Sticky, sweet, and yummy!

Berries! They arrive by the bucket load from the vineyard all for me to analyze. And what a process it is. Upon arrival we will note berry size, color, cluster formation, and even all of our friendly and helpful ladybugs. The exact same meticulous and gentle care with which we treat all of our fruit in the cellar must also be observed in the lab. Every day we spend at least 2 hours gently popping individual pristine berries from our many vineyards and blocks. Once every berry is popped we do a cold soak in the fridge in order to simulate the famous pre-fermentation Domaine Serene cold soaks that our lots will undergo during processing. After the cold soak is complete the real fun begins; TAs, Brix, pH, and tasting!

All of this analysis allows us to make picking decisions that will optimize the flavor and potential of the grapes. This process also makes the lab a veritable brain trust during the harvest months. If you want to really know what’s going on and where the action is, forget the crush pad … come to the lab! Not only will you get the latest info on picking decisions and analysis numbers, but you can also get a thrilling play by play of the latest Badgers (Wisconsin) or Ducks (Oregon) football games. And please pardon the sticky floors and counters (there is a complete scrub down about 4 times a day … feel free to help out). And be sure to be especially kind to the many ladybugs, or “coccinelle” in French. Clearly the lab is also a place to learn other languages. – Sam Poehlman, Lab & QC Technician.

Let the rituals begin. If you have a beard you shaved it, and if you are courageous, a buzzed head will always do the trick. It is funny even to see myself beardless. I barely recognize the clean shave. My mother would be happy to see my clean face. We received our first fruit of the harvest this week. For fun we weighed in to see who loses or gains the most weight during the hard long days of harvest. We all rocked the new 09’ Harvest Team shirts. Sixteen tons of Syrah came from the Seven Hills Vineyard in Walla Walla AVA. The day one of processing for harvest went smooth and we all had the hang of it by mid-day. It helped that by that time, our stomachs were full and we were happy. Ken, Grace, and company cooked some great food pulled pork, cornbread, coleslaw, and a warm plum tart to satisfy the sweet tooth and fill the stomach. I feel spoiled getting fed throughout harvest, but absolutely no complaints from my end. I met Sean today too. Sean will be our "chef de harvest"; I am curious what is in store for the menus.

It has been so beautiful out. It felt like autumn was coming last week, but this week it is a taste of summer again. This week is mid nineties and high eighties. Perfect. Well it could turn everything ripe all at once. I just heard mention of some California winery getting sixty five tons all in one day. Will this happen to us? If it does, we are prepared. We have a day team and a night team. Processing will run around the clock if necessary. Day team 6 to 6, Night team 6 to 6. We all know what our assigned jobs and tasks are to make this a successful harvest. Receiving, processing, inoculating, temps and brix monitoring, punch downs, pump overs, racking, pressing, and barreling down. Bring it on! - By Nick Sansone, Harvest Intern

Sorting the Syrah ...

I am very excited to get my hands purple again. I have worked in New York’s Hudson River Valley making wine. I moved out to the Portland area just over three months ago and plan to establish myself in the winemaking community here in Oregon. Oregon (pronounced Or-e-gun, not Or-e-gone for all my fellow east coasters) is a great change in lifestyle and will allow me to learn as much as I can. So far it has been beautiful.

Life is all about experiences. After a twenty day cross country trip, I spent three weeks looking for work and checking out the city and Oregon’s beautiful Northern Coast. I have secured a serving position at Farm to Fork Restaurant, open only fourteen weeks, and I’ve been there since day one. I'm working at the custom crush facility, 12th and Maple, doing bottling, Barrel racking and blending 08 Pinot Noirs at Torii Mor Winery with Jacque Tardy and Jon Tommeselli, and now working hard again and living on the property of Domaine Serene. I would say everything has gone as planned. Hit a bump here and there, but can not complain. - By Nick Sansone, Harvest Intern

“The true story of seven strangers, all living and working under one roof at the world famous Domaine Serene Vineyards and Winery”… While MTV’s “The Real World” will probably never make it to the Dundee Hills, America’s original reality TV program does have certain parallels to starting life at Domaine Serene. Of the seven interns currently sharing space we represent three countries, two genders, varying degrees of experience, and one common love; great wine. Our residence is lovingly referred to as “The Ritz” and the highlight so far has to be the culinary expertise and diversity of our housemates. We are lucky to have two French natives (always food critics and experts), an Indian Curry master, and even a graduate of the Culinary Institute of America. I recommend the Eggs Florentine ... divine. Between the 7 of us we have already run through our first tank of propane on the BBQ. The weather has been beautiful. - By Alex Kenzler, Harvest Intern

Another Great Vintage!

We are possibly three weeks away from another fabulous vintage at Domaine Serene Winery! The weather this summer has been beautiful and the fall seems to feel like it has already crept into the valley creating very cool nights and bringing in our beautiful fall colors into the Northwest. Eleni and I were able to walk through our Legacy Hill Vineyard earlier this week and things are definitely moving along there as sugar levels are already at 19 degrees Brix (% sugar). I have no doubt that we will some great Pinot Noir this vintage and we will likely see it before the month is over.

Before harvest is here we have a lot of things to get done at the winery. We will begin blending on our 2008 Yamhill Cuvee next week and I am thoroughly impressed with how the 2008 lots taste right now. Another great vintage! - Lindsay Boudreaux, Harvest Enologist

Four Glorious Days

With first fruit merely weeks away, weekends turn into a very special time. One reason is that we only have a guaranteed 4 days off before the grapes arrive, and another is because we have interns from ALL over world right here in Oregon who actively want to take in the beautiful Oregon scenery. Four days to take in the sites. Four days to visit with friends and loved ones. Four days of sleeping in ... then wave it all goodbye ... ITS HARVEST TIME!

The excitement for the crush is picking up. We have been spending the last week getting the winery in tip-top shape. With eight interns, all armed with scrub brushes, it turns into a dizzy whirlwind of cleaning and prepping. Luckily we have a great group of interns this year that know the importance of maintaining the Domaine Serene standard. Not only are they excellent at scrubbing down floors, drains, and fermentors, but they individually bring a lot to the harvest team. With that said, throughout the blog, you will meet them all individually, and find out what they are experiencing throughout the 2009 vintage. It’s going to be a good year! Stay tuned! - Justin Cox, Cellar Assistant