Busy times around here.  We are in full harvest mode.  Sunday we picked over 30 tons of Pinot Noir.  We have a cooling room (a big, refrigerated garage ) that comes in handy this time of year.  We can store bins of fruit over night.  A big day for us is to process 20 tons of Pinot Noir, which is what we did Sunday.  By processing, we are sorting the clusters, destemming the fruit whole berry into tanks, and cleaning.  The cleaning part averages 2 hours at the end of the day.  Lots of stainless steel parts to scrub tartrates, the percipatated grape acid, off.  Lots of fun.  Monday we started in on the remaining Pinot from Sunday, and brought in another 15 tons.   To date we have 71 of the 170 projected tons of Pinot Noir harvested.  We plan to keep working through the week.  The blocks are tasting great so we will work through the rain showers to harvest the remainder of the vineyard over the next week to week and a half.  

fresh picked grapes arriving to the winery

fresh picked grapes arriving to the winery

We had a great lunch prepared by Cathy Stoller….a 22lb. turkey with all the fixings. Ideas of a turkey day wine, and event, were discussed.  More to come on that. 

Carving up the bird for the crew

Carving up the bird for the crew

In the middle of the orchestrated chaos of the harvest day, we had a special visit from Emeril Lagasse , his wife Alden, and a few of their friends.  We got set up with a delicious spread from Paul from Farm to Fork (thanks!!)  for the group and they ended up staying for quite a while.  A great bunch of people.  Emeril was a good sport.  I really was hoping he could say his famous Bam!, and sure enough here it is…

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