Harvest has gone well so far. It's been a tough year for grapes, with acids staying high and flavors lagging as sugars rise. We were the last to pick (for Foursight) from our vineyard as we waited for the flavors to catch up and the acids and green seeds to decrease. It was a risk, but we're out there every day, sampling and tasting and checking the numbers, and it worked. Our almost-7-tons came off the vines Monday morning (will make about 450 cases or so of Pinot) and went to the winery, where they were destemmed and will merrily ferment away on the wild yeasts native to our site.
My one harvest pet peeve? Pinot Noir hands. Many people assume that, when you pick grapes and make wine, your hands get stained this pretty purple color. With Pinot Noir, it lacks several of the pigments present in darker-colored red wines. Picking Pinot gives your hands a dirty-brown stain, both on the fingertips and under the fingernails. Essentially, your hands look dirty and gross, like you've been making mud pies and haven't washed them. It's especially attractive when you're trying to pour wines for the public in the middle of harvest. ...
In other news, our tasting room is progressing amazingly, with walls on their way up. I'll post photos soon. First come the photos of harvest, because the grapes are the most important part of the equation, after all. Even if yields are down 50% due to spring frosts.
Kristy Charles and younger brother Tim Charles picking leaves from bins - the first all-family pick in a while.