2nd Harvest – 2015

We had an incredible harvest this year! We were surprised by how many quality grapes our vines produced, especially considering they are only 4 years old! This year, we harvested between September 12-26th and were absolutely amazed with the numbers our grapes reached. All our grapes (except the Seyval, which we lost completely to the birds) reached brix levels of 22-24 and an acidity of 7-8. These were the numbers we dreamed of achieving and this year, we got them!

Pinot Gris

Pinot Gris

As we intend on building our winery over the coming winter months, we are still not equipped to make the amount of wine that our vines produced. So, from September 12-17, we harvested the grapes that we wanted to keep for ourselves and decided to once again sell the rest. We began our harvest with the Epicure, considering they were not netted and most at risk of being eaten by the birds.

Harvesting the Epicure

Harvesting the Epicure

Tyler, my brother, lending a helping hand

Tyler, my brother, lending a helping hand

That week we also harvested some of our Pinot Gris…

Pinot Gris

Pinot Gris

Pressing the Pinot Gris

Pressing the Pinot Gris

Premium juice!

Premium juice!

We ended up with over 500L of wine! This time we are experimenting a little more with a small oak barrel, using different yeasts, and attempting a natural sparkling wine!

The following weekend, we hosted the Langley Fermenters group crush once again. Unfortunately, the weather did not hold up for us and it ended up raining cats and dogs that day. But, spirits were not dampened! We ended up renting some tents and still had a delicious Bar-b-que, which Axel Kroitzsch generously provided for everyone. More than 20 people showed up to help, despite the miserable weather!

Harvesting L'Acadie in the rain

Harvesting L’Acadie in the rain

More Pinot Gris!!

More Pinot Gris!!

Shirley (my mom) helped weigh the grapes for all the club members

Shirley (my mom) helped weigh the grapes for all the club members

At least those who were crushing and destemming were able to stay dry

At least those who were crushing and destemming were able to stay dry

Our very own oenologist (Laurent) in action, carefully measuring the brix

Our very own oenologist (Laurent) in action, carefully measuring the brix levels

And here it ends… The last harvest where we’ll be crushing, destemming and pressing in a driveway and using these small presses and buckets. Also, the last harvest where we will be selling our grapes to others and making our wine for us to keep. Next year, we will be making wine that we intend to sell and the work will take place in our brand new winery – that will be some serious business!!


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