by Jay DeWitt, Managing Winemaker and Vigneron

The start of the DeWitt block in Birch Creek vineyard with the vineyard rental house in the background.

We will remember the summer of 2021 for quite some time; it was a scorcher! I don’t go a day without hearing the question, “How are the grapes handling the heat?” It is a good news/bad news situation.

The bad news is the yield will be reduced. The good news is the wine could be amazing!

Grape plants generally handle heat without much trouble but the grapes were in a vulnerable condition when the heat hit in early June. Bloom had just ended, and many of the young berries that weren’t shaded by a leaf simply burned up in the hot afternoon sun. The remaining berries did not enlarge normally, so the clusters have fewer, smaller berries. I am expecting yields to be reduced by 30%. If the heat had come two weeks later, the berries would have been acclimated and much of the damage would have been avoided. In our family we have a saying for this type of bad luck, “that’s life on the farm. ;)”

We will harvest some of the varieties earlier than normal due to heat and small berries; but not all, in fact some of the varieties will likely be harvested later than normal. This is because grape plants have the ability to halt their metabolic processes and conserve water when the temperatures get too hot, depending on the variety.

The good news is that what happens early in the year doesn’t have much impact on flavor. Let’s hope that is the case in 2021! I believe the most important contribution to the terroir of the Walla Walla Appellation has to do with the sun filled days and moderate temperatures that are normal for the end of summer and beginning of fall, following veraison. Daytime highs in the 80’s and nighttime lows in the 50’s helps us craft the balanced wines we seek. Delicate flavors have time to evolve and the tannins soften without losing all of the acid. This is know as “Hang Time.”

Contact: Pete Thorson, Marketing & Sales Manager (pete@dumasstation.com)

Dumas Station Wines is excited to announce the addition of Dirk Brink as the winery’s winemaker. Brink joined the team at Dumas Station in April of this year. He brings with him 20 years of wine making and vineyard experience, and has served as the winemaker at two other wineries.

“I am very happy to have found a home with Dumas Station,” Brink said. “Their vineyard-focused approach to winemaking aligns with my own. My winemaking philosophy has always been to let the grapes speak for themselves; and my goal is to allow the natural fruit, terroir, and our winemaking techniques to produce wines that are varietally distinctive, with character and substance.”

“This is a perfect fit,” said Jay DeWitt, managing partner and vigneron for Dumas Station. “Farming and wine making are in Dirk’s DNA. He is a self described “old soul” who loves having his hands in the dirt. He has a passion for the intimate winemaking approach that is the cornerstone of Dumas Station’s success. He understands the pure joy of combining dirt with sunshine and water to optimize vineyard results; his wines show the delicate touch of a committed craftsman.

Brink, a native of South Africa, grew up just outside of Cape Town surrounded by world-renowned vineyards and wineries. At an early age, he was introduced to viticulture by his father, who was passionate about farming. Brink remembers being intrigued by the process of nurturing grapes. This curiosity and interest, coupled with a patience and attention to detail he learned from his mother, led him to study enology and viticulture.

After attending Elsenburg Agricultural College in Stellenbosch, Brink began his career working at world-renowned wine estates in Stellenbosch and Somerset West. His curiosity about winemaking turned toward how things were done in the United States. Securing an internship with Chateau Ste. Michelle, Brink made his way to the States in 2004. Brink learned the many facets of the wine industry at both Kestrel Vintners and J. Bookwalter, and worked his way up to assistant winemaker. Brink met his future wife, Esther, while they were both working at Kestrel; which is what kept him in the U.S.

In January of 2013 Brink became the winemaker for Coeur d’Alene Cellars. During his tenure, Brink expanded their Bordeaux varietal and blends program. He also began producing Chein Blanc, which became one of their most popular wines. In August 2015 Brink was recruited away to become the lead winemaker at Basel Cellars in Walla Walla, Wash.

Authored by: Jay DeWitt, Vigneron/Managing Winemaker

It’s great to connect with friends in person again. Conversation topics formerly considered mundane are now quite interesting when talking with a maskless human. So, let’s talk about the weather!

It’s dry. Year to date, 2021 is one of the driest years on record. The beautiful hills covered by dryland grain crops are already drying up, a month before they should. It is going to be a difficult year for our wheat farming neighbors and friends.

The drought will not have a negative impact on our business. Reduced soil moisture means less vegetative growth so clusters get more direct sunlight. Also, moderate drought stress triggers the physiological changes that lead to superior quality.

Grapes don’t require much water. In a typical year we apply 2 to 4 acre inches of water. An alfalfa field needs 10 times that amount. The soil moisture is monitored in real time, accessible with a cell phone, so there is no wasteful irrigation. The vineyards are irrigated with efficient drip systems that apply 0.5 inches in 12 hours, 3 full days of irrigation is all that is needed for an average season. This year will require twice that amount.