Vintage and harvesting quick FAQs

The 2013 vintage is already in full swing in the Hunter Valley of Australia and the nerves and tension of every winemaker and vineyard manager are palpable. This is the time when you can feel that a random 2 days of bad weather can make or break the whole year’ s work and how the 2013wines will be.

So what better time to answer a few quick questions which come up about harvesting grapes for wine?

To keep things brief take a look through this great little graphic, then read on through some FAQs not covered in it:

OK, this is from the USA where they use Brix as a scale to measure sugar levels, in Australia we use the Beaumé scale where 12Be sugar levels will roughly produce a wine of 12%Alc…and here are some other little extensions:

Question 1: How do you know when to pick?

As they state: when sugar and acid levels are right, but the winemaker will also simply taste random bunches in a block to see if the grapes are ready to go. That is in a perfect world. In reality some other factors weigh very heavily in the decision: weather forecast (eg.impending rain, drought), availability of pickers/harvesting machines (they dont grow on trees and typically when the time is right everyone wants them) and even whe the winery is ready/able to accept more grapes. Nothing is random.

Why is it bad when it rains at vintage?

Because it dilutes the grapes and provides a great conditions for little things like fungus which rot the grapes. The little graphic above mentions “botrytis cinerea” as a magical fungus which helps produce sweet wines…but most of the time it is just known as “grey rot” which just rots fruit and it spreads quick! Just get a tub of strawberries, cut the skin of one, spray them with some water, leave them outside in summer and find out for yourself.

Do all regions pick at the same time?

No. The warmer the region, the earlier in summer that harvest will begin, regardless of world hemisphere. FYI: the year written on your bottle is the year (which end of summer) those grapes were PICKED. This also makes it possible for vineyard workers to work vintage at several places as the summer progresses (the cooler the region, the later)

Why can’t I see pickers out there when I drive around the vineyards?

They are hiding…normally in bed, resting from picking/harvesting at night or early morning.

Why pick at night?

Among many reasons,  one main one is to avoid the heat of the day. Firstly, the acid/sugar balances tend to be better in the cool of the night. Secondly, you avoid having the grapes spontaneously beginning to ferment before they even get to the cellar. Thirdly, it can be pretty hot in the vineyard for the workers in the middle of the day in Summer!

I hope that covers a few little questions you might have had when it comes to vintage. If you have any other questions for me to look into, please leave a comment.