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monitored. When all of these parameters come into harmony, the signal is given to harvest.
The whites are taken in throughout September. The reds are harvested in October, to provide additional ripening time.
The actual harvest occurs during the cool morning periods, if possible. Fruit taken during the heat of the day can lessen its quality and reduce the caliber of the wine produced. During this period—called the Crushactivity at a winery is hectic. Tractors, forklifts, crusher/ destemmers, presses, winery workers and thousands of frenetic bees, collide in a dance of excitement and anticipation of the wine to be created. OK, the bees are simply sugar crazy.
As the harvest draws to a close and the fermenting wine joyfully bubbles away day and night, it’s time to slip off our boots and reflect on the year behind us. If we paid careful attention to each step in the fruit’s production, our reward will be blue ribbons and gold medals arriving in the mail next year.
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