It’s harvest time!
Oregon weather, particularly in the Willamette Valley, and even more particularly in the Dundee Hills, can be fickle as Summer transitions to Fall. So if the weather gives you a few dry days, it’s time to get out and pick, sort, crush, and press the grapes. Late September provided some of those dry days, and the crew took advantage.
What’s the difference between “crushing” and “pressing”? Crushing is what’s done before the fermentation. The crush bursts the skins so that all the inner solids can be exposed to fermentation. This combination of juice, skins and pulp is called wine must. Pressing occurs once the wine must has fermented for around five to seven days.
What kind of vintage will 2017 turn out to be? Time will tell.
It’s all hands on deck when the grapes are ready and the weather cooperates.
The winery’s refrigerated room that makes it possible to store just-picked grapes while processing other grapes.
The equipment is set up for sorting and crushing.
Bill discussing the harvest with winemaker Mark La Gasse.
Heidi and Mark sat down on bud break day to discuss a wide range of topics, including Mark’s background, what brought him to HVW, and why biodynamic farming is important to the success of Holloran wines.
We are open for tastings indoors in our tasting room, as well as outdoors at our Ana Vineyard Tiki Hut or Pierre's Patio, by appointment daily at 11:00 a.m., 12:30 p.m., 2:00 p.m., and 3:30 p.m.
Come Taste Our Wine!
We are open indoors in our tasting room and outdoors at our Ana Vineyard Tiki Hut or Pierre’s Patio.
Appointments available at 11:00, 12:30, 2:00, and 3:30 daily.
Our address is 8795 NE Worden Hill Road in Dundee.
(Click on this popup for more information and to make an appointment.)