The Dream Team: Tracy, Brandon, Ally, Al, Chase & Andy.
As the final grapes are pressed and the last barrels tucked away, my harvest internship has officially come to a close. It’s hard to believe how much has been packed into these past 4 weeks — the early mornings, hot days, late nights, and everything in between. Physically, it was one of the toughest experiences I’ve ever gone through.
The long hours during harvest are legendary for a reason. There’s no stopping the process once it starts, and the grapes certainly don’t wait. But as I’ve come to realize, the physical side is only one part of the equation. What truly made this experience special was the people I shared it with.
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Guillaume Large sampling Pinot grapes at Résonance vineyard.
I had the privilege to spend a day with Guillaume Large, the winemaker at Résonance Wines, a project from Louis Jadot based in Oregon’s Willamette Valley. Having admired his wines since he transitioned from being Cellar Master at Jadot in Beaune to lead the winemaking at Résonance, I was thrilled when he invited me to experience a day of harvest at his winery.
Knowing I was working at a smaller production facility for my own harvest internship, it was fascinating to witness a winery producing nearly ten times the amount of wine. The scale difference was eye-opening and offered a different perspective on managing a larger operation.
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Harvested Pinot Noir about to get processed.
My third week as a Harvest Intern was the most busy and intense yet as the balance of the fruit was brought in. At the peak of harvest, when the fruit is coming in from the vineyard, time is of the essence and the effort is at its max.
The grapes need to be handled quickly and efficiently to preserve their quality. As soon as the fruit arrives at the winery, it’s essential to move it into the next stage of processing—whether it’s sorting, destemming, or crushing—before it begins to warm up or ferment prematurely.
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A shift in the tasting room to experience all aspects of wine.
After a whirlwind of a first week as a Harvest Intern my weekend ‘off’ began with an unexpected twist—I found myself working a shift in the tasting room due to a staff shortage. In true “all hands on deck” fashion, everyone pitches in wherever needed. Honestly, it was a nice change of pace from the heavy manual labor, and I had a wonderful time interacting with wine club members and visitors. It was a great reminder that winemaking is as much about people as it is about grapes.
Sunday brought a beautiful and educational morning in the vineyard. I spent a few hours with winemaker Aaron Kendall sampling from different blocks to check on grape ripeness.
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Getting the winery ready for the fruit.
My biggest win from Week 1 as a harvest intern? I survived! And trust me, it wasn’t just physically—mentally, Day 1 hit the hardest. Everything was brand new. And I mean everything. I knew cleaning would be a big part of my first days—winery sanitation is the backbone of quality winemaking—but I wasn’t prepared for just how steep the learning curve would be.
Take the power washer, for example. I had no idea how to even turn it on or hook up the propane tanks! To be fair, there are 5 steps involved in turning it on, but learning my way around the winery has been a crash course in machinery, tools, and a whole lot of patience.
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Celebrating 10 years of AdVINEtures.
I’m not entirely sure when I decided that experiencing my first Harvest over the age of 50 was a good idea, but here I am committed to being a full-time intern for the next several weeks.
They say timing is everything, and it turns out that this new adventure happens to coincide perfectly with the 10-year anniversary of our wine blog AdVINEtures. While most people in the industry might celebrate with a special bottle of wine, it seems I’ve opted for a more unique way to mark this milestone!
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