Waist Deep in Harvest
We put up nets to guard the fruit from hungry birds. Before we can harvest, we must remove the nets.
We always hand harvest the grapes early in the morning keeping the grapes and works nice and cool.
After the grapes go into the macrobins, we start hand sorting pulling out the MOG (Materials Other than Grapes) like leaves and petioles.
Once at the winery, we empty the macrobins onto the sorting table to be sorted yet again.
Next we destem the clusters leaving us with sweet, juicy berries.
The juicy berries whiz by on their way to be sorted by our airknife which separates perfect, round berries from those less then perfect berries.
During the processing of the grapes, we collect all the free run that naturally occurs.
Gorgeous cabernet fermenting in tank - our future ISOSCELES!
Twice daily pumpovers aerate the wine and mix the cap with the juice to encourage a complete fermentation.