Here in Sonoma, September and October equal harvest. If you make Cabernet Sauvignon, October more so than September because Cabernet takes longer to ripen than most other grape varieties. As a result, the Cabernet harvest is almost always in mid swing or just getting started as the year rolls into October.
This year, 2025, will be like most in our 50-plus year history of growing Cabernet Sauvignon: picking will just be getting started as September turns into October.
I have been around the wine business my entire life but have only lived in wine country since the age of 34. The one thing I didn’t expect—and the one thing that never gets old—is the smell in the air during these harvest months. It is the smell of grapes fermenting: a sweet/sour aroma that adds an exciting overtone to our familiar surroundings.
Harvest is the culmination of the year for the vineyard and, at the same time, the birth of that year’s wine vintage. It is the most exciting time of year for everyone who works in wine and we all look forward to it.
Because we are blessed by a climate in which all manner of plants thrive, grapevines were cultivated right alongside more essential food crops from the time the first Europeans made Sonoma Valley their home. In fact, in 2025 we celebrate the 200th anniversary of winemaking in Sonoma Valley—a reminder of how timeless and essential to our Sonoma Valley culture this time of harvest is.
The thing about harvest is that it isn’t just happening in the vineyards. We live in a place where it is very easy to grow things, and so in September and October, our backyards, local markets, and even the wild verge on the side of the road are all bursting with beautiful, ripe produce. Just yesterday, one neighbor pushed two large bunches of basil into my arms while another offered cucumbers.
Some of the fall flavors we celebrate and love to pair with our wines include:
- Pumpkins & Squash – hearty soups and roasted sides.
- Root Vegetables – carrots, beets, parsnips, sweet potatoes.
- Apples & Pears – crisp and bright, fresh from local orchards.
- Cheeses & Honey – from our local producers, perfect for grazing boards
Wine Pairings with Fall Flavors
- Cabernet Sauvignon
- Pairings: roasted root vegetables, braised short ribs, mushroom dishes, aged cheeses.
- Notes: rich structure and spice echo the heartiness of fall meals.
- Sauvignon Blanc
- Pairings: apple salad, roasted squash soup, pear & arugula flatbreads.
- Notes: bright acidity balances earthy, sweet autumn flavors.
- Riesling
- Pairings: beet salad, spiced pumpkin dishes, Asian-inspired fall cuisine.
- Notes: touch of sweetness + crisp finish makes it versatile for fall pairings.
- Rosé
- Pairings: harvest cheese boards, roasted chicken with herbs, lighter vegetable dishes.
- Notes: lively and refreshing, it brings balance to hearty fall meals.
Harvest in Sonoma has always been about more than grapes—it’s a celebration of abundance, community, and tradition. As we savor this season, we raise a glass to the vineyards, to our local farmers, and to you, our wine club members.