Harvest 2024 is officially in the books! We wrapped up on October 17th, marking the latest we’ve ever picked. Nature gave us just the right conditions—an above-average crop with plenty of time for the final clusters to ripen perfectly. This time of year, though, there are always a few things we can’t control.

Freezes are always a risk. If it’s going to freeze, we just have to pick whatever we can, at whatever brix we get. Thankfully, we timed it right this year.

Then there are the bears. Fresh bear poop on the property every day for months. They were focused on the apples, so we managed to avoid any serious damage. Big thanks to the apple trees for taking one for the team.

As for the birds, we’ve netted in the past, but nothing compares to the trauma of the 2020 vintage, when a massive flock of displaced birds came through and destroyed our vineyard. I’m still haunted by that, and every year, I’m watching the skies a little more closely, hoping history doesn’t repeat itself.

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Brix (°Bx) measures grape sugar content - 1°Bx equals 1 gram of sugar per 100 grams of grape juice. Brix directly predicts alcohol potential and indicates ripeness.

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What's New in the Cellar

The entire 2023 vintage is bottled, and I’ve got to say, this one is something special. Maybe it’s because I’ve been doing this for five years now and learned a lot along the way, but this vintage really shows what happens when you let the grapes do their thing. I snuck a taste while bottling, and trust me—it’s going to be worth the wait. The depth and elegance are already showing through.

We’ve also bottled our Grand Valley-sourced Malbec and Cabernet Sauvignon, plus a blend of the two that I’m particularly excited about. Bold and expressive, this one will really come into its own in a year or two—not quite ready for this holiday season, but definitely next fall. And for those wondering, I’m holding back one barrel of Pinot for an extra year of aging. I’m just curious to see how it turns out and if this could be something worth doing with whole vintages in the future.

After weeks of barrel shuffling, the cellar is finally back to its peaceful state. The next big event will be when malolactic fermentation kicks off in a couple of months—that’s when natural bacteria convert harsher malic acid (think green apple) into smoother, creamier lactic acid. I’m looking forward to seeing how it unfolds.

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November Highlights

Some exciting releases this month:

• Launched HIGHER, our newest wine
• Released our second Wine Club shipment of the year
• Refreshed the Vintner's Select 6 with a new lineup perfect for holiday dinners

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Family, Wine, and Gratitude

Earlier this month, I had the chance to visit my 101-year-old grandmother right after winemaking season wrapped up. Hearing her stories about our family’s connection to this land has always shaped my approach to winemaking. There’s something truly special about sharing a bottle from our vineyard with her—it feels like a tangible link between generations.

Wine has a way of making moments better, whether you’re celebrating long-standing family traditions or building new ones. I hope that, this Thanksgiving, you’ll open something special. If one of our bottles makes it to your table, know that it carries a piece of our family's story with it.

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Here’s to good wine, great company, and a well-deserved moment to breathe after the harvest rush.

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Cheers,
Ben Justman
Peony Lane Wine

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