Wheels Up: The 2026 Harvest Begins at 4,200 Feet
Back in January, we talked about winter pruning as the moment we chart the course for our next vintage. Pruning lays the flight plan, but harvest is where all that groundwork meets the runway. Following an unusually warm winter and spring in Willcox, our vines saw an early bud break that accelerated the entire growing season—putting wheels up on our 2026 harvest last week, about two weeks ahead of schedule.
The Short Version
- Harvest came in about two weeks early after an unusually warm winter and spring
- Syrah and Viognier were picked together at 3:00 AM to beat the monsoon
- Dark Sky is a 75/25 co-ferment — deeper than the original 60/40 release
- Petite Sirah and Grenache come off next, on Thursday
- Cabernet Sauvignon and Mourvèdre come off on 29 August
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Timing the Pick at 4,000 Feet
At our estate above 4,000 feet, timing the pick requires sharp precision. Our high-elevation desert delivers intense sun tempered by cool mountain nights, preserving vibrant natural acidity while narrowing the window to harvest at peak maturity. When late-summer monsoon clouds rolled in, our flight crew went on high alert.
Under the Dark Sky: A 3:00 AM Harvest
Our descent into the vineyard didn’t wait for sunrise. At 3:00 AM, working strictly under the beam of headlamps with heavy cloud cover overhead and rain threatening on the horizon, our team mobilized to pick our Syrah and Viognier. There was no time for photos in the dark—every hand was focused on racing the storm.
There was no time for photos in the dark — every hand was focused on racing the storm.
Why Syrah and Viognier Come In Together
Bringing these two blocks in at the exact same hour is essential to how we craft Sky High Syrah — Dark Sky. Rather than blending finished lots later, we rely on traditional Northern Rhône co-fermentation. Because Syrah naturally reaches peak ripeness about a week after Viognier, we allow the Viognier to hang longer until the berries develop a deep, toasted color.
While traditional Rhône co-ferments often use just a splash of white grapes, our Dark Sky blend utilizes a bold 75% Syrah to 25% Viognier ratio. Co-fermenting at this proportion stabilizes an inky, rich extraction—creating a noticeably deeper, darker profile than our original 60/40 Sky High Syrah release—while lifting the wine’s aromatic structure and softening the Syrah’s firm tannins.
The Flight Path Ahead
The harvest tempo remains full throttle through the end of the month:
- Thursday Pick: Petite Sirah & Grenache (look out for behind-the-scenes harvest clips on our feed).
- Saturday, August 29: Final approach on our Cabernet Sauvignon and Mourvèdre. We will co-ferment these two together as well to integrate our small-lot Mourvèdre harvest directly with the Cabernet.
From the bins, the fruit heads straight to the winery for destemming, cold soaks, and fermentation before settling into French oak barrels. It will be some time before this high-altitude vintage lands in your glass—but the journey is officially underway.
Let’s fly, wine lovers.
