December 2nd, 2011
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The Gift that Keeps Giving All Year Long!
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Posted in Uncategorized
December 2nd, 2011
‘Tis the season for fine wine & food! Below are traditional holiday foods with Airfield Estates wine recommendations:
Prime Rib: Cabernet Sauvignon
Filet Mignon: Aviator
Lamb Roast: Mustang
Brisket: Reserve Syrah
Ham: Reserve Chardonnay, Merlot, & Tempranillo
Pork: Lightning, Counoise & Dolcetto
Turkey: Viognier, Pinot Noir, & Grenache
Italian Feast: Spitfire, Sangiovese, & Barbara
Mexican Cuisine: Flygirl White, Bombshell Red, & Malbec
Posted in Uncategorized
November 17th, 2011
With a variety of foods served at Thanksgiving, the ideal Thanksgiving wine should be able to pair well with a wide range of flavors. It shouldn’t be too delicate or too overpowering for the food. Below are some terrific choices that the staff at Airfield Estates recommends. Most importantly, drink what you like! Cheers!
2010 Unoaked Chardonnay
White wines pair wonderfully with Thanksgiving. If you are looking for something crisp and refreshing, Airfield’s Unoaked Chardonnay is a good choice. Although it is light bodied, it is supple and creamy enough to pair wonderfully with mashed potatoes! Yum!
$15 BUY ONLINE
2010 Viognier
For an ever-so-slightly oaked white, try our 2010 Viognier. With a zesty crisp entry, round mid-palate, and lingering nuances of stone fruit and honeysuckle, this wine will nicely complement turkey and sides such as cranberry sauce, yams, and salad.
$15 BUY ONLINE
2009 Lightning
5% Viognier, 25% Roussanne, & 10% Marsanne. Aged for 10 months in oak barrels, this Rhone style white blend is crafted to light up the senses. Tantalizing flavors of peach, citrus, and honey engage the palate while the wine’s natural acidity strikes a balance with its creamy, round, full-bodied mouthfeel. This wine is very versatile and will pair wonderfully with turkey and hearty side dishes.
$18 BUY ONLINE
2010 Reserve Chardonnay
Aged for eleven months in oak barrels, this medium-bodied wine showcases an elegant rounded mouthfeel, fresh acidity, and flavors of citrus, lemon, and cream. Well-balanced, this food-friendly wine pairs with ham, turkey, butternut squash soup, garlic mashed potatoes, & sautéed vegetables.
$20 BUY ONLINE
2010 Pinot Noir
Pinot Noir is often considered one of the best wines to pair with Thanksgiving. With limited production of 2 barrels, this Pinot Noir showcases layers of raspberry, rose petal, sweat oak, spices, and black tea with a soft lingering finish. With a medium body and soft tannins, this red will pair wonderfully with turkey. It’s fresh acidity will also help cut through rich dishes.
$32 BUY ONLINE
2010 Counoise
This Counoise reveals an enticing bouquet of spice, mulberry, and nuances of oak. With integrated flavors, this medium-bodied wine has smooth tannins and a palate pleasing finish. Pair this Counoise with poultry, slow-cooked meats, and hard cheeses.
$30 BUY ONLINE
2010 Grenache
This medium-bodied, multi-dimensional wine exhibits layers of cranberry, raspberry, and spice. Smooth tannins and an exceptional depth of flavor carry through to the finish. Limited Release. 25 Cases Produced.
$35 BUY ONLINE
2010 Tempranillo
Flavors of boysenberry, cherry, and a hint of vanilla combine with soft tannins and lead to a smooth finish. This wine is traditionally paired with Spanish style dishes. It is a good match for a flavorful herb rubbed turkey, glazed ham, spicy foods, and medium hard to hard cheeses.
$25 BUY ONLINE
2008 Merlot
Complex & concentrated with flavors of dark berry & plum. Low yielding vines & extended barrel aging have brought forth supple tannins & a full-bodied mouthfeel, creating a balance that can hold its own against hearty meats, yet pairs perfectly with pasta, stuffing, & gravy covered turkey.
$25 BUY ONLINE
2009 Mustang
61% Syrah, 25% Grenache, 7% Cinsault, 5% Mourvèdre, & 2% Counoise. This Rhone style red blend lends complexity to both the nose and the palate. Concentrated flavors of cherry emerge with underlying hints of white pepper and toasted oak. Yielding velvety tannins and a smooth, well-balanced finish, this wine pairs impeccably with grilled meats, spice rubbed turkey, wild game, robust cheeses, wild mushroom stuffing, and rich flavored pastas.
