Reining In Harvest 2013
October 31, 2013
By Chelsea Franchi
I was standing in the entrance of the cellar on Monday with my hand wrapped around a steaming mug of coffee, watching as a storm rolled over the hills of Paso Robles and finally touch down on our vineyard.
And I had a smile on my face.
I have a certain fondness for inclement weather, but typically at this time of year, weather like that can be panic inducing. This year's a bit different, though, as all of our fruit is off the vine and resting comfortably, tucked away safely in tank and barrel. You can almost feel, and sometimes hear, the soft, gentle crackle as the wines finish up their fermentation.
This cozy, mellow scene feels a world away from where we were just a few weeks ago. We all knew harvest was going to be early, and it seemed as though we were all parroting the words "harvest is starting soon!" without thinking about what that actually meant. And then harvest really did start early, and when it started, it was in earnest. One moment we were leisurely prepping the harvest equipment and suddenly we were hit with a deluge of fruit, with the bulk of it flooding in at once and filling each of our available tanks in the blink of an eye. We were forced to put our heads down and focus on the tasks directly in front of us and only on October 10th (the last day of harvest) did we dare to glance up and marvel at all we had accomplished in a rather short amount of time.
Cleaning up after a long day of pressing the pomace (or solids) of red wines
Hand sorting fruit before it gets pumped into a tank to ferment
Draining off juice to add to Dianthus rosé
Not only is everything picked, it's also pressed, and so last Friday, the cellar crew grabbed a thief and a handful of glasses to taste through the wines of 2013. Initially, we were giddy to be tasting through the cellar so early. However, after the first few wines, the full weight of the situation settled in. Harvest 2013 is in the books. And you know what? It's good. The whites seem to have an exuberant quality. They dance across the palate with both brightness and gravity. The reds are a bit more tricky to read at this stage. Across the board, during punch downs and pump overs, the lots of red were smokey, meaty and rich. Now, in barrel, many of them are starting to show promise of an unfurling of fruit, spice and depth.
I'm going to miss harvest a little bit (but trust me when I say that I can definitely wait until fall of 2014 for the next one). The easy comraderie that comes with working with people so closely (and for so many hours) is a pretty unique perk of the job. And this harvest, we had a cast of invaluable characters working alongside us. I'd like to offer them a public thank you for all their hard work. We couldn't have done it without them.
Winemaker Neil Collins pulls samples from a barrel of Grenache Noir
Viticulturist Levi Glenn takes a break from the vineyard to feed the pigs
Vineyard Manager David Maduena enjoys a much deserved glass of Mourvedre - in a block of Mourvedre
Cellar Master Tyler Elwell pumps over a fermenting Syrah lot
Lab Technician Madeline Vanlierop-Anderson collects a day's worth of coffee mugs
Cellar Assistant Craig Hamm demonstrates what forklifts are really for (lifting forks)
Harvest Intern Erich Fleck fills barrels with espresso in hand
Harvest Intern Jordan Collins pumps over a fermenting tank of red under the watchful (but sleepy) eye of the cellar mascot, Millie
Above, Harvest Intern and Tasting Room Employee Gustavo Prieto takes a Tannat shower. Below, Jordan and Madeline celebrate in a stop animation film of the last bin of Harvest 2013.
For the moment, I'm looking forward to the halcyon cellar days to come. We'll finish cleaning up the mess that harvest left behind and then move forward with looking closely at what we have in the winery and monitoring the fermentation progress of our wines. The storms have cleared - both the proverbial storm that came crashing through our cellar in the form of fruit, as well as the actual storm that came Monday. I'm anxious now to see what those two storms yield.