Paso Robles Harvest Season: Inside Our 2026 Vintage at Pelletiere Estate

September 23, 2026

Paso Robles Harvest Season: Inside Our 2026 Vintage

While most of Paso Robles was still sleeping, we were already in the vineyard.

At 4:00 AM, under the glow of headlamps and tractor lights, we officially kicked off the 2026 harvest season at Pelletiere Estate.

And we started with a big one.

Sangiovese, Grenache, Syrah and Lagrein were all ready at the same time. Four varieties in one morning and 7.5 tons of fruit headed from the vineyard to the winery.

Why Do We Harvest Grapes So Early?
Picking before sunrise keeps the grapes cool as they travel from the vineyard to the winery. Cool fruit stays fresher and slows the natural start of fermentation once the grapes are processed.

That gives us more time to carefully sort and prepare each variety before fermentation begins. By the time the Paso Robles sun starts warming the vineyard, much of the fruit is already safely inside the winery.

What Is Brix?
Brix measures the amount of sugar in grape juice and helps us understand how the fruit is ripening.

But Brix is only part of the decision. We also taste the berries, look at the skins and seeds and consider acidity, tannin and flavor. Harvest is part science, part experience and part knowing your vineyard.

Here is what came into the winery:

Most importantly, the fruit looks beautiful.

Farming for Quality, Not Quantity
At Pelletiere, our goal is to farm each vineyard block to approximately two tons per acre.

Throughout the year, our farming decisions center around one question: What can we do to produce the highest quality fruit?

We pay close attention to irrigation, canopy growth, sun exposure and how many clusters each vine is carrying. When necessary, we remove fruit so the vine can direct more energy toward ripening the clusters that remain.

Of course, vines do not always follow our plans.

Even with diligent farming, a block can produce more or less than expected. Weather, heat, soil, water and vine health all affect the final crop. One block may overproduce while another falls short.

Two tons per acre gives us a goal, but quality is always the true measure of success.

A Harvest With Highs and Lows
Seeing this fruit arrive safely at the winery feels especially meaningful this year.

Earlier in the season, we lost our entire Nebbiolo crop, which means there will not be a 2026 Pelletiere Estate Nebbiolo vintage.

After that disappointment, bringing in beautiful Sangiovese, Grenache, Syrah and Lagrein gave us a much needed reason to celebrate.

Everything is now tucked safely into the winery, fermentation is underway and the unmistakable smell of harvest fills the air.

What Comes Next?
We are not finished yet.

The Aglianico and Montepulciano at our main estate property are still hanging. We will continue tasting the fruit and watching the numbers until each block tells us it is ready.

The 2026 vintage will also include something new: our first Cabernet Sauvignon.

Our heart will always be with the Italian varieties that define Pelletiere, but we are excited to see how Cabernet responds to our approach in the vineyard and winery.

The 2026 vintage is officially underway, and there is much more to come.