$25 BUY ONLINE
2010 Runway Late Harvest Riesling
The Riesling grapes were picked on November 8th, 2010. This late harvest concentrated sugar levels to produce a pleasing bouquet of candied white peach & sweetened grapefruit with delectable flavors of apricot. Enjoy with crème brulée, apple cobbler, cranberry tart, and classic pumpkin pie.
$15 BUY ONLINE
Posted in Uncategorized
October 26th, 2011
Thank you to everyone who attended our Fall Festivities! Below are photos the run, stomp, & dinner. Feel free to email us your photos and we’ll add them to our wall. Simply click on the photos below to view the enlarged version:
Posted in Uncategorized
October 12th, 2011
Congratulations to the finalists of Airfield Estates 2011 Vineyard Run!
MENS FINALISTS
1. Jason Stiles
2. Steve Waller
3. Kenton Barry
WOMENS FINALISTS
1. Carol Clingan
2. Jessica Berglund
3. Marianne Haukli
YOUTH FINALISTS
1. Noah Kessler
2. Jace Ziegler
3. Gavin Kessler
DOGS FINALISTS
1. Abraham (accompanied by Jay Gardner)
2. Duke (accompanied by Chris Bedker)
3. Kona (accompanied by Jason Pearson)
CLICK HERE to here to view the complete list of finishers & times. (Please Note: Times over 1 hour were not collected.)
Posted in Uncategorized
September 22nd, 2011
Airfield Estates 2009 Aviator – 91 POINTS
The 2009 Aviator is made up of 50% Cabernet Sauvignon, 25% Merlot, with the balance Petit Verdot, Cabernet Franc, and Malbec aged in 50% new French oak for 21 months. It was a barrel-selection of the best Bordeaux varieties in the cellar. It exhibits an inviting nose of sandalwood, exotic spices, incense, violets, herbs, black currant, and blackberry which set the stage for a rich, savory, plush, layered wine with excellent depth and length. Give it 2-3 years of cellaring and drink it from 2013 to 2024. There is one sweet wine in the collection. Drink: 2013 – 2024.
BUY: $35
Airfield Estates 2009 Bombshell Red – 88 POINTS
The red wines begin with the opaque purple 2009 Bombshell Red, a blend of 45% Merlot, 41% Syrah, with the balance Malbec, Sangiovese, and Petit Verdot aged for 11 months in 25% new French, American, and Hungarian oak. Spice box, cherry blossoms, incense, cedar, and assorted black fruits lead to a straightforward, juicy, pleasure-bent wine with enough structure to drink well for another 5-6 years. It is an excellent value. Drink: 2011 – 2017.
BUY: $17
Airfield Estates 2009 Lightning – 91 POINTS
The 2009 Lightning is a blend of 65% Viognier, 25% Roussanne, and 10% Marsanne that was barrel fermented and aged for 11 months in seasoned oak with batonnage. Aromas of toast, mineral, honey, melon, peach, and apricot set the stage for a creamy-textured, layered wine with loads of tropical fruit on the palate. This well-balanced, lengthy effort will provide enjoyment for several more years.
BUY: $18
Airfield Estates 2009 Reserve Syrah – 90+ POINTS
The 2009 Reserve Syrah was aged in 50% new Hungarian oak for 11 months. A glass-coating opaque purple color, it offers up alluring aromas of game, bacon, blueberry, lavender, and plum aromas. Mouth-filling, succulent, and structured, it has plenty of flavor but is quite one-dimensional at the moment. It has 1-2 years of aging potential so perhaps it will gain complexity in the cellar.
BUY: $35
Airfield Estates 2009 Runway Cabernet Sauvignon – 89 POINTS
The 2009 Runway Cabernet Sauvignon was selected from the most fruit-forward lots in the cellar and spent 11 months in 25% new, mostly American oak. Cedar, cinnamon, clove, espresso, rose petal, and black currant aromas lead to an easy-going, savory, ripe Cabernet with excellent varietal character. Lightly structured on the palate, this medium-long effort will drink nicely over the next 6 years. Drink: 2011 – 2017.
