Wine makers not troubled by drought

For most Californians, the drought is a sore spot. Brown lawns, strict conservation and dwindling water supplies are, at the very least, highly inconvenient. But for many in California’s wine country, the four-year drought isn’t a problem.

The dry weather produces smaller grapes with more concentrated sugars and flavors. Those flavors transfer into the final product, creating a more complex and flavorful wine.

“Quality is outstanding,” said Chrissy Wittmann, winemaker at Wild Horse Winery & Vineyards in Paso Robles, of last year’s grape harvest. “There are small berries with good tannin and color release on the reds, and flavorful fruit with bright aromatics on the whites.”

“California has had three excellent harvests in both quantity and quality in 2012, 2013 and 2014 and these vintages are receiving global recognition,” said Robert P. Koch, Wine Institute President and CEO.

This year’s harvest is expected to be just as good, if not better.

Vineyards have had to adapt to the changes California’s drought has brought. Some have cut the amount of water allocated to vines by 50 percent, through a process called “big drink” watering. Instead of several small applications of water, vines receive less-frequent, larger irrigation. This causes the vines to grow deeper roots, making them strong and more able to withstand the dry climate.

While high-end wineries are enjoying the best vintages in years, low quality wine producers are starting to feel the burn. Low-end producers have been hit with higher costs because they purchase grapes by the pound. Lower yields have cut their productions numbers and eaten into the bottom line.

Still, wine aficionados are enjoying some of the best wines in recent years. California wine sales in the U.S. grew 6.7% in value and 4.4% in volume in 2014, according the Wine Institute.