We asked Winemaker David Natali to take us behind the scenes of the 2026 harvest, from a record-breaking early start and concentrated fruit to the people, food, and end-of-day traditions that keep the cellar moving.
An Early Start to Harvest
The story of 2026 will certainly be how early harvest started and finished, but we were fortunate to have exceptionally even weather throughout maturation. While yields are slightly lower, we’re seeing beautiful concentration and character in tank. Quality looks great.
Harvest started on August 6 with Sangiovese for our Rosato, followed the next day by Old Kraft Zinfandel. Monte Rosso was quick to follow. This was the earliest start to harvest on record at Robert Biale Vineyards. Our previous record was August 17, 2022, so this year moved things forward by nearly two weeks.
Even with the early start, the growing season itself wasn’t unusually short, and overall time on the vine was consistent with other vintages. Picking progressed smoothly, though a brief jump in temperatures toward the end of August pushed a few vineyards to finish strong.
Lower Yields, Concentrated Fruit
Yields are down slightly this year, due largely to windy, rainy, and cool conditions during flowering in April at some vineyard sites. Those conditions can interfere with fruit set, meaning fewer berries develop into mature clusters.
The lower yield, combined with later rains, made for active canopies that helped push development and flavor in the fruit. There may be less fruit overall, but what came into the cellar has excellent concentration and character.
What Keeps the Cellar Moving
Harvest isn’t just about picking dates, yields, and what’s happening in tank. It’s also long days, shared meals, and the people who return each year to help bring everything in.
We’re very fortunate to have returning harvest hand and Black Chicken Society member Holly on the team again this year. She always makes a point to bake cookies or make breakfast burritos at some point during harvest, frequently on Cellar Master Miguel’s birthday. In the thick of harvest, homemade food keeps everyone fueled and ready to tackle the next batch of fruit.
And at the end of the day, there’s always cleanup. There’s an old cellar saying that it takes a lot of beer to make good wine. As is typical in many cellars, once the fruit is processed, the equipment is cleaned, and everything is set for the next morning, you can usually find the team with a Modelo in hand as the day winds down.
The 2026 harvest will certainly be remembered for its early start and finish, but there’s much more to the story. We’re excited by what we’re seeing in tank and look forward to watching the wines continue to develop in the coming months.
