The Growing Season at a glance
A warm, steady spring and summer pushed the season on early and without the usual start-and-stop weather events many of us dread. That meant flowering and berry set happened quickly and fairly evenly in a lot of blocks, and ripening compressed — so many sites hit sugar, acid and phenolic targets within days of one another instead of weeks. Across much of the valley we ended up with a lighter crop but small, concentrated berries with thick skins — the kind that excite cellar teams because they promise depth, while also forcing our vineyard crews to pick carefully and quickly.
Fortunately, wildfire season didn’t force us to adjust our pick timing, since the valley and surrounding areas remained clear, but having a plan in place gives us confidence that we can navigate the challenge if it arises in the future.
Across the Northern Willamette VALLEY
Every corner of the Willamette Valley told its own version of the 2025 story — a fast, condensed harvest that still managed to showcase the individuality of each place. Despite the tight picking window, the fruit that came in was exceptional, driven by the interplay of soil, exposure, and the subtle influence of wind and elevation.
Across the board: fewer disease issues (dry summer helped), more variability block-by-block (which meant more selective picking and more separate lots delivered to the crush), and uniformly exciting phenolic development thanks to those smaller berries. These are the kind of vintages that reward careful sorting and smart cellar decisions.
FROM ROOT TO FRUIT – From VINE TO WINE
From the ground, it was a sight to see — crews racing sunrise to sundown, presses humming nonstop, and trucks rolling between hills like clockwork. But what struck me most this year wasn’t just the quality of the fruit; it was how dialed-in everyone had to be to make it happen. When every AVA ripens within the same ten-day window, timing becomes everything. That’s where innovation really showed its worth. The tools we’ve been experimenting with for years — drones, data dashboards, in-field sensors, machine harvesters — suddenly weren’t luxuries; they were lifelines. They let us move fast, stay precise, and keep the integrity of each vineyard’s story intact.
How innovative technology helps at harvest
In a condensed harvest, speed isn’t everything — precision is. This year, a stack of technologies that were once “nice to have” became essential to how we organized crews, trucks, and the crushing schedule.
Drones and remote sensing for rapid reconnaissance:
Drones flying over client blocks starting at veraison give high-resolution imagery — both NDVI and visible light — helping pinpoint the areas ripening fastest, identify heat-stressed rows, and catch canopy gaps before they affect fruit quality. Rather than walking every acre, when time is limited, we could target the handful of blocks that needed attention immediately — an advantage when multiple sites hit target ripeness in the same week.
Handheld field tools for quick decisions:
Refractometers and handheld spectrometers became our constant companions. When drone imagery flagged a “hot” section, our Viticulturist, Kylee Johnson, could check sugar and phenolic maturity on the spot, confirming whether to pick or wait. Those small, fast reads saved us from making big, irreversible calls in the wrong direction.
Predictive scheduling and shared dashboards:
We shouls also lean into data modeling — tracking degree-day accumulation, historical ripening curves, and current sensor inputs. The resulting pick-priority dashboard gives us a day-by-day picture of what is coming ripe next. Sharing that system with our winery partners can allow us all to stay aligned, even when the pace is relentless.
Machine harvesting with precision — the Pellenc advantage:
When harvest windows shrink this tight, selective machine picking becomes a strategic tool. Our Pellenc harvester ran nearly nonstop through the peak, and its ability to pick clean, whole berries at night made all the difference. The onboard sorting system removed MOG (material other than grapes) in real time, letting us deliver fruit that was cool, intact, and cellar-ready by sunrise. For sites where the fruit and terrain allowed, machine harvesting kept pace with ripening in a way hand crews simply couldn’t — all without sacrificing quality. It’s not about replacing people; it’s about expanding what’s possible when conditions demand it.
Smoke and air-quality monitoring:
Though smoke stayed at the edges of concern this year, we don’t want to take chances. Air-quality sensors and a ready lab testing plan keep us alert and informed. Knowing when to act — or when to hold fruit in cold storage to let conditions clear — makes all the difference in protecting quality.
Technology doesn’t replace instinct or experience — it sharpens both. In a season where timing means everything, it gives us clarity when we need it most. And with the Pellenc in the mix, we proved that precision doesn’t have to come at the cost of craftsmanship — it just means working smarter when the Valley demands it.
Looking Back — and Ahead
When I think back on Harvest 2025, what stands out isn’t just how fast it went — it’s how well everyone adapted. Our vineyard crews, viticulturists, cellar teams, and growers all moved in sync, guided by data but driven by instinct. The technology didn’t take the soul out of farming; it gave us sharper tools to protect it. Every decision still came down to people reading vines, weather, and fruit in real time, just with a little more precision in their pocket.
The result is a vintage that feels both modern and deeply rooted in the Valley’s character: concentrated, balanced, and honest. If this year taught us anything, it’s that innovation and tradition don’t have to compete — they can pull in the same direction, toward better fruit and a truer expression of place.
BLACKBIRD VINEYARD SERVICES
We go beyond traditional vineyard management. We are your partners in success, dedicated to providing exceptional service with an emphasis on sustainability, quality, and care. Allow us to help your vineyard flourish from vine to wine.
If you want to hear more about our services, or need a local vineyard consultant, as you consider local factors, reach out to Jenn or Sam.
