It’s 9:30am on Thursday, October 24th and we just picked our last block of grapes. This concludes the 2013 harvest at Talley that began on August 30th. Harvest, harvest, harvest. I heard that word so much the month before we picked our first grapes that I’d find myself harvesting in my dreams. I was hired in July as the Harvest Intern, assisting Travis Monk, the Vineyard Manager at Talley Vineyards. Everything that I worked on prior to harvest led to this almost mythical happening in the vineyard world known as The Harvest. You see, I came from a different world of fruit and vegetable production and although I had participated in many harvests, none of them ever began with this much anticipation. I thought, “How hard can it be?” Ha! What a naïve harvest intern! There are reasons for the anticipation and there are many reasons why vineyard harvests are different. I wish I could articulate on these many reasons but my mind is recovering from the past 7+ weeks. So instead, how about I recap some of the good and the ugly from my first harvest at Talley Vineyards?
It all started by agreeing to shave my beard. Eric Johnson, the winemaker, and Travis decided to incorporate the tradition of harvest beards, which is basically giving oneself a clean shave to start harvest and then not shaving for the duration. It had been some time since I last rocked the clean shaven look and I didn’t recognize the baby face under the whiskers, nor did my wife or our one-year old son. So the next morning we started our first pick at 5:30 in the morning and I felt the cold air on my face for the first time in a long time. The first pick was done in a few hours and I was still wondering why all the fuss about harvest.
Well, the next week the dial was turned up and we found ourselves in full-go harvest. Starting at 5:33 am seemed like a long-gone dream as the start times went from 4:30 to 3:30 to 2:30 to 1:30 am in the morning, and finally to 10 pm at night. The nights became a blur but the adrenaline kept us going and the caffeine kept us focused. There were some very cold nights out in Oliver’s Vineyard and nights like the one when we picked Rosemary’s Block 7 with the Harvest Moon and warm air abound. Harvest became an endless rotation of bins and harvest trailers. It was spending many hours with our awesome crew, learning new words in Spanish, and making them laugh at my bad Spanish. It was getting to the coffee before the production crew showed up and hoping there might be one frozen breakfast sandwich left. It was driving to work on empty roads at night and watching little towns pop up as we raised our lights and began picking grapes. There were lots of frozen meals eaten, washed down with Emergen-C and Zicam. Then there were those beautiful fall sun rises that came like a paycheck for those cold hours working through the night.
My first harvest at Talley Vineyards was hard but very rewarding. I learned a ton from Travis and our crew. As difficult as it was at times, I always felt a part of the team here at Talley and that made it all much easier. I’m happy that it’s over and that I’m able to catch up on some sleep and spend time with my family. However, it was a great experience that I hope I’m a part of for years to come. Oh, and my beard grew back and my kid recognizes me again.