The 2019 harvest will go down in our history as one of the most intense, compressed seasons ever. After a slow beginning, things ramped up the week of September 15th, and they really haven't stopped. We've picked at least 60 tons off of our estate each of the last four weeks, and suddenly, all that's left out there are little clean-up picks. We'll be done sometime this week.
I'll have a more detailed analysis of how the vintage compares to other recent years in my harvest recap blog either next week or the week after. But for now, what I wanted to do was give you a feel for what a day in the cellar feels like, not least because it's suddenly almost done. And harvest feels like that. You wait all year for it to begin, once it starts it feels like it will go on forever, and yet when the end comes, it comes suddenly, and marks the end of the intense camaraderie that comes with long hours, close quarters, and shared goals.
Our talented Shepherd/Videographer Nathan Stuart chronicled one day in the cellar, October 8th, turning in his crook for his GoPro, adding a soundtrack and editing it all down to two minutes. Definitely turn up the volume on this one.
What did we pick that day? Roussanne, Mourvedre, and Grenache. But the sorting, destemming, and pressing of those lots wasn't all that was happening. We were filling barrels and digging out tanks of Grenache and Syrah harvested in previous weeks, punching down and pumping over a cellar full of wine, sampling vineyard lots to schedule upcoming picks, and cleaning. Lots and lots of cleaning. And playing with the winery dogs, sharing one of Marci Collins' famous cellar lunches, keeping the espresso machine humming, and snacking on the leg of jamon in the lab, of course.
It was just one day, one long day, but also one pretty great day.