To prepare for the coming growing season, we have a laundry list of maintenance priorities. On top of the list is perhaps the most fun part of this time of year. Cleaning the water tanks. They must be drained and scrubbed due to our water source having a high iron content. This can take several days and requires one of us, Jamison, to climb in and out several times. Once our water supply is cleaned, high water pressure is used to flush our drip lines of any residue that could have dried out in them over the winter. 

We will also continue laying down compost along every plant and every row. 


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.