Harvest and Bottling

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Fall is an exhilarating time - we are busy bottling the previous year's Pinot Noir that has been aging in French Oak barrels for 11 months and harvesting the current season's bounty!

2010 harvest was, literally, for the birds - or would have been without Ron's faithful patrol.
2010 harvest was, literally, for the birds - or would have been without Ron's faithful patrol.
No wonder the birds wanted these glorious clusters!
No wonder the birds wanted these glorious clusters!
Daughter Rebecca bringing down clusters for sampling - we want the Brix (sugar) between 22 and 24 percent.
Daughter Rebecca bringing down clusters for sampling - we want the Brix (sugar) between 22 and 24 percent.
2010 and ready for harvest - that coastal fog is what makes this valley ideal Pinot Noir country.
2010 and ready for harvest - that coastal fog is what makes this valley ideal Pinot Noir country.
And so the picking begins.
And so the picking begins.
We harvest ~ 52 tons.  A 24' tote holds 800 pounds of fruit so it takes roughly 130 totes of fruit to complete harvest.  The buckets that the pickers use hold 34 pounds - it takes a lot of 34 lb buckets to get to 130 totes and 52 tons.
We harvest ~ 52 tons. A 24" tote holds 800 pounds of fruit so it takes roughly 130 totes of fruit to complete harvest. The buckets that the pickers use hold 34 pounds - it takes a lot of 34 lb buckets to get to 130 totes and 52 tons.
Happy farmers - Ron and Ignacio.
Happy farmers - Ron and Ignacio.
Our daughter, Rebecca, with our 2011 Riesling.
Our daughter, Rebecca, with our 2011 Riesling.
Cowboy Mike has bottling down to perfection.
Cowboy Mike has bottling down to perfection.

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