Harvest Intern

Thought of the Day: Eating deconstructed nacho Doritos may or may not be your gig! 

…and If you missed harvest Life, Part I, click here!

It is only two days into my wine harvest intern venture and my respect for winemaking and the process increases twofold in a 24-hour period. I have so much admiration for the crew—everyone is exhausted from the long hours yet they manage to keep an upbeat and enthusiastic outlook.

And if it is one thing I learned in the last 24-hours, it is that there is so much to learn! Today I assisted with additions, which is an important step during fermentation. We take temperatures and brix (sugar) levels for each tank, then we make adjustments based on where the fermentation is in the process. If the yeast is not happy, adjustments are made so the yeast thrives (think nitrogen, which is food for grapes!). Then we complete twice-daily punch downs, an important maceration process which mixes solid parts of the must (seeds, skins and pulp) with the juice below the cap through punching down, punching over or using a rack & return method (uncommon).

Punching down is when the top cap is pushed back into the juice–this is the process we are using… Pumping over is when the juice is taken from the bottom of the tank and transferred to the top to submerge the cap.

dre rocking the cap management

Here is Dre rocking her punchdowns skills! You go girl…

After we completed morning additions and punch downs, we sorted through Pinot noir from two sources: Carabella Vineyard and Ridgecrest. Carabella Vineyard is on the southeast slope of Parrett Mountain in the Chehalem Mountains AVA with gravelly volcanic soils—Nekia, Saum and Jory, which are perfect for dry farming the low yielding vines.

Sam at Tendril

Sam, the most awesome associate winemaker at Tendril brings in the Carabella fruit to the sorting line.

Carabella Vineyard Pinot noir

sorting line

Matt and Courtney rocking the sorting line!
pinot
Beautiful Pinot noir…
pinot fermenting
…fermenting!
Mikey talking back to the pinot2
I think the fermenting Pinot said something and Mike is giving it the “what for” attitude…
The fruit we received from Ridgecrest is from a property located on Ribbon Ridge in Newburg, Oregon, owned by Harry Peterson-Nedry of Chehalem Wines. The vineyard has Willakenzie soil, which often produces a Pinot noir style reminiscent of the Cotes de Nuits in Burgundy.
Chehalem fruit

beautiful pinot

More beautiful Pinot noir…

tony

Tony, owner/winemaker of Tendril takes the helm of the sorting line of all things Pinot!

yellow jackets
During sorting, we witnessed bins filled with yellow jackets—and I was stung three times!

Damn those yellow jackets!!! Photo credit: Wikipedia

ladybug

At least ladybugs don’t sting

Next – chemistry and pressing!

*please excuse tired intern typos

*Level of effort (inside joke for Sam – I rocked it with 6 hours of sleep, but now it is time for the day job but wishing I was doing more whole cluster punch downs while eating deconstructed nacho Doritos (licked cleaned of cheese and flavor)!