BUY: $18 (Only Available to Wine Club Members)
Airfield Estates 2010 Runway Late Harvest Riesling – 92 POINTS
The 2010 Runway Late Harvest Riesling was made with 50-60% botrytis infected fruit and finished with 15% residual sugar. Peaches, tropical fruits, honey, and botrytis aromas lead to a viscous, vibrant wine with superb natural acidity that frames the fruit brilliantly. This wine is all about pleasure; how long it will last is difficult to say but there is no rational reason to defer your gratification. By the way, it is also an outstanding value in sweet dessert wine.
BUY: $15
Airfield Estates 2010 Sauvignon BLanc – 89 POINTS
The new releases begin with the 2010 Sauvignon Blanc, aged in stainless steel. Fragrant aromas of citrus, spring flowers, cut grass, and baking spices informs the nose of a dry, crisp, vibrant wine in which the fruit is nicely framed by the lively natural acidity of the vintage. Drink this excellent value over the next 12-18 months.
SOLD OUT
Airfield Estates 2009 Spitfire – 90 POINTS
The 2009 Spitfire is made up of 61% Sangiovese, 27% Cabernet Sauvignon, with the balance small amounts of Merlot, Petit Verdot, and Malbec. Malolactic fermentation occurred in barrel where the wine spent 11 months. Smoke, cherries, rose petal, spice box, tobacco, and cassis lead to a full-bodied, savory, structured wine with 1-2 years of aging potential. It displays good volume and a lengthy, pure finish. Drink this tasty effort over the next 6-8 years. Drink: 2011 – 2019.
BUY: $25
Airfield Estates Tempranillo – 90+ POINTS
The 2009 Tempranillo contains 5% Cabernet Sauvignon aged for 11 months in a mix of oaks. The bouquet is somewhat reticent but with coaxing displays spicy black fruits and toasty oak. Savory and ripe on the palate with good varietal character, it is another piece of evidence of how Tempranillo can perform in eastern Washington. Drink this lengthy, nicely proportioned effort from 2012 to 2019. Drink: 2012 – 2019.
BUY: $25
Airfield Estates Zinfandel – 90 POINTS
The 2009 Zinfandel is a whopper (16.4% alcohol) but the pH is a normal 3.58 and the wine offers up good briery, varietal aromas with no signs of heat. On the palate black cherry and spice notes offer a pleasing array of flavors in this dry, powerful Zinfandel. Drink it over the next 5-6 years. Drink: 2011 – 2017.
BUY: $28
Posted in Uncategorized
May 7th, 2011
The photo above was taken on April 3rd. It shows the “bleeding” of the vine. This process occurs with vines that have been pruned during the winter. The bleeding is initiated when the soil begins to warm and osmotic forces pushes water, minerals, and sugars up from the root system of the vine and out through the cuts (or “wounds”) left over from pruning the vine. During this period, a single vine can drip up to 5 Liters of water. The bleeding process signals the start of the grapevine’s annual growth cycle, and it is also a sign that bud break is right around the corner.
Chardonnay was the 1st variety in our vineyard to experience bud break. It was observed on April 28th. The photo above was taken on May 1st. Budbreak occurs when tiny buds on the vine start to swell and eventually open up. Shortly thereafter, shoots begin to grow from the buds.
Posted in Uncategorized
May 4th, 2011
Spring has finally arrived. The bi-product of such a cold wet winter is a full water supply for the Yakima Valley AVA. Which, of coarse, is the first requirement for the production of our wines. Starting each fall we begin following levels of precipitation and snow accumulation in order to predict water supply. Come late spring it is always nice to know that our supplies are more than adequate.
The winter started early with temperatures dropping between ranges of -9 to 2 degrees on November 23rd. Because of the early occurrence of a major frost event and the lateness of the 2010 crop, many varieties did not have sufficient time to acclimate to the extreme cold, resulting in a significant amount of bud injury. A lot of time was spent cutting buds to determine the level of injury to each individual block of grapes. This process allowed us to predict the level of injury to the blocks and prune accordingly, minimizing the overall levels of damage.
The conjecture over the level of winter injury will soon be determined. It is encouraging to see that some blocks, initially assessed to have catastrophic levels of bud injury, are showing positive development as we approach bud blast. Currently, it is unknown if some blocks showing no bud damage may have suffered vascular injury, which is expressed by retarded bud development. These challenges demonstrate the main job in the vineyard of adapting to unexpected situations and doing whatever if takes to produce well-balanced and uniform fruit.
Challenges are what farming is all about. If we didn’t love the life, we would not being doing it. It has been wonderful over the last four years to discover an even greater level of enjoyment with the addition of the winery side of the business to the vineyard operations. It has been a great experience for me to take this ride, and gratifying that I have been able to bring the rest of my family into the business. We want to thank you for all your support and loyalty. We appreciate it so much and hope that we never disappoint you.
