Wisteria's annual harvest kick-off features two traditions - first, the blessing by a local Orthodox priest, and second, barefoot stomping of the grapes. Meanwhile, a volunteer force goes out to gather the first crop (I think Seyval this year), which turned out to be a record.
There was a good crowd of volunteers to help with the harvest and the first bout of chores that need to be done - hauling in the crates, weighing the samples to calculate the yield and forecast how much wine will be produced, de-stemming, and then all the cleaning and scrubbing. That's just the first day of each variety's harvest!
On the second day, the de-stemmed grapes are pressed into juice, and the actual process of fermentation begins. I like all the parts of the process, but I especially like the work on the second day - probably because it has a lot in common with my brewing activities.
I'm sorry I missed a harvest day though. The season runs for a few more weeks - eventually it will be time to bring in the reds, so I'll get out before it's over. And looking forward to it.