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Eric Johnson, Winemaker
 
August 17, 2012 | Harvest, Production, Winegrowing | Eric Johnson, Winemaker

Let the Harvest Begin!

It has begun - Harvest 2012! This week the Talley Vineyards crew picked the first load of Pinot Noir grapes.  The fruit came from West Rincon Vineyard and will be used for a special, top-secret bubbles project.  Even though we picked only a small amount of grapes, the feeling that harvest has begun is unmistakable. 

Harvest is my favorite time of year and I can honestly say it is why I love the wine industry so much.  This time of year is filled with critical picking decisions, mornings that begin long before the sun rises, consumption of massive amounts of coffee, long hours of work followed by very little sleep, hurried meals eaten at odd hours or no meals at all, and a complete lack of a social life. That is harvest in a nutshell and while it might sound like torture, I truly look forward to it.  It is an amazing thing to witness a group of people, everyone from the vineyard crew to the winery crew, sacrifice so much in order to make the best wine possible.

This year we couldn’t have hoped for a better growing season and the fruit looks first-rate.  We will continue to bring in small amounts of Pinot Noir grapes here and there over the next two weeks.  By the time September rolls around, harvest will be rolling as well. The winery will be filled with Pinot Noir fermenters as far as the eye can see and the winery crew will be busy with punch downs. The Chardonnay grapes should be ready to harvest beginning in late September and continuing through October. That will be followed by the Bordeaux grapes we harvest from Paso Robles. If everything goes according to plan, harvest will finally be done by Thanksgiving and everyone will enjoy some hard earned rest.

The 2012 winery crew samples the free run juice from the first pressing of pinot noir grapes.

 

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