Tag Archive for: testing

Red Grape Harvest MOVED to August 17-18, 2013

picking grapes is so easy--even a one year old can do it

picking grapes is so easy–even a one year old can do it!

After test #4, we’ve decided that the red grapes will not be ready until August 17.  So the next chance to harvest is Saturday & Sunday, August 17 & 18 at 7 am.

We usually pick grapes until 11 am and you’re welcome to come for as little or as long as you like.  Come for the fun and camaraderie!  Kids welcome.

If you have favorite pruners, bring them, otherwise we have extras for you.  Please wear a hat, sunscreen, bug spray, and sturdy shoes. (I like to wear old sneakers and socks so that the pigweed doesn’t get me).  Some folks like to wear light cotton gloves, but they are not necessary.  Beware of the wasps, fireants, mosquitos, and be prepared for the heat.  Watch out for the mean old mockingbirds who think they own the vineyard!  I haven’t seen any snakes this year, but there’s always a first.

Also, Sunday afternoon and the days following harvest are the best times to visit the winery and see the wine making in action.  We can always put extra hands to work, so if you don’t like to get up early in the morning, come by in the afternoon and be part of the bucket brigade.

The vineyard is at 21724 Hill Road, Salado, TX 76571.  Feel free to send me an email to june @ saladowinery.com.  If you are lost the morning of harvest, call/text us on cell phone, (254) 466-5813.  More harvest updates will be available, and they are tentatively listed on our homepage under “vineyard” or on ourfacebook page http://www.facebook.com/SaladoWinery.

Test #4 for Grape Ripeness

uneven ripening, 3 more weeks to go

uneven ripening, 1 more week to go

I thought that we would harvest the red grapes during the weekend of August 10-11, but after testing the grapes, I have decided that we will wait one more week, and harvest the red grapes August 17-18.  Here are the numbers from test #4 (done Tuesday, August 6, 2013) for those who are curious:

Sangiovese piccolo 3.42 pH, 19 degrees Brix, 8.4 TA (pear)

Sangiovese grosso 3.54 pH, 20 degrees Brix, 8.25 TA (overripe plum)

Cabernet Sauvignon 3.29 pH, 17 degrees Brix, 9.75 TA (green apple–definitely under ripe)

Merlot 3.56 pH, 19.2 degrees Brix, 7.20 TA (mellow)

Most importantly, I am still seeing some green grapes in the vineyard, some green seeds, and the peduncles have not hardened off quite yet, so I think to optimize the quality of the grapes, I should wait one more week.  Hope the birds don’t get all this fruit!

Some of the numbers have not moved much since test #3, but the flavors are developing, so I have confidence that the grapes are still ripening.