Pinot Noir crush: Shift 1

3:00 pm - 5:00 pm

Process Pinot Noir: Shift 1

We’ll be bringing in about 1200 lbs of Pinot, about 600 lbs each of 2 clones. I’ll get it Friday morning, bring it back, and try to keep it cool until we our crew arrives.

This first crew will get everything set up and start processing fruit. Depending on what the fruit looks like, we may be setting up for red or rosé production.

Then, at 5pm, they’ll get replaced by a second crew that will finish things up.

  • Need 5 people total (including Matt)
  • Bring a mask you’re comfortable wearing for that long
  • Assume 2 hours of cleaning and crushing
  • Wear shoes or boots you can get wet

COVID-19 NOTE: to stay as safe as possible, we’ll try our best to follow established guidelines: wear masks throughout; try to stay 6′ apart whenever possible; use as few people as possible; require anyone with a fever, cough, shortness of breath, or sudden loss of sense of smell, to stay home. We’ll keep the back door open for a little air circulation. Still, there are no guarantees: if you have any reservations (totally understandable), please don’t sign up for this event.


Bookings are closed for this event.

  • Matt Giraud
  • Aurélien Fiardet
  • Chris Hallstrom
  • Roger Smith

COVID-19 NOTE: Vaccinated or not, if you have a fever, cough, shortness of breath, or sudden loss of sense of smell, PLEASE STAY HOME.

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