Although we have one small estate, the harvest season can be quite complicated because we're farming, picking and doing the winemaking all as a family. We can't just call the grower and schedule the pick, then worry about the winery side. We have to plan all the vineyard logistics ourselves, followed by helping to ensure the fruit comes in clean and cold. Then we're changing gears and transitioning to the cellar, from sorting to fermentation, to pressing and barreling. We also sell fruit to several other wineries, with their own set of parameters to meet.
|Pinot Noir in the fermentor|
Due to our climate, we normally cannot achieve enough sugar in the Bordeaux whites (our Sauvignon Blanc & Semillon) to craft a dessert wine. The Semillon is particularly late here, making it impossible to get enough ripeness in an average year. However, because of the early season this vintage, we're hoping that we have enough time to pull it off. Wish us luck!
This will be the first time that the entire crush will be finished by mid-October, leaving us more time off in the fall than we've had before. Plenty of time, we hope, to prep for the new arrival to the family: Kristy & Joe's first son, due in February! We're excited to welcome the fifth generation of our family to the property.