|The pH meter is the hands off winemaker's best friend - calibrating here|
There might seem to be a monotony to harvest, the daily punch downs and tests. We test everything daily to track fermentation progress. or most days depending on where something is in its progression and what else needs doing that day.
Really things are ever changing during harvest, nothing is routine. Fermenters that two days ago were quiet might now be fermenting madly. Another that was harvested only yesterday might already be showing signs of fermentation starting, where others take their time. Every day things are changing and our job is to pay attention and respond.
|Stacks of empty barrels outside the winery waiting to be filled|
There's planning ahead, sorting through the stacks of empty barrels to find the one you want to start filling with the first wines ready for bed, lining up times the press will be available to use.
Then there are errands around the valley, returning picking bins to vineyards, heading into town for winery supplies and maybe a decent lunch. While there's still fruit out in any vineyards, there are trips to check out the vines and talk to growers about when I'll want to be picking.
|The Coppa pizza at Red Hills Market in Dundee, far more than decent|
The errands are my favorite things. Even as an intern for others I always wanted to be the guy who got to go into town or check out the vines, stop by other wineries to see how things are going.
|99W south of McMinnville on a glorious autumn day|
I'm lazy, it's true, but I like to think it's a productive lazy. Maybe the best thing about making wine for myself is being able to do a little bit of everything, even indulging my lazy. So yeah, I'm the errand guy now too. And I might just take a bit longer road on the way back from town, if only to admire the view.