Joseph Phelps Vineyards

Of all the phases in winemaking, without a doubt, the most difficult and probably the most intense is harvest. The urgency and intensity are great because timing is so critical. If picked too soon, the potential of the grapes is lost. If picked too late, the potential has passed. Once the fruit is delivered to the winery, the next step begins with fermentation. (There is nothing like the smell of fermenting grape juice!) During this process, the winemakers taste and smell the juice multiple times a day while asking themselves, “What adjustments are needed? Are we doing the right number of pump-overs? When should we drain the tank and press the pomace? Is the mouthfeel and texture continuing to improve? Do we want more extraction?” These questions are asked
daily – and sometimes repeatedly – for each tank.

To ensure perfect timing for all stages of the the harvest, Ashley, Damian and Philippe work closely together in the decision-making process. According to Ashley, “our wine should reveal itself as complex and balanced, and it should express that 'soul' that we want here at Joseph Phelps Vineyards.”