Yesterday we had the opportunity to harvest the reds – chambourcin and cabernet franc – out at Harmony Hill. I have no idea how many pounds of red grapes we clipped. There were around 22 of us, and we all worked hard. Although tiring, and hard on the back, it was also a lot of fun. I love being around Bill and Patti at Harmony Hill, and I often wonder if my head can hold all the vineyard knowledge that Bill shares. It’s a fantastic learning experience. We’ll definitely do this again next year.
I also had some fun snapping photos of the wonderful vineyard dogs, of which there are four. You can view the slideshow below or view the entire photoset on Flickr.
You might notice that the crush process looks different than in previous photos. The reds won’t go through filtration or to the bladder press for several weeks. They stay on the skins (sur lies), which gives red wines that lovely garnet hue.
Things like this, well, that’s why the blog is called "My Wine Education."
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