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Harvest Part Deux

It’s hard to believe the harvest is nearly over. Slowly but surely all the tanks (or cubas) are being drained of their juice, the grape skins are being pressed, and the wine is being moved into barrels for aging. The winery will soon be transformed from the controlled chaos that accompanies the fermentation process to a sleepy retirement community where wine goes to rest until bottling.

With one harvest under our belts we are now shifting our focus onto the northern hemisphere’s 2012 harvest. Following the harvest from North to South around the world isn’t a new idea. In fact, all six of our assistant winemaker roommates at the winery have worked harvests in at least one other country if not multiple. For Matt and I, coming into the game a bit later in our professional careers and without a formal wine education, gaining worldly knowledge of the wine industry becomes that much more important. As our good friend and winemaker/brand representative at Lapostolle, Diego Urra wisely said, “The world will be your classroom.”

We are focusing on wineries in France and Italy first and then considering Spain, Germany, Slovenia, Portugal, and a few other interesting wine areas close by. We are looking forward to the harvest wherever it might be! The possibilities are endless and very exciting to consider. It certainly feels as though the world is our oyster!

I’ve attached a video of Matt emptying a tank of grape skins for the press, a process called descubar. There is the lovely sound of a barrel being fitting in the background and a fan running over the tank so feel free to turn the sound off. You won’t miss much. Enjoy!

Descubar (finally, after a brief lesson in video conversion, here it is)

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