 This article was written by Mike Miller, Airfield Estates Owner.
Posted in Uncategorized
August 25th, 2010
As most club members are aware, Airfield produces a number of blends. We entered the business in 2005 with a game plan that would eventually result in our diverse portfolio. Today we offer Bordeaux, Rhone, Italian, and Spanish style blends. Because of this emphasis on regional blends, we thought it would be appropriate to periodically review specific regions. In that spirit, we’ve decided to feature our Rhone varietals in the following articles:
The 5 red varietals we grow on the farm are Syrah, Grenache, Mourvedre, Cinsault, and Counoise. The white Rhone varietals we produce are Viognier, Roussanne, and Marsanne. Marcus will be discussing winemaking approaches to these varietals so I will confine my discussion to them from a grower perspective.
 Syrah
The first Rhone varietal we planted was Syrah, which we planted in 1996, on our Black Rock site. All of our original Syrah is sourced from the Joseph Phelps clone, the dominate clone in Washington State. In 2008, we planted a Tablas Creek clone, TCVS A. Syrah is a particularly heavily pigmented variety, and this full bodied red has quickly become one of the darlings of the Northwest. Today we are growing 30 acres of Syrah making it by far our largest Rhone planting. Any blend using Syrah will be bolstered by its unique color and dark berry flavors and substantial tannins.
 Cinsault
All the other red Rhone varietals were planted in 2006 also on our Black Rock Vineyard site. The Cinsault is planted adjacent to the original Syrah block, and is comprised of two clones 02 and 03. The berry size is somewhat larger than its neighbor, thus giving it a predisposition to over cropping. It tends to produce lighter colored less tannic fruit that usually imparts a spicy element to the blends. I have had a few stand alone Cinsault wines that I considered to be outstanding. Standby, were waiting for the right vintage.
 Grenache
Grenache is probably my personal favorite. We planted 3 acres in 2006, making it our second largest planting of a Rhone red variety. The planting consists of two clones, Grenache Noir 03 and a Tablas Creek clone TCVS A. Grenache is a very fruit forward varietal with spicy undertones and lush textures. The variety has rather small clusters consisting of few but rather large berries. The reduced skin to berry ratio, results in lighter pigmented less tannic wines than its big sister Syrah. We have also experienced a challenge establishing this variety in rocky sections of the vineyard.
  Mourvedre & Counoise
The 2009 vintage produced two surprises this year. Both the Mourvedre and Counoise were standout wines this past winter. Thus Marcus has earmarked both to be stand alone varietals. Both varieties are very small plantings of just over and under an acre respectively. The Mourvedre consists of a split of a Tablas variety TCVS A and Mourvedre clone 01. The Counoise block is planted in a Tablas TCVS A clone. Both varieties are large clustered making it difficult to avoid over cropping. The smaller canopies that we are currently managing will not support crop loads in excess of 2 tons per acre. Our success in 2009 is due in part to our recognition of that fact.
 Viognier
Viognier is the 2nd largest Rhone planting on our farm, and consists of 5 acres. It provides the backbone for our Lightning and Flygirl. It is a highly aromatic variety, delivering strong fruit forward flavors of peach and apricot with over tones of violet. It is a unique grape that has been shown to benefit from blends.
  Roussanne & Marsanne
Two of the blending partners for Viognier are Roussanne and Marsanne. We have planted 2 acres of each of these Rhone whites. Roussanne is the most well known of the two, it has moderate acidity with a flavor profile of honey and pear. It has a unique rusty leaf that makes it easily recognized in the vineyard. Marsanne yields flavors honey and spice and offers a linger minerality on the finish. Marsanne always gives the appearance of being in distress when the weather get extremely hot. Don’t trust your eyes with this varietal. Both varieties have tended to be easily over cropped again probably due to smaller canopies.
From my perspective planting these new varieties has been a great learning experience. What I have found is that just tweaking some of our cultural practices can have a drastic effect on fruit quality for specific varieties. I hope this discussion has been of interest to you.
- By Mike Miller, Grape Grower
What wines at Airfield are made from Rhone varietals?
