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.

Sampling in the vineyard.

It’s a fascinating process—clipping random clusters from different rows, collecting them in Ziploc bags, squishing the grapes to release their juice, and using a refractometer to measure sugar levels. It’s all part of understanding when the grapes are ready to be harvested.

The sense of excitement began to ramp up as we got closer to bringing in the first fruit. The real work and longer hours was about to begin, and after 10 days of learning the processes around the winery I felt ready for it.

So much respect for the pickers!

I set out early on a cool Sunday morning to capture the picking process as a small amount of Chardonnay was being harvested. I had the privilege of witnessing the picking team in action and what a thrill it was! The speed, stamina, and sheer dexterity of these pickers left me in awe. Watching them move through the vineyard with such precision and skill made me realize how vital they are to the winemaking process, even though they often go unnoticed by most wine lovers.

Harvest pickers bringing in the fruit.

Their hard work helps make every bottle possible, and they deserve recognition with every sip.

Unlike red wine grapes, which undergo a maceration process to extract color and tannins, Chardonnay is usually pressed immediately after harvest. This direct pressing helps separate the juice from the skins and seeds, minimizing the extraction of any harsh phenolic compounds that could compromise the wine’s elegance.

Winemaker Tracy Kendall is trialing foot stomping her Chardonnay, a technique which we’ve noticed is making a resurgence due to the unique benefits it provides before the juice goes into the press.

Chardonnay grapes.

By allowing the juice to have contact with the skins, it releases tannins, which act as antioxidants, helping to preserve the wine. She explains that although it might seem counterintuitive to let the juice sit in contact with the skins for 12-24 hours—since one might expect this exposure to cause oxidation or browning—it actually extends the wine’s longevity. This process also enhances the wine by extracting flavor compounds from the skins, resulting in a richer, rounder mouthfeel.

The press cycle is typically slow and controlled, applying just enough pressure to release the juice without crushing the grapes too aggressively. The resulting juice, often called “free run” juice, is considered the highest quality and is collected in a tank. After pressing, the juice is settled to allow any solids (such as grape skins and pulp) to sink to the bottom, a process known as “cold settling.”

Winemaker Tracy Kendall organizing the fruit in the press.

With each press run taking around 2.5 hours, depending on the volume of grapes arriving at once, the days at the winery can stretch long to ensure the pressing process is completed. From the press, the clear juice is transferred to stainless steel tanks or barrels for fermentation, depending on the desired style of the final wine.

Afterward, bins and equipment must be thoroughly cleaned, adding even more time to the day’s workload. Thankfully, two more amazing Harvest team members arrived to help handle the long hours ahead. Brandon and Andrew are particularly appreciated as they have several harvests under their belt which means I’m surrounded by a wealth of experience and positivity (the latter crucial for enjoying the longer days ahead).

Just picked Pinot Noir grapes.

A small amount of Pinot Noir grapes was also brought into the winery and the first step is sorting, where we carefully inspected the clusters by hand to remove any leaves, underripe, or damaged fruit, ensuring that only the best berries are used. Although my wine friends warned me to be wary of the bees and wasps, no one mentioned the earwigs?! (Apparently if you know, you know so I’ll leave it at that).

Hand sorting grapes to ensure the best berries are used.

After sorting, the grapes go through the destemmer machine where the berries are separated from the stems. Some winemakers may choose to leave a portion of the stems in for fermentation, depending on the style of wine they aim to produce, as stems can add tannins and structure to the wine.

Once destemmed, the grapes are gently crushed or left whole, depending on the desired level of extraction. The must (juice, skins, and seeds) is then transferred to fermentation vessels, where the winemaking process truly begins. This careful handling is crucial for Pinot Noir, a delicate grape that benefits from gentle processing to preserve its elegant aromas and flavors.

Even cleaning tanks are fun with this crew!

As my second week wrapped up, the energy at the winery was electric, with everyone buzzing from the pace and progress. The arrival of the first fruit  marked an exciting milestone, but the anticipation for what’s to come is even more palpable.

The first two weeks flew by in a blur of early mornings, long hours, and learning curves, and I can only imagine the pace will quicken as we start to bring in the balance of the fruit. I’m eager to dive into the deeper side of winemaking, knowing that each day brings us closer to the culmination of this season’s work—and another set of new challenges and experiences.