Les Blog

We’re hauling back Cabernet Sauvignon, Grenache and probably Viognier. It’s an odd crush for us, in that they can only pick us at the end of the day on Saturday, making our return time in Portland mid-evening. So rather than crush in the dark, we’ll park the truck, let the cool night chill the grapes, and tackle it in the morning. Three grapes, so we’ll need our full complement of skilled Garagistes.

• Need about 10 people total (including Matt)
• Assume 3 hours
• Bring rubber boots and clothing you can get sticky
• Harvest lunch after, anyone?
• Punchdown tutorial to follow – some procedures have changed as we’ve improved our winemaking, so it may be enlightening even to old hands