TABLE 1.Yield, quality and development statistics for 10 varieties of grapes grown at Valley Road Vineyard in 2003.

Cultivar	Budburst	Bloom	Veraison	Harvest	Total # clusters	Total Wt (g)	Wt (g)/ Cluster	% of plants	Brix/ TA
Cabernet Franc	5/05	6/16	8/19	9/22	1299	86000	70.2	74.4	3.45
Chardonnay	5/03	6/18	8/12	9/12	1465	93,400	63.8	94.4	2.88
Gewurztraminer	5/06	6/20	8/09	9/15	1798	111,000	61.7	92.2	3.52
Lemberger	5/05	6/19	8/04	10/08	1241	129,500	104.4	85.5	4.55
Pinot Blanc	5/10	6/20	8/18	9/13	1955	96470	49.3	64.4	2.66
Pinot Gris	5/10	6/21	8/05	9/12	1295	83,350	64.4	86.6	3.42
Pinot Meunier	5/11	6/21	8/07	9/10	658	63,290	96.2	80.0	3.5
Pinot Noir	5/11	6/22	8/13	9/10	404	46,120	114.1	82.2	3.12
Semillon	5/06	6/18	8/04	9/03	1854	241,070	130.0	94.4	2.0
White Riesling	5/06	6/20	8/20	10/15	2632	141,350	53.7	92.2	5.07

Notes:
1) Our vineyard suffered significant losses from birds this year due to rapid onset of veraison in mid-August. Cabernet Franc and Pinot Noir were hit hardest.

The 2003 harvest year at the University of Nevada’s Valley Road Vineyard has been of good productivity and high quality. The figures contained herein, along with their explanations, will give an overall look at the success of our vineyard last year. One should not make too much of the yield data as our vineyard suffered in the early years from over-watering and cold damage. Winter survival was reduced as a result of over-watering. This has caused considerable variation in plant age and size throughout the vineyard, thus impacting the yield data. Some varieties suffered more than others. Since regulated-deficit irrigation has been introduced there has been a noticeable increase in survival of all varieties and consequently an increase in uniformity, but it will take several years for this variability to be overcome.

One of the most popular quantitative yardsticks to measure must or juice quality is the ratio of sugars to acids, or the soluble solids to titratable acidity ratio (Brix/TA). Years ago, Amerine and Ough at UC Davis recommended ratios between 3 and 3.5 for optimal juice. Winemakers today often go too much higher ratios to get enhanced flavor compounds in the fruit. A ratio of 3 should be considered a minimum value for optimal grapes. In 2003, all of our collected musts and juices exhibited outstanding Brix/TA ratios, and are currently undergoing further analysis to determine the effect of drought-stressed and well-watered grapes on wine quality and flavor.