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Hi Wine Friends,
Welcome back to our harvest tracking journey… We’re picking up where we left off last week - right as the grapes were getting ready to make their way from vine to winery. So buckle up because grapes are ripe for the picking!
When it comes to harvest dates, timing is everything. Grapes are harvested at peak ripeness, determined by a mix of sugar content (known as Brix levels), acidity, and phenolic maturity. (See last week’s newsletter for a more detailed breakdown of this). Winemakers play a delicate game of waiting and watching, balancing these factors to decide the perfect moment to pick. Whether they opt for hand-picking or machine-harvesting often depends on their style and the specific vineyard but, with most high quality small wineries (especially here in Oregon) you’ll find hand harvesting.
Once the grapes are picked, it’s sorting time. Sorting removes anything that doesn’t belong—think leaves, stems, bugs, and any damaged or rotten fruit. Then winemakers answer the question as to whether to destem (pick the grapes off the stems) or opt for whole cluster (throw the whole cluster of grapes into the fermenter). Opting for the latter will imbue the wine with added structure and a distinct green note from the tannins in the stems. Winemakers will make different choices for different vineyards depending on ripeness, acidity and how long they want the wines to age (among other factors).
As we move into crushing and pressing, red and white wines follow different paths. Red grapes are crushed (but not pressed) in order to mix the juice with the skins and seeds, which adds color and tannins. White grapes, on the other hand, go directly to the pressto separate the juice from the skins before fermentation begins.
Now, let’s talk the moment of truth: fermentation. Winemakers can choose between wild (natural) yeast and commercial (added) yeast to kick off the process. Wild yeast can be a bit unpredictable and take longer, but arguably preserves more of the grapes natural character. Commercial yeast is more controlled and reliably quicker, but arguably masks some of that natural flavor.
Fermentation takes place in various vessels, from stainless steel tanks to oak barrels, and the temperature plays a big role here. Cooler ferments preserve fresh, crisp flavors, while warmer ones can enhance richness and bold flavors. This stage typically lasts between 14 to 30 days, and wild yeast ferments can take even longer.
We’ll cover what other actions happen during fermentation in a future newsletter so that’s where I’ll leave you for today. Be sure to raise a glass to all the hard work and long hours taking place in wine country this week!
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