On August 15, the crew at Domaine Carneros began our 21st harvest at the Chateau. (There was one before 1988, and someday I will tell you that story over a glass of bubbly.) I hesitate to even say it lest the gods overhear, but it has been almost too easy, with everything arriving as if on cue. The crop is small, due in part to frost damage, but even without that, it would have been short. Yet the quality is absolutely lovely.