripening to accelerate. On September 24, eight days ago, juice squeezed from a random sample of Pinots measured a brix of 18.8. (Brix is a measure of sweetness.) It was two, maybe three, weeks away from being ready for harvest, when they would measure a brix of 22 to 24.
We often have a two week period of dry, hot weather in early October, so the forecast for the next 10 days doesn't surprise me. It does thrill me.
Heat will ripen the grapes. I probably will not water the grapes even a little, although I could do so easily with a controlled drip. At this point, I am managing for sweetness so I can get the grapes up to the brix that Valley View Vineyards wants. Water will slow or reverse the ripening trend and dilute the grape juice. Rain wets the grape clusters, which risks moisture lingering inside the clusters, which can bring rot and mold. As we get into October, rain is almost inevitable. This is a critical 10 days for getting the grapes ripe, harvested, and out of harm's way.



















