It is very unusual to have done so little harvesting as of October 6. By this time in most of our first 21 harvest seasons, we would have picked and pressed Pinot Noir and Chardonnay, and we would be seriously considering when to pick Gewurztraminer. Our adrenaline would be high, along with our spirits, and we would welcome the 12 plus hour days and press loads that extend into the late evening.
This year, we’re a bit confused about what to do with ourselves while we wait for the grapes to ripen. Everything is very clean, the barrels are restacked and labeled, and we just counted missing vines in one block to fill in next spring. We have taken many awesome sunset photos. Casseroles are made and frozen. The sun is shining, the air is warm, the colors are magnificent, and we have time to enjoy it all. This is fun.
BUT, this little break is about to end. Pinot Noir is picked and off to its new home (thank you, Forge Cellars, for taking our lovely fruit). The picking crew is scheduled for Friday and Saturday, as one block of Gewurztraminer is clearly chomping at the bit to start the transformation into wine. Chardonnay is soaking up the sunshine and the flavors are starting to evoke memories of beautiful past vintages. The call for the machine harvester is about to happen.
Within days the “calm before the storm” will be a distant memory, we will be up early enough every day to capture sunrise photos, and most meals will be on the fly (but easy, thanks to the casseroles referenced above). Pictures will be from the top of the harvester. The pace will increase as our adrenaline rushes with the thrill of harvest and we start bringing the 2014 harvest to fruition.