Last wednesday we harvested the Pinot Grigio. I decided to to try my hand at harvest, but I think I was more harm than help.
My Grandpa also helped, so we were both in the parking lot by 6:30 a.m.
The first step of harvest is to unload the grape lugs from the barn.
Then we harvest!
Little known fact: if there is even a small puncture in the grape, it can start to ferment on the vine, especially if harvest is late in the season and the sugar content is high. Todd decided to pull the Pinot Grigio at a fairly high brick count, which means there was a lot of sugar to ferment in the grapes.
So, when the bees buzz around and feast on grapes, they actually get drunk! Of course, Todd told me this like it was no big deal. I thought it was hilarious! Until one of them stung me, which I promptly used as an excuse to get out of the grass and the bugs and stop harvesting.
Pinot and Chardonnay are my favorite grapes to look at; the pinot has such a beautiful maroon color. Below is a picture of the offending bee…
Signing off from Hawk Haven Vineyard and Winery in Cape May County, NJ – Cape May Wine Country ~ Cate Hylas