The decision about when to harvest is one of the most critical steps in the wine-making process. If you harvest too early, the undeveloped tannins will lead to a grassy flavor and a bitter wine. If you harvest too late, winter weather conditions may destroy the entire crop.
Walla Faces harvests our grapes later in the year than most other wineries, a luxury afforded to small vineyards, to ensure that the grapes have had sufficient time to mature. Our pesticide- and herbicide-free vineyard is 10 acres of juicy Cabernet Sauvignon and Syrah grapes, two varietals that take longer to reach the ideal sugar and acid level. For 2012, Walla Faces is also producing a Tempranillo and a Merlot blend that use grapes from other vineyards. Tempranillo, whose name comes for the Spanish word for “early”, matures quickly. Consequentially, our 2012 Tempranillo was well into its time in the barrel by the time we harvested our Cab and Syrah.
This year, we harvested on October 31st and November 1st. In the days preceding harvest, we kept a very close eye on both the ripeness of the grapes, testing them for sugars and acids to ensure a perfect product, and on the weather, waiting for clear skies. On Halloween, we had a perfect storm of beautifully ripened grapes and crisp, dry conditions.
Every year, we assemble a crew that handpicks our grapes off the vines. They move quickly, allowing us to completely harvest our grapes in a mere two days.
When harvest is over, the grapes are immediately taken to be crushed at a crush pad. Unlike table grapes, wine grapes do not last once they have been picked, so they need to be crushed immediately.
If you have a patient palette, be sure to keep an eye out for the 2012 vintages from Walla Faces. It was a perfect harvest, so our wines are sure to be wonderful as well. In the meantime, drop by the Walla Faces Tasting Room at 216 East Main St. and pick up a bottle of the 2008 vintages.