Harvesting Sangio

The sun gifts us with the first light of day.

As it climbs higher in the sky, I will experience a slight ache in my back, an amazing sense of satisfaction, and a very minor buzzing in my head – the ache from harvesting grapes grown in the traditional, Italian way (tight rows and low-hanging fruit), the satisfaction from working as hard and as quickly as possible among the vines, and the buzz from the amazing champagne brunch that is our payment for a job well done.

For the past three seasons, my Charles and I have helped in Montoliva’s harvest of its estate-grown Sangiovese grapes. Each year, it’s gotten easier. In part, this is because we’re getting a bit better, but more of the success has come from nicer weather.

The harvest in 2010 was on Halloween. It was cold and stormy. It had rained the night before, so even though I was wearing a sweater underneath my raincoat, I was drenched and shivering within five minutes. 2011 was warmer and more pleasant, though there had been some moisture, so we dealt with a small amount of rot. Plus, I forgot to bring our gloves, so my Charles and I both managed to nick ourselves with our clippers. 2012 was hot and dry. The bunches were big and beautiful and dusty – no moisture, and therefore no rot, to be found.

This year’s crew was also outstanding. For the first time, the entire estate was harvested on the same day, and not only that, it was harvested in a few hours. Everyone kicked some major ass and took some major names. My Charles and I were home by noon, feeling good, though tired, and cheered by a beautiful, warm morning spent out amongst the vines.

2012 is going to be an amazing year for California wines.

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  1. A Table in the Sun

     /  October 7, 2012

    What a great experience! And I agree, it’s always an amazing year for California wines.

    • It’s such a lovely vineyard! Indeed, every year creates a tasty California vintage. We’re so lucky to live in a state with such a diverse assortment of stellar vines and winemakers.

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