As a winemaker, I love harvest. The rest of the year I’m blending, tasting, checking on barrels, and keeping the cellar humming—but harvest is when I truly get to make wine. There’s nothing like the energy of a new vintage. After 33 vintages at Markham Vineyards and 25 harvests as winemaker, that moment when the first fruit comes in still feels magical.
THE 2025 GROWING SEASON IN OUR VINEYARDS
2025 began with a fairly cold, wet winter, with rainfall close to normal across Napa Valley vineyards. That moisture refreshed the soils and set the stage for a strong start to the season. While bud break usually happens right around the Spring Equinox, this year it arrived closer to the end of the month. Even so, by Memorial Day the vines were flowering right on schedule, which is always a beautiful sight.
Spring stayed cool and calm, giving the clusters plenty of time to develop with fresh acidity and bright flavors. It wasn’t until well past the Fourth of July that we began to see veraison—the moment when grapes soften and change color. That late shift told me we were likely looking at a later-than-normal harvest in Napa Valley.
Then came summer, and with it, heat. August was hot, the kind of weather that makes the vines pause to protect themselves. At Markham, we don’t overdo leafing, because I prefer a canopy that offers dappled, filtered light to protect the fruit. With Merlot, especially, those big clusters hang best when they’re free and airy on the vines. We did some selective crop adjustment, but overall, the vines managed the season beautifully.
NAPA VALLEY HARVEST: SAUVIGNON BLANC TO MERLOT
By late August, the first fruit was ready. We started picking Sauvignon Blanc and Chardonnay from our Little Cannon Vineyard on August 29, wrapped them up the following week, and even took Labor Day off in between. The lighter crop loads meant the whites ripened right on schedule. Thanks to the cool start, the acidity is spot on, and I’m excited about the vibrant flavors we’re already seeing in the cellar.
For the reds, the heat helped push things forward, but we’re still waiting patiently. At Yountville Ranch, the Merlot will be our first red off the vine, with picking expected around mid-September. After that, we’ll move into our grower Merlot blocks, which feature different soil types. Cabernet Sauvignon will come later still—likely the end of September or early October. One of the things I love about Merlot is how it bookends the season: it’s often our first red pick and, from the heavier soils in Oak Knoll, usually our last.
So far, the 2025 harvest in Napa Valley feels like a classic vintage. The cool start has given the fruit wonderful flavor development and long hangtime, especially for Bordeaux reds. It reminds me of 2023—a spectacular vintage—and I wouldn’t be surprised if 2025 turns out equally sensational.
OUR HARVEST TRADITIONS
In our winery, the energy is high, and the teamwork is strong. We’ve had the same cellar crew for the past three vintages, and that kind of experience shows—we know how to support each other and keep things running smoothly. We even keep traditions alive: a Champagne toast on the first day of harvest, and if time allows team lunches once a week where everyone shares their specialties. I’m famous for my sheet-pan desserts, and I love cooking one big family-style meal for everyone.
Of course, I have my superstitions—especially as we wait to pick our reds. Around here, we don’t say the “F” word (fire—I even hate writing it), or the “R” word (rain), at least not in English. In Spanish, though, the team gets away with it. After 25 vintages, some habits are hard to shake!
As I was coming in from grape sampling the other morning, I saw barrels arriving and couldn’t resist rolling a few. That hands-on work—getting dirty, feeling the rhythm of the season—that’s what keeps me in love with this job. Harvest in Napa Valley is fleeting, but it’s the heartbeat of what we do at Markham Vineyards. And this year, I can already tell, is one I’ll be proud to share in the glass.