The two stars of our Rhone wine program are the Lightning (Viognier/Roussanne/Marsanne) and the Mustang (Syrah/
Grenache/Mourvedre/Cinsault/Counoise). These wines show the harmony that come from blending Rhone region grape
varieties together. In addition, we have begun doing more single varietal Rhone wines. We have future plans to bottle stand alone Reserve Syrah, Mourvedre, Counoise, and Viognier. In my opinion the most versatile of the Rhone red grapes is Syrah. Syrah is used as a blending component in many of our wines and is often my choice for topping barrels in the cellar.
What barrels do you like to use with Rhone wines?
Selecting the right barrels for Rhone wine grapes is definitely an on going quest. With the white varieties I find their greatest strength is the tropical fruit and floral flavors. To enhance this we only use old French oak barrels that do not have much “oak” impact in order to let the natural aromatics of the fruit shine through.
With my red program it is very similar. Syrah can handle new oak but I try to keep it under 20% for most Syrah based wines and it is 40% for my Reserve Syrah program. Syrah works well with American, French, and especially Hungarian Oak.
Do you do anything unique with Rhone grapes during the winemaking process?
The winemaking process for the Rhone’s is very similar to that of our other red wines. However, with the Rhone varieties we are trying to achieve a smooth velvety mouth feel and nice roundness, where as with the Bordeaux varieties we are trying to extract more tannin.
My management of Rhone’s tends to be gentler with the goal of less extraction of tannin. Due to the medium bodied nature of Rhone grapes and less tannin, we typically have these wines in bottle within 12 months. In contrast our Merlot and Cabernet will be bottled after 20-22 months in barrel.
- By Marcus Miller, Winemaker
 
Covering 70,000 hectares (170,000 acres) almost due south of Burgundy are the vineyards of the Rhône Valley. Historically, this valley was an ideal route of travel between the Mediterranean and northern Europe and the Atlantic. The earliest cultivated vines date back to approximately 600 BC. These vines account for roughly 14% of the French wine production.
With over 400 million bottles produced per year, the AOC Côtes du Rhône (encompassing the entire Rhône Valley) is the second largest single appellation region in the world. AOC is a French certification and stands for ‘Appellation d’origine contrôlée’, which translates as “controlled designation of origin”. Within this parent AOC are smaller specified appellations. This region is composed of two very distinct areas, the North & South, which define their separation at the town of Valence. Heavy on red production, Rhône wines are typically rustic and ripe with higher alcohol content than found in most French wines. Wines from both the North and South are often a delightful compliment to foods such as gamey meats infused with French flavors of rosemary and herbs de Provence.
Northern Rhône sits upon steep, terraced lands with vines holding onto granite hillsides. With a continental climate, the Northern area experiences cold winters and warm summers. It is here that some of the most legendary wines are produced, predominantly big, full-bodied, tannic reds and beautiful dry full-bodied whites. Syrah and Viognier are the two most noted grapes in addition to Marsanne and Roussanne. Syrah is the only red grape permitted to be distinctly classified as an AOC wines from the Northern appellations. Viognier is permitted to be co-fermented with Syrah adding color and heightening aromatics.
Traveling south through the region transcends to a Mediterranean climate with broad flattened valley floors, which experience mild winters and exceptionally hot summers, sometimes prone to drought. An extended amount of varietals are grown in the Southern region, approximately 28, however quality is considered to be subpar to the wines produced from the North. As opposed to reds dominated by Syrah of the North, Grenache and Mourvédre play a more powerful role in the Southern wines amongst many other varietals. White varietals include Grenache Blanc, Picpoul, Roussanne, and Marsanne to name a few. These varietals typically produce light to medium bodied fruity wines. The most well known wine from Southern Rhône is the Châteauneuf-du-Papes, which may contain up to 18 varietals in a single bottle.
In order to be classified as a true Rhône, wines must be crafted following a set of established guidelines starting in the vineyard with specifications such as plant spacing, pruning, yield levels, varietals harvest, etc. Several private wineries go outside of the parameters established by the various AOC regulations creating sparkling, fortified wines, altering varietals. Though these wines are not recognized by the AOC, they are often of excellent quality and typically only sold directly from the winery.
With such variance between the North and the South, wines from the Rhône region are an excellent addition to any wine cellar. Southern Rhônes are typically drinkable upon release or within a short period of time, whereas heavier fuller-bodied wines from the north can rest for up to 15 years.
