The Art of Harvest
Learn the basics of crush season in Ohio Wine Country.
by Brooke Bilyj
For winegrowers, the pinnacle moment of the year is grape harvest. Year-round work in the vineyards includes pruning, pest control, constant monitoring, testing and even dropping clusters off vines to yield better grapes. Every act in the vineyard, combined with weather, determines the wine’s flavor profile. Manual harvesting and mechanical harvesting are the two routes that a winegrower can take to get the grapes off the vine and ready for the crush.
Hand-harvesting affords more precise selection and tends to do a better job of protecting the grape’s juice content from oxidation due to damaged skins. Mechanical harvesters allow for a more efficient, often cost-effective, process and are well-suited for large vineyards. In general, sparkling wine grapes are harvested first to ensure lower sugar levels followed by most of the white wine grapes. Red wine grapes are typically next in line to harvest, as they take a bit longer to reach full maturation.
Typically in late summer, grapes begin to undergo ripening, a process known as veraison. During this stage, the fruit transforms from small, green, hard berries into grapes. They lose their bright green color and transform into hues of translucent gold for white varieties and purple-ruby tones for red varieties. In addition to changing colors, the grapes also become softer and increase in size as the vine starts focusing on energy consumption, resulting in grapes with higher sugar levels and less acidity.
As harvest draws near, winemakers monitor the development of the grapes including checking the brix, or overall sugar content of the grapes. Weather also plays a critical role in determining when to harvest. Heat waves or potential rain showers can cause the vineyard crew to move up or postpone picking. Once conditions are optimal for picking, it’s all hands on deck. The size and scale of the vineyard determines the overall process and timeline for harvest.
Traditionally, grapes are harvested when it is coolest outside. Trained vineyard crews can properly identify ripened grape clusters and discard underripe or damaged clusters.
After picking, grapes are sorted and crushed to remove stems. Typically, white wine grapes move from the picking bins, to the crusher, to the presses and into the fermentation tanks, while red wine grapes get moved straight into the tanks where they will ferment with the skins and seeds.
Depending on the wine, style and barrel-aging process, most wines will be bottled between six and 12 months after aging and clarification. Fresh-pressed grape juice is also prevalent during this time.
As you enjoy a glass of Grand River Valley wine, remember all the steps it took during that first sip, and embrace the art and magic of winemaking.