We are definitely in a time of extremes and climate change in the Cuyama Valley reflects this. While our surrounding chaparral ecosystem is fire prone in the dry season (April to October) and the wet season is normally in the winter (October – March), this year has seen extremes in both fires and rain. Our summer exploded in two major wildfires which burned through the western end of the Cuyama Valley. Over 250,000 acres of mostly grassland and chaparral scrub were burned in the Madre and Gifford fires. As we shared in our Fall Newsletter, the Gifford fire came within one mile of Condor’s Hope. We are so grateful to the fire fighters who were able to manage the fire as it spread. It looks like smoke from the fire is having very limited effect on the wine, but our Shiraz is showing sign of smoke taint in the barrel.
Then came winter rains. From an early start in the middle of October through the month of November, we received a good soaking. We always wait until the rains begin before planting our winter cover crop of oats and vetch between the vineyard rows. After the first rains we decided it was time. There was a risk that if the rains didn’t continue the seedlings would sprout and then dry up. But much to our relief , the rains continued. By the end of January, more than our total annual rainfall fell. A total of 15+ inches has soaked the soil and will be captured and held in the soil throughout the summer with our dry-farming method. This compares with an average rainfall of 12-15 inches between October through March. Not to be greedy, but we are hoping that the normally wet months of February and March prove to be so. It might be a historical record of meeting our rainfall average so early in the rainy season.
What this means for Condor’s Hope and the Cuyama Valley: we will most likely not need to irrigate the vineyard through the entire summer. And the hills that were burned are already starting to show color as they predict an early spring with wildflowers blooming everywhere. Please check out the wildflower tastings we will be offering in March and April. We are surrounded and part of our natural environment. As farmers we interact with nature every day and try to do our best to adapt our practices to its different patterns. Our goal is to work with nature and in these times of extremes there are many unknowns and changes. These bring both challenges and satisfaction in what we do.