ARROYO GRANDE, Calif. (KSBY) — Grapes at Talley Vineyards in Arroyo Grande came off the vines six weeks ahead of schedule this season, a dramatic shift that winemakers and climate scientists say reflects a broader pattern of rising temperatures across California.
Work on the 2026 vintage began eight months ago, following the same milestones that have defined the harvest calendar for decades.
"Things really kick off every year when we prune the vines, and that typically happens in this section in about January. The next big milestone that occurs is bud break. That's when the vines start growing. That happens typically in early March here. We typically see bloom in about June, and then this is usually the last section of Pinot Noir that we harvest, typically in October," Brian Talley explained.
This year, warm temperatures upended that timeline almost from the start.
"Well, this year, that whole schedule has moved up pretty dramatically. We did prune in January as per normal, but then these particular vines started growing very, very early in early February, and now we're on tap to start our harvest of Pinot Noir at the very end of July, and this particular section will likely be harvested sometime in August, probably about six weeks earlier than normal," Talley said.
Talley Vineyards started its 2026 Pinot Noir harvest on July 24, breaking its own record.
"Looking back at the records over the last 25 years, the only time that we have ever harvested this early was in 2015, and this year, we'll actually beat that record. We actually started on July 28th that year, and we're slated to start July 24th this year," Talley said.
While the record-breaking timeline is specific to Talley Vineyards, Talley said the early harvest trend is consistent across the region.
"As I compare notes with other wine growers, it's very consistent that this is very early. I was just chatting with a friend a couple of days ago. They've already brought in some sparkling wine in the Edna Valley," Talley said.
California State Climatologist Dr. Michael Anderson attributes the accelerated timeline to rising overnight temperatures this spring.
"The biggest twist have been in the overnight lows. They're not getting as cool as they used to be, and so you have more heat that does accelerate kind of the grapes' maturation process and the winegrowers managing that sugar development in the grape to get, you know, the right what they're after in terms of the grapes' quality for the production of wine," Anderson said.
Anderson said prolonged intense heat is becoming increasingly common across the state.
"Each year we seem to land in the warmest end of the historical temperature distribution. This year we're actually on pace to tie or break the record set in 2015," Anderson said.
From the blend and aroma to the body and alcohol content, much shapes a glass of wine, but it all starts with the grapes. Talley said the goal at harvest is to capture the right balance.
"We're looking for just nice, sweet flavors, but still balanced with some nice acidity," Talley said.
The Pinot Noir harvested this season was planted by Talley's father in 1984. The full impact of the 2026 vintage's early harvest will not be known for two years, when the wine is expected to be released in fall 2028.
"The story of this vintage is going to be one of an early harvest," Talley said.
