Harvest 2013 @ A.P. Vin – An end without a beginning

I used to laugh at every blog I came across, of some bright eyed, bushy tailed wine industry newbie looking to chronicle the daily experiences of their first harvest.   The story would look a little something like this – You’d read a post about their first few days or week in the winery and then poof, no posts until the end of harvest, sometimes even several months after their harvest experience was over.  Usually it was because of fatigue and lack of time to do anything else other than eat and sleep after working 12- 14-hour days.  So here I am now, writing an “end of harvest” post of my own harvest experience, without even having written a “beginning of harvest” post.  My blog is worse off than the ones I used to laugh at!

My experience at A.P. Vin Winery during the harvest 2013 season was fast, furious and intense.  After only a couple of hours removed from the end of Harvest 2013, I find myself sitting on the couch writing about how much I think I miss the pain of working 36 out of a possible 38 days.  What the heck is wrong with me?

First pinot noir grapes of the season from Ridgetop Vineyard

First pinot noir grapes of the season from Ridgetop Vineyard

After working my second harvest, I think I’m beginning to realize that despite the many stresses and fatigue of working days on end in a winery during the crush season, I really do want to make wine for a living.  There, I said it and actually mean it.  I didn’t think wine making was going to be something that I would take seriously until I had a chance to experience making wine first-hand; twice now in 2012 and 2013.

I’ve always considered myself a traditional desk job kind-of-guy, so waking up every morning, throwing on dirty jeans and going to work in a warehouse to make something with my hands was not what I was thinking when I decided to major in Finance back in college.

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Clean work boots ready for duty on the first day of harvest

I still don’t know exactly how I’m going to approach this shift in my wine industry career.  The obvious thing to do would be to find a job in a winery up north in Sonoma or Napa.  Doing so would mean we’d either have to move out of San Francisco, which we’re both not ready to do because we love living here too much or and that’s a big or, I commute at least 60 miles each way to wine country – something I’m definitely not interested in doing.  The other path I could take would be to start my own wine brand and company and make my own wine.  But then I’d be starting my own wine brand and company and that means owning a business again – something I’ve already tried and struck out with.  There’s something there for me, I know it and feel positive about it.  I just don’t know exactly what it is yet.

Before I down that path though, let’s see if I can at least re-chronicle some of my experiences this past Harvest 2013.

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Pinot Noir cluster on the vine in Keefer Ranch in the Russian River Valley

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