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.

Wine Harvest 2024 – Timelapse (youtube.com)

Winemaker Tracy Kendall testing sugar levels of the wine in barrel.

The goal is to maintain the freshness and integrity of the grapes, which means careful coordination between the vineyard and the winery is crucial. This is a critical moment where timing and precision can make all the difference in the final wine’s character.

One of the most unexpected lessons I encountered was learning to drive a forklift—a skill I hadn’t anticipated adding to my repertoire. Of course, I knew forklifts were essential to a winery’s operation, necessary for moving heavy bins of grapes, tanks, and various other equipment. But I never imagined I’d be entrusted with such responsibility, especially in the thick of harvest.

An unexpected new skill [credit: Al Garcia]

The initial days were a blur of cleaning, sorting, and trying to keep pace with the rapid movement of grapes from vineyard to press. Everything must happen with care, timing, and a sense of urgency. Efficiency is key, and every piece of machinery is vital to that goal, forklifts included.

Watching the seasoned crew seamlessly maneuver one through tight spaces in the winery was impressive. When I got the chance to learn how to drive it, I jumped at it, letting my excitement outweigh any intimidation.

I wasn’t thrown into the deep end right away—thankfully, my first attempts weren’t during the busiest week of the season. Instead, it was more of a learning exercise, an introduction to another layer of how things work behind the scenes.

Getting into my work…literally [Credit: Al Garcia]

There’s something surreal about climbing into the seat of a forklift, knowing the trust being placed in you to handle it with care. While I might not have been a forklift pro by the end of harvest, the experience taught me the value of every role within the winery, including operating something as seemingly mundane as a forklift.

With the balance of the fruit coming into the winery over just a few days, the winemaking side of things kicked into full gear for the final push.

The air inside the cellar buzzed with activity as we transitioned from harvest to the complex, hands-on process of transforming grapes into wine.

Week 3 as a Wine Harvest Intern (youtube.com)

Brandon filling barrels.

From fermentation to racking and pump overs and punch downs, each task felt like a crash course in the science and artistry behind winemaking. It was a whirlwind of techniques, and challenges I had only read about, but I quickly realized that every step, no matter how small, played a crucial role in shaping the final product. The cellar had its own rhythm, and I was learning to move with it.

As I get set to enter the final week of my harvest internship, I can’t help but reflect on how much I’ve learned, not only about the winemaking process but about myself as well. Every day has been a new challenge but the cellar now feels familiar, even if the complexity of winemaking continues to amaze me.

With just a few days left, I’m eager to absorb as much as I can and fully savor the last of this incredible experience.