Harvest begins on Sunday. The process is: removing the netting, snipping the bunches into small crates, running the small crates to the truck for transfer into the huge crates. After harvesting, all the equipment gets thoroughly cleaned and then we Crush. Crushing is a process to break the skins and remove the stems ahead of flushing the fruit to clear bacteria and then promoting fermentation through the introduction of yeast. Fermentation is a daily baby-sitting process wherein the grapes rise to the top of the fermentation container and need to be "punched down" multiple times daily until the sugars have turned to alcohol and the new wine is "dry". Lots of work, fulfilling work, and a couple weeks of purple hands.
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