2002 Washington State Vintage

The Washington State Wine Commission records that the 2002 growing season began cool, then warm temperatures in the mid to high 90s Fahrenheit put the crop ahead of schedule in some areas. Decanter's Pacific Northwest harvest report tells the same story from the regional side, describing a cool start across the Northwest before early-summer temperatures in the low 30s Celsius pushed the crop ahead, and noting that Washington wineries were capitalizing on a very hot summer. The usual autumn rains did not arrive, and Decanter reported the weather staying warm, if not hot, throughout October. Picking in Washington began in a great rush on 9 September. Cool weather then arrived in late September and slowed activity, a turn winemakers welcomed because it allowed fruit to mature and intensify flavors. Yields per acre ran low, which the Wine Commission credits for the vintage's richer fruit flavors, while the statewide crop totaled 109,750 tons. No source consulted compares that total to a trailing five-year average, and none records the winter, spring or bloom.

• The season began cool, then mid to high 90s Fahrenheit temperatures put the crop ahead of schedule in some areas
• Decanter reported a cool start across the Pacific Northwest before early-summer temperatures in the low 30s Celsius pushed the crop ahead
• The usual autumn rains did not arrive, and October stayed warm, if not hot
• Picking began in a great rush on 9 September, with wineries capitalizing on a very hot summer
• Cool weather in late September slowed harvest and allowed fruit to mature and intensify flavors
• Lower yields per acre gave richer fruit flavors, on a statewide crop of 109,750 tons

The Wine Commission's read on 2002 is about quality rather than size. Lower yields per acre resulted in richer fruit flavors, and the late-September cooling that slowed picking is credited with letting fruit mature and intensify those flavors rather than racing to sugar alone. That is the shape of the vintage in the record: heat to get the crop ahead, then a cool finish to fill it out.

• Lower yields per acre are the reason the Wine Commission gives for richer fruit flavors
• The late-September cooling let fruit mature and intensify flavors
• Heat early, a cool finish late, and a harvest that started on 9 September