Waist Deep in Harvest

October 25, 2014
Our winemaking team has been working hard since we started harvest on August 13.  Like 2004, this harvest was one of our earliest harvests thanks to ideal growing condition.  Throughout harvest, we have been graced with exceptional weather.  Thanks to the coastal influence from the Pacific Ocean, the vineyards have experienced cool mornings, warm afternoons, and cool evenings allowing our grapes to develop rich, mature flavors which be reflected in the wines.  As we close in on the final days of harvest, we have complied some of our favorite photos from the season.

Fall_Harvest-Wrap-Up_2-net-removal
We put up nets to guard the fruit from hungry birds. Before we can harvest, we must remove the nets.

Fall_Harvest-Wrap-Up_3-hand-harvesting-early-morning
We always hand harvest the grapes early in the morning keeping the grapes and works nice and cool.

Fall_Harvest-Wrap-Up_4-hand-sorting-in-vineyard
After the grapes go into the macrobins, we start hand sorting pulling out the MOG (Materials Other than Grapes) like leaves and petioles.

Fall_Harvest-Wrap-Up_6-bin-dump
Once at the winery, we empty the macrobins onto the sorting table to be sorted yet again.

Fall_Harvest-Wrap-Up_7-destemmed-berries
Next we destem the clusters leaving us with sweet, juicy berries.

Fall_Harvest-Wrap-Up_8-moving-berries
The juicy berries whiz by on their way to be sorted by our airknife which separates perfect, round berries from those less then perfect berries.

Fall_Harvest-Wrap-Up_9-free-run
During the processing of the grapes, we collect all the free run that naturally occurs.

Fall_Harvest-Wrap-Up_10-fermenting-in-tank
Gorgeous cabernet fermenting in tank - our future ISOSCELES!

Fall_Harvest-Wrap-Up_11-pumpover
Twice daily pumpovers aerate the wine and mix the cap with the juice to encourage a complete fermentation.
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