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Current Release

Summer 2021

Beckmen 2019q4 harvest 13

In our Estate Vineyards

The most excit­ing time of year has arrived… har­vest! Quar­ter 3 is extreme­ly busy for us in both of our vine­yards — our cer­ti­fied bio­dy­nam­ic, 125 acre Purisi­ma Moun­tain Vine­yard in Bal­lard Canyon AVA and our 25 acre Thomas and Judith Beck­men Estate Vine­yard in Los Olivos Dis­trict AVA. In prepa­ra­tion of har­vest, we have been focus­ing on canopy man­age­ment, trel­lis posi­tion­ing, hedg­ing the vines, and leaf pulling to help with dis­ease pres­sure and to expose the fruit to more sun­light. The com­bi­na­tion of all these efforts will help improve the ripeness and over­all qual­i­ty of the grapes as we enter the final stage of the year, the ripen­ing phase.

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Block Six of Purisima Mountain Vineyard.
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Grapes still going through veraison.
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Fully ripened grapes.

The grapes have near­ly all gone through verai­son as we post this let­ter. Verai­son is that beau­ti­ful tran­si­tion from hard green berries to soft, ripe green (for white wine) and red (for red wine) berries. Each of our 10 grape vari­eties mature at dif­fer­ent times, so we take sam­ples from each vine­yard block to test the Brix (sug­ar lev­els) of the grapes. Once the grapes reach a cer­tain Brix, it’s time to harvest!

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Picking grapes at Purisima Mountain Vineyard.

Start­ing in Sep­tem­ber and through the dura­tion of har­vest, which usu­al­ly ends in mid-Novem­ber, our vine­yard crew will shift their sched­ules to pick­ing the grapes at night. They hand pick the grapes at night for two impor­tant rea­sons. First, it allows our crew to work in cool­er tem­per­a­tures, escap­ing the intense sun and the 90°F+ heat San­ta Bar­bara Coun­ty receives this time of year. Sec­ond, it pre­serves the qual­i­ty of the grapes as they arrive at our win­ery. Tem­per­a­ture has a big effect on the fer­men­ta­tion process, so we want to start the wine­mak­ing process with cool, whole berries that haven’t split open.

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Syrah grapes being added to our picking bins.

Inside our Winery

In the win­ery, we blend­ed and racked the major­i­ty of 2020 red wines that are aging in oak bar­rels, cre­at­ing our final red wine blends from all of the var­i­ous lots. Our main focus, how­ev­er, has been prep­ping the win­ery, crush­pad, and bar­rel rooms for the upcom­ing har­vest sea­son. We spent time work­ing through our emp­ty bar­rels, check­ing the press and oth­er wine­mak­ing equip­ment, and deep clean­ing the 88 one and one-and-a-half ton fer­men­tors the grapes will be put into after they have been destemmed and sorted.

Dur­ing har­vest, the grapes will be deliv­ered to our win­ery crush­pad direct­ly from the vine­yard, usu­al­ly between 8am-10am. We will process any­where from one ton to 20 tons per day, depend­ing on how much our vine­yard crew picked the night before. Stay tuned to learn more about our wine­mak­ing phi­los­o­phy and process­es dur­ing the Quar­ter 4 release!

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Grapes being delivered to our crushpad, with the fermentors lined up in the background.
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Our winery crushpad, just steps away from our tasting room.

Visit Our Working Winery Estate

The months of Sep­tem­ber and Octo­ber are an incred­i­ble time of year to vis­it our estate in Los Olivos; the vine­yard is full of beau­ti­ful grape clus­ters, and you walk right next to our win­ery crush­pad on your way to the tast­ing room, so you’re bound to see our wine­mak­ing team in action. You can book your reser­va­tion here or call us at 8056888664 ext. 200. We are open for wine tast­ings and gaze­bo reser­va­tions dai­ly, and look for­ward to see­ing you soon!

Wines in This Release

Select a wine below for more details

  • One of our favorite vintages ever for this wine, the 2020 is fantastic and everything we expect out of our Viognier. Outgoing aromas of apricot, honeysuckle, jasmine, white flowers, and a touch of white pepper show the full array of Viognier aromatics. The mouth balances richness and elegance, creaminess with a touch of acid, showing how truly great our Viognier can be. The flavors glide over the palate with stone fruits, apricot, white flower, and a mineral note that finishes incredibly long.
    We cannot express how excited we are to release the 2020 PMV Viognier! It should continue to drink beautifully for the next 5-7 years or more. Crafted from 100% certified biodynamic viognier.

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  • There is always an exotic side to the Block 8 Grenache that separates it from our other bottlings. It is one of our most intense Grenache wines we produce, which is not surprising based on the smaller berries and clusters that this old, head trained, own rooted vineyard delivers. Complex aromas of candied orange, violets, white pepper, and red fruits are lifted and expressive. The mouth shows its usual richness and structure with red and black fruits, dried flowers, and spices that are deep and concentrated. A terrific vintage of Block 8 Grenache that should age for the next 12-15 years or more.

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  • It is always tough to follow a great vintage, but the 2019 SYV Cabernet Sauvignon is a great follow up to the outstanding 2018 vintage. More focused on our estate fruit from the Thomas and Judith Beckmen Vineyard, the 2019 shows classic aromas and flavors of cherry, black currant, vanilla, tobacco, and earth. The mouthfeel is smooth, round, and elegant, with great acidity from the cooler vintage in 2019 that carries the fruit on the very long finish. Approachable and ready to drink now, the wine will age wonderfully over the next 12-15 years.

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  • Rich and intense, the 2019 Estate Cabernet Sauvignon displays lifted aromas of red and blue fruits, chocolate, sage, and earth. The lift carries through on the palate with more intense red and blue fruits, chocolate, bay leaf, and dried herb flavors that are framed nicely by the tannins and acidity, creating a deliciously long finish. Definitely young and in need of some short-term cellaring, the 2019 will drink beautifully from 2023-2040.

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