Hello from wine country!

With the 2024 harvest underway, this time of the year is the most exhilarating time for winemakers. It's a period filled with anticipation, hard work, and immense satisfaction as months of vineyard care culminate in the careful picking and processing of grapes.

 But what does a typical day look like for a winemaker during this crucial time? Let’s take a closer look at the hustle and bustle that defines a day in the life of a winemaker during harvest season.

4:30 AM – Rise and Shine

The day begins early—well before sunrise with lots of coffee, going to be a long day!

Harvesting grapes is a race against time and temperature. Cooler morning temperatures help preserve the grapes' delicate aromas and acidity, which are essential for producing high-quality wine.

The winemaker wakes up and immediately checks the weather forecast and vineyard reports, looking for any signs of impending rain or unexpected frost that could impact the day’s harvest.

5:00 AM – Vineyard Check

By dawn, the winemaker is already in the vineyard, assessing the vines and sampling grapes. This isn't just a quick glance; it involves tasting grapes from different blocks, testing sugar levels (Brix), acidity, and tannins to determine if the fruit is ready for picking. Each decision is based on years of experience and a deep understanding of the vineyard's unique microclimate.

6:00 AM – Harvest Begins

Once the go-ahead is given, the harvest team gets to work. Some vineyards use machines for harvesting, but many winemakers still prefer the precision and care that hand-picking provides.

This is especially true for premium wines, where each grape cluster is carefully selected to ensure only the best fruit makes it to the winery. The winemaker supervises the crew, ensuring that grapes are picked swiftly and efficiently, yet delicately enough to prevent damage.

10:00 AM – Grape Sorting and Destemming

By mid-morning, the first truckloads of grapes start arriving at the winery. Here, the winemaker and their team begin the sorting process. This is where bad grapes, leaves, and stems are removed, either by hand or with the help of machines.

Some winemakers choose to destem their grapes before fermentation, while others prefer whole-cluster fermentation to add complexity to the wine. The decision depends on the grape variety, the desired wine style, and the winemaker’s philosophy.

12:00 PM – Lunch Break (Kind Of)

Lunch during harvest season is a quick, practical affair. It might be a simple sandwich, hamburger from a local restaurant or a hearty stew you made in preparation for harvest. It’s more about fueling up for the rest of the day. Even during this short break, the winemaker is constantly thinking about the next steps, checking fermentation tanks, emails, reports or discussing plans with the cellar team.

And of course.... more coffee!

1:00 PM – Crushing and Fermentation

After lunch, it’s time to move the sorted grapes to the crusher. Depending on the type of wine being made, the grapes may be crushed and pressed immediately, or they may be left to ferment with their skins. Red wines require fermentation with the skins to extract color and tannins, while white wines are typically pressed before fermentation to separate the juice from the skins.

The winemaker carefully monitors the crushing process and ensures the grapes are handled gently to avoid unnecessary oxidation or damage.

3:00 PM – Monitoring Fermentation

Fermentation is a critical phase that can make or break a wine. The winemaker is constantly checking the temperature and sugar levels of the fermenting juice, adjusting as needed to control the pace of fermentation. Too fast, and the wine may lose delicate flavors; too slow, and there’s a risk of bacterial spoilage.

During this time, the winemaker might also decide to perform "punch-downs" or "pump-overs" for red wines to keep the grape skins in contact with the juice, enhancing color, flavor, and tannin extraction.

5:00 PM – Barrel Preparation and Maintenance

As the day winds down, attention turns to barrel preparation. If the wine is destined for aging in oak, the barrels need to be clean and ready. The winemaker selects barrels based on the grape variety and the desired style of wine, choosing between different types of oak (French, American, Hungarian) and varying levels of toast.

This decision is pivotal, as it will influence the wine’s flavor, texture, and aging potential.

7:00 PM – Evening Vineyard Walk

Before calling it a day, the winemaker often takes one last walk through the vineyard, reflecting on the day’s work and planning for tomorrow. This quiet moment allows the winemaker to stay connected to the vines, observe any changes, and make mental notes for the next day’s harvest.

8:00 PM – Dinner and Rest (Finally)

After a long day, the winemaker heads home for a late dinner. It’s a time to unwind and enjoy a glass of wine—perhaps from a previous harvest—and recharge for the next day. But even then, the mind never fully shuts off from the tasks ahead. The winemaker checks the weather again, reviews fermentation data, and prepares for another early morning start.

Harvest Season: A Labor of Love

Harvest season is much more than just a busy time—it's a labor of love. Every decision made by the winemaker during these weeks has a profound impact on the wine’s final character. It’s a period filled with long days, physical exhaustion, and endless decision-making, but it’s also one of the most rewarding parts of winemaking. After all, it’s during this time that the potential for a truly remarkable wine is born.

So, the next time you enjoy a glass of wine, take a moment to appreciate the dedication and hard work that went into each bottle. Remember, behind every great wine is a winemaker who poured their heart and soul into every step of the harvest season. Cheers to them!

We hope to bump into you in St. Helena!

- The Silver Fox

Upcoming Events

With harvest here, we've got a fantastic line up events. So, get out and raise a glass with us in wine country!