A busy week ahead. first checking the wires throughout the vineyard to make sure the harvesting machine will not get a loose wire entanglement. Tomorrow we will analyse several different patches of vines for ripeness. we analyse by tasting the actual grapes and then make some juice by pressing the grapes through a mouli and take the resulting juice to the laboratory for a very accurate analysis of the amount of sugar and acidity level.
Give the press a good scrub out again.
then early in the morning, whilst the grapes are cool the harvester (which we share with 10 other vineyards as it is a state of the art machine worth 100s of 1000s) the harvesting machine will arrive and harvest about 2 or 3 hectares of one variety which is perfectly ready.
then repeat that several times over the next few weeks til they are all harvested.
Cabernet Sauvignon is normally last.
Sue Temperley writes the Wine and Wildlife blog.