From Behind the Bar to Among the Vines: Our Napa Harvest Immersion Begins
For years, our lives revolved around uncorking bottles, curating selections, focusing on advanced wine certifications and sharing the stories behind every label at our two wine bars/shops. We were the quintessential owner-operators, deeply immersed in the world of wine, but always from the perspective of the finished product. We know how to taste, provide recommendations, pair foods with wine, and tell the stories. What we wanted was to learn…by doing. Understanding the science, the sheer grit and hard work that goes into making the magic happen for every bottle we open.
And that's precisely why we're here. After many fulfilling years behind the bar and in front of customers, we decided it was time for a new chapter, a truly hands-on one. We sold our businesses, packed our bags, and traded our polished bar tops and glassware for the dusty (but finely neat) rows of Napa Valley vineyards. Our audacious new goal? To work an entire harvest season, from the quiet anticipation of veraison (a French term which signifies the onset of grape ripening in the vineyard) to the final triumphant press, fermentation vessels, and ultimately the bottling line.
The week of July 21 marked the official start of our adventure; what a fascinating initiation it's been. We arrived eager, a little nervous, and completely ready to dive in. Thankfully, this first week was all about acclimation, a gentle (or as gentle as production work gets) introduction before the full "crush" of harvest truly begins. The grapes, as they say, will tell us when they're ready, and until then, there's a surprising amount to learn and do.
Getting Our Hands Dirty (Literally!)
Our first week was a whirlwind of new sights, sounds, and sensations. We spent hours walking the cellar getting to know the different equipment, barrel and tank rooms, and the general layout, all while being mindful of the fast-paced forklifts moving about. It's one thing to study the wine making processes, it's another to actually be among the stainless-steel tanks, understanding how various gases play an integral role and learn the critical role yeast has towards the final product.
We started to familiarize ourselves with the crush pad and the cellar, how to properly clean and sanitize tanks, barrels, and equipment – a seemingly simple task that is absolutely crucial for preserving wine. It's back-breaking work at times, but knowing we're contributing to the pristine environment where the grapes will soon transform makes every scrub worthwhile. One thing is certain, cellar work is continual. While we wait for the grapes to come in, we assisted in racking last year’s wines from barrel to tank and then gained our first exposure to the bottling line, where we labelled Chardonnay. So many facets to become more familiar with!
Beyond the Grapes: The People and the Place
Perhaps the most impactful part of this first week has been connecting with the team. Everyone, from the winemakers to the seasoned cellar master has been incredibly welcoming and patient with our questions. Their passion for the land and the wine is palpable, and their willingness to share their knowledge is inspiring. We're learning the rhythm of vineyard life, which operates on its own timeline, dictated by nature. There's a calm intensity, a readiness that permeates the air as everyone waits for the call – the call that signals the start of the frenetic, exhilarating crush. Lunches are outdoors and communal, with stories of past harvests shared over smiles and getting to know one another, through different languages.
Our bodies are definitely getting in the swing of things; properly learning how to move and clean barrels without getting an aching back as a souvenir. Our spirits are soaring. This isn't just a job, it's an immersion. We're not just observing, we're participating. And after years of pouring wine, we're finally getting to be a part of the incredible journey from grape to glass.
