The harvest is upon us, so forgive me if my posts are fewer over the next several weeks. Nature has blessed us with warm sunshine at harvest and a bumper crop of of beautiful grapes. That means we are harvesting as fast as we can, which makes our work days long, often starting at dawn and ending at midnight. What that means to my blog is that most of the time my hands are too sticky for the keyboard! Please follow my harvest updates on my Anne Amie Vineyards Cellar Blog. and, of course, I’ll be writing here as often as I can.

In addition to my duties in the cellar, I am the official harvest cook here at the winery. Each day I prepare lunch and dinner for our harvest cru of twelve. I relish this chance to play chef and feel that the meals we give the crew should reflect our goal of making great wine. My theory is that a well fed crew does better work and giving them real meals instead of sandwiches is just one more example of our dedication to quality in everything we do. 

One of the benefits of my harvest season pre-dawn “commute” to work are the spectacular Oregon vistas as I pass over the top of Chehalem Mountain. Pictured above is Mt. St. Helens (right) and the Cascade Mountain Range as the sun just breaks. 

There are few things more exciting or tiring than harvest at a winery. All of our hopes and worries during the year are concentrated into a few weeks and now we will see what Mother Nature gave us.