This year's harvest has proven to be our largest yet! We beat our estimated tonnage for Barbera, Cabernet, Chardonnay, Zinfandel, and our Field Blend. With such a wet, mildew-prone year, we were pleased to see bountiful high-quality fruit.Read More
Today, we begin our harvest. A little tired from our annual pre-harvest feast, we entered the fields early surrounded and assisted by friends, both new and old. We began with the Barbera, which went smoothly, but took some time. From there we picked a majority of the Zinfandel before the heat stopped us in our tracks. If we can manage to get everyone out of bed early enough tomorrow, we should be able to finish.
As we prepare for harvest, one of the most important parts of the process is cleaning everything that will come in contact with the wine and maintain it's sterility throughout the winemaking process. Here, our barrels are washed thoroughly with hot water, filled to expand the wood and then air dried for a few days before they are sulphured and bunged, or plugged, until use. This will kill most microorganisms that would otherwise thrive in the nutrient rich environment that is a barrel.