During the 2015 harvesting season, vineyards across the state were working long days as they picked grapes from the vines for local favorites—Viognier, Merlot, Pinot Grio, Petit Verdot, Cardonnay and many others—prior to sorting into the press and then the barrels for fermentation.
Our senior editor, Sarah, spent a Saturday at King Family Vineyards with Winemaker Matthieu Finot among many others, learning first-hand the farm-to-table process behind local winemaking.
As we helped hand-pick Chardonnay grapes from the vines and sort into the press, other grapes were already fermenting or undergoing green harvesting.
As a way to protect the grapes and vines from insect and sun damage, they were sprayed with an organic product made of light-colored clay. The spray served dual purpose, as it also acted as a reflector of the sunlight, enhancing the grapes’ flavor.
It was hard work but enjoying the good company and the fruits of our labor was well worth the effort. We look forward to partaking in next year’s harvest and in sharing some new local techniques! ~
