Pictures from ArborBrook's 2011 Harvest
Wrapping up Harvest 2011
Harvest 2011 is finally complete!
Picnic in the Vineyard - August 2012
Picnic in the Vineyard, August 18, 2012
Picnic in the Vineyard
Picnic in the Vineyard, July 2011
Winemaker's Dinner at Cuvee Restaurant
Winemaker's Dinner at Cuvee Restaurant, July 2011
Hearts on the Vine ~ Pinot & Chocolates, 2011
Our fifth annual Hearts on the Vine celebration of Valentine's Day!
Spring in the Vineyard
Harvest 2010 - Estate Vineyard
Bob Keesee's Surprise 50th Birthday!
Club Members Bob and Anne Celebrate Bob's 50th!
Salud Dinner at ArborBrook
ArborBrook Hosts Salud Dinner in Tasting Room
Sammy McCracken's Surprise 50th Birthday!
Sam McCracken's Surprise 50th Birthday!
Pre-Memorial Invitational Event
Pre-Memorial Day Invitational Event
New Colt Pictures
Pictures of our newest addition
Dec 31, 2019 - Jan 01, 2020
We will be closed New Year's Eve and New Year's Day so our team can celebrate with family and friends. ... Read More >>
CLOSED - NEW YEAR'S EVE and NEW YEAR'S DAY
We will be closed New Year's Eve and New Year's Day so our team can celebrate with family and friends. We'll reopen January 2 at 11:00am. Happy New Year from our family to yours!
Syndicated through dotCal
Harvest began at 6:45am this morning, September 14, 2013. This is the second earliest harvest since we've been doing this wine thing (the first was our very first harvest, 2004, which was on September 10). The morning was perfect; overcast and cool, with moments of light mist. Made for happy fruit and pickers! Brix were anywhere between 22-24.
Today, we picked the first 55 rows of 777 and the small block of Pommard, totalling just under 12 tons. With one ton equating to about 63 cases of wine, we essentially harvested 756 cases of wine today!
After picking, the fruit was then taken to NW Wine Co. in Dundee for processing. Dave and I manned the sorting line until breaking for lunch at about 1:30. When hand sorting fruit, the first thing to mention is that it is a very sticky job! Sorting involves pulling out leaves, sticks, unripe bunches, and other stuff that doesn't belong in the fermentation tank (ie: lady bugs, pincher bugs, spiders, etc.).
Using a Euro Select destemmer, the fruit is carefully separated from the stems, resulting in many whole berries. The must is then put into a stainless fermentation tank.
And then the magic begins. The 2013 vintage.