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
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
1 comment:
Let the games begin! Always wonder what happens if the temperture goes up and everyhting starts to ripen all at once....interesting and makes sense that there's two teams to harvest around the clock...syrah is coming in...when do you start to harvest the pinot? Is it better if thwe grape stays on the vine longer? Ansd what does that mean as far as the taste goes? Somehow I know that Harvest 2009 is going to be a very good one.
Wish I was there...Lenny from NJ.
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