In the current decade we have had two of the coolest growing seasons and two of the warmest growing seasons, so we might as well set another record. 2016 was the earliest bud break, with growth starting the first week of March. With such an early start to the year, we were lucky to get through the spring frost season with no issues. The amazingly early spring resulted in the heat unit accumulation beginning in the first half of March, and through early July we were ahead of the record total heat unit record set in 2015. July and August cooled to more typical summer temperatures with days in the 90s and nights dipping into the 50s (this allowed the grapes to have long hang time on the vines). Harvest for the whites began in August and lasted through the first part of September. Harvest for the reds mostly completed in our estate vineyard by the latter part of September. The reds are simply the most complex and well-rounded wines coming out of the fermenters that we have seen from our estate, period. We are very excited with how the 2016 vintage is developing in the barrel as well. With mainly our late harvest wines remaining on the vine, Eastern Washington entered an unusually rainy period for much of October, which allowed the Botrytis (Noble Rot) in our blocks of Riesling and Chenin Blanc to explode. By the time we harvested our late harvest blocks (just prior to freezing weather), the Botrytis had spread throughout the vineyard, yielding potentially the best late harvest wines we have ever made. While still fermenting well into 2017, look for a Botrytized Chennin Blanc and a Botrytized Riesling from the 2016 vintage.