Before the craziness of harvest begins around mid-August, we make sure everything in the winery is in working order. We fire up the press, sorting table, grape elevator, and destemmer, all of which haven’t been used in 10 months. We clear floor drains and source new tanks and barrels.
Meanwhile, we frequently check in with the vineyard managers to understand how the grapes are ripening and estimate when harvest will happen. Véraison, the onset of ripening, is the first sign that harvest is approaching. By late summer, we are closely monitoring the local weather patterns. A series of hot days all in a row could mean the pick date is imminent. We collect grape samples for additional insight.
We crush several clusters to take measurements. What’s left is perfectly delicious grape juice that Dillon and his buddy love.