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It’s over. Thanks to the assistance of five volunteers and new friends last week we harvested the last of our own fruit – Tempranillo. It is now pressed and resting in a big tank.The crush this year, which began at the end of August, was memorable.
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My second trip to Willcox to pick up fruit from Arizona Stronhold Vineyards and Sweet Sunrise Vineyards resulted in a load of two tons of Chardonnay and two tons of Malvasia. Luckily driving out of the vineyard Peter noticed a flat tire on the trailer – fortunate because I was able to repair it in “downtown” Willcox. Unfortunately while tooling along I-10 at about 65 mph, the truck totally blew a rear tire. It took me about 2 hours to change the tire – a rather complex process considering I had a ton of grapes in the bed of the truck and three tons under tow on the trailer and interstate traffic was whizzing along past me at dizzying speeds.
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When I finally got back to the winery at 3 pm, crush began – not ending until 3 am the next morning, even with Joan’s help loading the press. To bed at 3am and up at 6 am to get the next load of Syrah. Another flat tire, 4 new truck tires, a new trailer tire, crazy moments under tow battling semi-trucks at 70mph. Repeat for Sangiovese Clone 2, Nebbiolo, Syrah from AZ Stronghold, and the Sangiovese Brunello clone.
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I’m glad it’s over. It was much more logistic
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ally easy to harvest our own Syrah, Tempranillo and little bits of Mourvedre, Riesling and Zinfandel.
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The fruit looks lovely, the young wine is yummy. Picking, crushing, pressing, racking, cleaning, pumping, tasting, worrying. Repeat as needed. That’s harvest. Romantic – on the big screen maybe. In reality – for about half a day. Do I love it? Yes