Harvest 2015 – Pinot noir

Sampling started early and has continued through the month!

Pinot noir on Aug. 24. It seemed that harvest was going to be very early! Preparations began to ramp up.

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Pinot gris on Scott Henry trellis meaning there are 2 canes. The upper cane is trained up and the lower down.

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Each sampling is tested for level of Brix (sugar) and acid.

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As harvest approached the cold storage unit was brought in.

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The goal is to quickly cool the fruit so as to control fermentation.

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Bailey and Peter conferring on where to place the picking bins.

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Picking commences Sept. 15. Pickers pick into buckets which they then dump into totes.

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Beautiful fruit! Warm days and cool nights are just what Pinot noir likes to develop wonderful flavors.

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These totes are then loaded onto the trailer and hauled up to the winery.

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Peter and Bailey load the trailer with some added advise.

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Everyone takes a needed rest.

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Bailey hauls 4 totes – somewhat over a ton.

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It isn’t only yellow jackets which take advantage of the fruit!

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The fruit is being destemmed prior to going into the fermenters.

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The fruit is then put into the cooler.

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When the fruit comes out of the cooler, it is innoculated with yeast and fermentation begins. The barrels in the foreground are filled with Rosé.

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Aaron and Russell conferring about fermenting process.

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Picking continues in the vineyard while wine making goes on in the winery. Picking weather was great!

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Fermenter after fermenter is filled. The fermentation takes about 2 weeks. Then the grapes are pressed and put into barrel.

 

Emily About Emily

Emily founded Winter's Hill Estate with her husband Peter in 1990.

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