2017 has been a solid vintage in the Finger Lakes. White wines are quite fresh (more so than in 2016) and flavorful. Reds are well structured and expressive with a lot of energy.
The 2015 – 2016 winter was mild. Bud hardiness was such that bud injury was minimal. 2016 was extremely dry so there was some initial concern that the impact of the drought stress on vineyards would carry through to 2017. However, this was not the case. The story of the 2016 – 2017 vintage is best viewed in terms of generally average heat accumulation, but much wetter than average (~ 40%), especially before veraison, with incumbent disease pressure, and a very large crop load for vines to ripen.
The spring (May & June) was a little warmer than average (little or no spring frost damage) with higher than average rainfall (+9%). May and June growing degree days (GDD) were slightly above normal and dry. Growing conditions for a large crop were established.
The summer (July & August) was just a touch cooler than average but very wet (+49% rainfall over average). Especially July with more than twice the average rainfall. These conditions promoted vine vigor (growth in canopy) and increased disease pressure.
Over the past decade as the reputation of the Finger Lakes has grown, winegrowers have demonstrated the awareness and commitment to manage their vineyards and deal successfully with complex growing conditions. This proved to be the case once again in 2017. Primarily by ensuring hygienic vines and clusters and by controlling crop load.
Fall (September & October) were warmer than average (+ 48%). September was warmer and dryer than average. October was much warmer than average and about average rainfall up until a tropical storm just before Halloween. There is no question that the fall ensured the quality of the vintage and produced a very large crop.
In general, the vintage produced grapes with close to average sugars, higher acidities, slightly lower pHs and expressive flavors. In other words, favorable chemistries for typical Finger Lakes styles. Flavor development may be partly due to the length of time most producers left grapes on their vines prior to harvesting.
This report was compiled with major contribution from Cornell’s Finger Lakes Grape Program, and from commentaries obtained from members of the Finger Lakes Wine Alliance producers and winemakers.
