Newsletter
Harvest 2026: Blink and you missed it!
Stories of Harvest are always interesting. When did it start? Was there rain? How hot was it? Any prediction on the fruit quality? And most importantly, did anything break? Harvest 2026 delivered on all fronts.
Our first pick began on August 12, about two weeks earlier than a typical harvest here at Husch. Muscat Canelli, Chenin Blanc, and a little Pinot Noir were the first grapes to make their way from the vineyard to the winery, officially kicking off another season of early mornings, late nights, sticky boots, and plenty of excitement.
As the initial load of fruit came in we were met with our first set of challenges. Our lees filter broke, causing a serious delay. With no back up in place and 48 hours before another one could be delivered Cellarmaster Neme, who has worked at Husch for 18 years, came to the rescue with a fix. We were up and running again, but then while cleaning the press at day’s end, a valve broke! Made in Germany, components for our press are tough to come by. Winemaker Brad drove the broken valve up to our long-time mechanic (who lives over an hour away) to see what he could do. With our next load of fruit arriving 24 hours later we were under a time crunch, again. Another late night drive and we were back in business.
After that early start, things slowed down a bit. The weather cooled (slightly!), and the remaining fruit ripened patiently. Rather than rushing through harvest, we picked our way steadily from August to September, monitoring each vineyard block and waiting for the grapes to tell us when they were ready.
That extra time made a difference. Sauvignon Blanc, Chardonnay, Gewurztraminer, Pinot Noir, Zinfandel, and Cabernet Sauvignon all had the chance to develop the flavors we were hoping for. At Husch, harvest is never about getting the fruit in as quickly as possible—it’s about picking each block at the right moment and giving our vineyard and winemaking crews the time they need to do things well.
It was a lighter crop overall this year, but what we lacked in quantity, we more than made up for in quality. The fruit came into the winery tasting great and there was plenty of excitement as each new lot was sorted, pressed, fermented, and tucked into the cellar.
After weeks of picking, pressing, punchdowns, and long harvest days, the vineyards have gone quiet again. Now the focus shifts to the cellar, where the 2026 wines are beginning the next chapter of their journey.
Every harvest has its own personality, and 2026 certainly kept us on our toes. From an unusually early start to a slower, more patient finish, it was a vintage that reminded us why we never take harvest for granted. We’re grateful for our hardworking vineyard and winery crew, as well as our “on call” mechanic. We look forward to tasting the new vintage in the months and years ahead.
In the Vineyard: Composting with a new recipe
Our Garzini Ranch compost piles have a new chimney technique to help oxygenation.
Every harvest leaves us with a mountain of grape pomace: the skins, seeds and stems pressed out of this year’s wines. Composting our pomace returns those nutrients to the vineyard, but the process needs time, the right amount of water, and oxygen for the decomposition to move forward. Oxygen is the tricky ingredient - we have to find a way to get it into the pile. The usual fix is turning the pile with a tractor, which costs fuel, hours and equipment time we’d rather spend elsewhere. So this fall we tried something different.
Instead of turning the pile to get air in, we gave it a way to breathe on its own. With a post-hole digger in hand, family owner Zac installed vertical “chimneys” into our compost pile. Each chimney is a four foot scrap of white drain pipe. We spaced the chimneys so no part of the pile sits more than about four feet from a chimney or the pile edge. As the pile heats, warm air rises out of the pipes and pulls oxygen in behind it. Installation was easy. But will the idea work?
Our noses say YES. You can easily determine the health of a compost pile by its smell. Earthy and rich notes = great! Sour notes? Oh no - not enough oxygen! With three weeks under our belt, we are getting great aromas from the chimneys. We are also heating up nicely - the core of our pile is up to 140°F degrees as the decomposition process naturally generates heat. We have also found large mats of white actinomycetes bacteria, a sign of healthy, oxygen-loving decomposition. The mats concentrate at the edges of the pile and, now, around the chimneys.
Of course the experiment isn't finished until we spread the finished compost into the vineyard next spring. Nonetheless, we are optimistic that a little curiosity, some drain pipe and a post hole digger will get us healthier compost with less work and less diesel.
Next Generation of Wine Drinkers: We’re working on it…
Relaxing at one of our many picnic tables that surround the Husch Tasting Room, our own set of Gen Z wine connoisseurs have been loyal to Husch wines. They are quick to offer their insight into trends, tastes and marketing ideas.
A new wine competition focused on the next generation of wine drinkers was held in August. The judges consisted of winemakers and wine professionals under 39 years old. As we consider market changes and younger palates being interested in wine, we knew this was a competition to support. Winemaker Brad immediately said, “yes, let’s throw our wine in the ring,” knowing his own kids (ages 22 and 24) are his harshest critics. We were honored to see that Husch wines stole the show, earning some fun awards:
2024 Late Harvest Gewurztraminer 98 pts, Best Dessert Wine
Great dessert wine. Good stone fruit. Peachy, melon and honeydew. $30/375ml
2025 Chenin Blanc 96 pts, Best Weeknight Wine, Best White Wine
Lovely finish, apricots, minerality. Fruity, well rounded, good balance. $18/bottle
2024 Dry Gewurztraminer 93 pts, Best of Class
Floral, violet, lychee, opulent with shining light, spice on the backside. $20/bottle
2023 Pinot Noir, 91 pts, Gold
Cola, Bing cherry, straight forward with bright red fruit. $28/bottle
As a result Brad has been recruited to speak at the Wine Industry Network 14th annual Expo on a panel discussion, “What the Next Generation Wants in Wine.” Brad has a pretty simple answer, keep the wine fresh and make sure it has his own kids’ stamp of approval.
SEASON’S GREETINGS
Cheers from the 3rd generation at Husch. After a whirlwind harvest we’re taking a moment to reflect on how lucky we are as a family to celebrate this time of year. Between making wine, marketing decisions, regulatory compliance, sales goals and everything in between we have our hands full. As the winery quiets down we find ourselves giving thanks for all our loyal Husch wine enthusiasts, from the old-timers to the next gen drinkers, we toast you all. Fill that glass and let’s celebrate another year. All the best,
Zac & Krista Robinson and Brad & Amanda Holstine
Winter Wine Favorites: A few of our top selections
2025 Vin Gris
Vin Gris “grey wine” typically denotes a pink wine that is crafted in the traditional French style from black Pinot Noir grapes. This classic dry rosé exudes aromas of fresh strawberries, subtle watermelon, and citrus with a softness on the palate that lingers for the next sip. Often served with charcuterie and appetizers, if the Vin Gris makes it to the main course, we love it with poached salmon or honey glazed ham.
Less than 100 cases $24/bottle
2024 Reserve Pinot Noir
Pinot Noir and Anderson Valley share a symbiotic relationship. When Husch planted the first Pinot Noir here we knew it would be something special. Our Reserve Pinot is a barrel selection chosen by winemaker Brad. Hand-picked fruit, made in small lots, and punched down 3x daily reflect our care for this wine. Aged for 10 months in French oak barrels (39% new). Aromas of Bing cherry, pomegranate with a touch of baking spice.
150 cases $48/bottle
2023 Grand OZ
To honor our grandfather, HA Oswald, Jr. we crafted six barrels of this flagship wine. The Grand OZ is pure Cabernet Sauvignon in both composition and expression, aged in new French oak barrels for 30 months. Aromas and flavors of blackberries, currants and toasty vanilla mingle with dried herbs which lead to a long, soft finish. Give it time to breathe, then enjoy with steak au poivre, grilled Portobello mushrooms, or dark chocolate cake.
70 cases $65/bottle
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