The harvest is over, and the last of the reds get pressed off their skins after weeks of fermentation. It's an all encompassing feeling as the work on the fruit itself has culminated to its end for another year. The skins dumped back to the earth, to be composed back. Another vintage done. Not quite neat and tidy. But most of the biggest choices are behind us.
Winemaking is something that a person can do most of their adult life and really only do 40-50 times most likely. Think about it, brewers make mulitple batches, bakers create multiple loaves, carpenters build all year. But most winemakers only get to make wine once a year, play with the fruit once, perfect their skill once a year. (twice if you're a real travelling winemaker.) So it all comes to that critical point at harvest.
All season we've plan, we've ponder, we think about what made our wins and figure out how to not repeat the fails. We add tweeks to last year, with the goal of creating something better than the vintage before if the vintage allows.
And when all it is done, and theres that final press, you get to drink champagne, and throw out the boots you've worn into the ground.
CHEERS!
