Starting in September, the grapes are finally ready to harvest.  They are picked according to how the wine maker wants the wine to taste and what is happening weather-wise.  If it is a long hot dry summer, the bigger wines, like Cabernet Sauvignon stay on the vine longer then the more delicate whites and light-bodied reds.  (If delicate grapes are left in the hot sun too long, they become raisins.)

This year, it was a mild summer (not too hot or cool), so in some appellations, whites and reds are ripening at the same time. When the grapes are perfect, they must be picked and crushed immediately.

This is a picture of winemaker, Chris Loxton.  His Petite Syrah was picked and ready to go into the crusher/destemmer when he got a call that the equipment had a broken part.  Like great wine makers before him, he improvised with a pitchfork.  He’s working hard, but excited and happy too.  Harvest is a love affair and celebration in wine country.

A pass for a Walkabout with the Winemaker & Private Tasting is available in my guide.