- By Amy Sonnichsen
Tags: Blends, France, grapes, history, Lighting, mustang, Region, Rhone, wine
Posted in Airfield Wine Press Articles, Mustang, Uncategorized
May 11th, 2010
For this newsletter, we decided to interview Airfield Estates owner and wine grape grower, Mike Miller, about harvesting wine grapes with a machine. We know this is a mysterious part of the wine process for a lot of wine drinkers out there and knew that Mike would be able to shed some light on the topic.
How does mechanical grape harvesting work?
In short… A grape harvester is a tall machine that straddles the trellis and uses special fingers (or rods) to shake the grapes off the vine.
For our technical readers….On our farm, we use Korvan Grape Harvesters. Our machines use a set of bow rods placed in close proximity to each other on each side of the fruiting zone. These rods freely float through the canopy as the harvester rolls through the field. The rods oscillate at a fairly high number of beats per minute. Meanwhile, the vines move back and forth in time to the picking rods, and the grape clusters (whose stems have become mature & somewhat brittle) drop toward the vineyard floor.
After the grapes have been shaken off the vine, the fruit lands on a catching tray, is collected by conveyor cups, and then transported to a cross conveyor that sits high at the rear of the machine. As the grapes drop onto the cross conveyor, two large fans pull out all of the light debris (such as leaves).
Then the grapes are transported to the discharge conveyor where they are screened by a third fan and by an inspector, who pulls out any foreign material (such as grape wood).
The fruit continues to move along the conveyor toward a trailer (catch bin) that travels in the row next to the harvester. Before the grapes enter the catch bin, the final screening is performed by a high power magnet, which removes any metal (wire or clips) that may have been caught by the picking rods.
Does it save on labor in the vineyard?
Our machine harvest crew is able to harvest as much as 200 tons in a shift. That crew is composed of 8 people. On the contrary, it typically takes 30 hand pickers to harvest 20 tons in a 10 hour shift. Machine harvesting not only allows us to save on labor costs, but also gives us the opportunity to harvest our fruit in a more timely fashion.
Does machine harvesting damage wine quality?
If grapes are not pressed in a timely manner after mechanical harvest, wine quality may be compromised. We insure that grapes are delivered within an hour of harvest. This is possible because of the close proximity of our vineyard to the winery. Furthermore, in order to mitigate the effects of the harvester, we harvest all of our fruit early in the morning. This means that the fruit is delivered in a chilled state, which helps insure that early fermentation will not be initiated.
What grapes are suitable for machine harvesting?
In general, mechanical harvesting works well for the thicker-skinned grapes (such as Merlot and Cabernet Sauvignon). Thin-skinned grapes (such as Pinot Noir) are more delicate, and the berries pose a greater risk of rupturing and being susceptible to oxidation.
The physical characteristics of the vineyard (such as the type of trellis, space between rows, & the slope) also play a role in determining whether mechanical harvesting is feasible.
Weather is another factor. A formidable weather forecast might encourage mechanical harvesting to get the fruit off the vine in a more timely fashion. On the contrary, the early killing frost of the 2009 season caused us to hand-pick nearly every red varietal. We were concerned that machine harvesting would cause the dry, brittle leaves to become pulverized, be too difficult to remove from the grapes, and cause the wine to take on an undesirable vegetal character.
On our farm, we are fortunate that we have the ability to both machine harvest and hand-pick. This allows us to be more strategic about how we can process grapes in the most efficient and effective manner without compromising quality.
Do grape harvesters miss a lot of the fruit?
I truly believe that a hand crew leaves more fruit in the vineyard then the machine. This has not always been the case. The early harvesters were not as efficient at grape removal. We find that many home winemakers are extremely disappointed when given the opportunity to glean fruit because very little is left behind after the harvesters roll through the vineyard.
How do I get hired as a grape harvester driver? It sounds like fun.
Our entire machine harvest crew is comprised of full-time employees. When we get into the harvest season, everyone has his or her particular expertise. The main job requirements are: (1.) Be dependably early. We traditionally start at midnight. (2.) Good night vision. At least 60% of our grapes are picked before the sun rises. Trying to determine picked from unpicked rows can be difficult, & once the machine enters a row, it can not back up. Some of the rows can be up to ½ mile long. Pulling into the wrong row will result in a few expletives. (3.) Be able to deal w/ sleep deprivation. Universally, no one ever gets enough sleep during harvest. (4.) It is important that each member of our crew have a healthy appetite. Midnight snacks, donuts at break, big country breakfast mid-morning, & lunch breaks after the pick are a rule of order. I’ve always found that harvest can be good for at least 10 pounds.
Posted in Uncategorized
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