Postcards from a Sheldrake Point Harvest

It’s harvest season at Sheldrake Point! We harvested our Cabernet Franc fruit on the weekend of October 15, destined for our 2016 Dry Rosé. Everyone is pitching in, so while we are out in the vineyard, enjoy these postcards from the 2016 Sheldrake Point harvest.

Jose, Rafael, and Elena peeking through the Cabernet Franc vines. We were all busy picking fruit this weekend.

José, Rafael, and Elena peeking through the Cabernet Franc vines. We were all busy picking fruit this weekend.

Thirty pound lugs of handpicked Cabernet Franc to chill in our refrigerated car, to be processed approximately eight hours later

Thirty-pound lugs of handpicked Cabernet Franc ready to chill in our refrigerated car, to be processed approximately eight hours later.

Jose bringing machine-picked fruit from our vineyard to the winery for processing. (We borrow bins from other wineries sometimes, thus the Boundary Breaks bin)

José bringing machine-picked fruit from our vineyard to the winery for processing. (We sometimes borrow bins from other wineries, thus the Boundary Breaks bin.)

View from the forklift as we dump machine-picked Cabernet Franc into the elevator

View from the forklift as we dump machine-picked Cabernet Franc into the elevator.

Kim and Patrick, additional winery help for the 2016 Sheldrake Point harvest, raking machine-picked Cabernet Franc out of a bin and into the fruit elevator. Here teh fruit will be destemmed and crushed ahead of an overnight coldsoak.

Kim and Patrick, additional winery help for the 2016 Sheldrake Point harvest, raking machine-picked Cabernet Franc out of a bin and into the fruit elevator. Here the fruit will be destemmed and crushed in preparation for an overnight coldsoak.

Winemaker Dave Breeden holding the must hose as we fill bins with destemmed and crushed fruit for an overnight coldsoak.

Winemaker Dave Breeden holding the must hose as we fill bins with destemmed and crushed fruit for an overnight coldsoak.

View of fruit bins just filled with cold destemmed and crushed Cabernet Franc, destined for an overnight coldsoak.

View of fruit bins just filled with destemmed and crushed Cabernet Franc, destined for an overnight coldsoak.

Full "Hunter's" moon at the end of our day’s work. Cabernet Franc is coldsoaking in the covered bins.

Full “Hunter’s” moon at the end of our day’s work. Cabernet Franc is coldsoaking in the covered bins.

Winemaker Julia Hoyle dumping the coldsoaked must into our elevator. The elevator feeds directly into the press. Once full, we press it out and coldsettle the juice. That is our last step before we start fermentation.

Assistant Winemaker Julia Hoyle dumping the coldsoaked must into our elevator. The elevator feeds directly into the press. Once full, we press it out and cold-settle the juice. That is our last step before we start fermentation.

Free-run rosé juice (not yet pressed) coming out of our 10-ton press. The juice is always significantly darker than the wine post-fermentation.

Free-run rosé juice (not yet pressed) coming out of our 10-ton press. The juice is always significantly darker than the wine post-fermentation.

The beautiful Cabernet Franc fruit from Sheldrake Point Harvest 2016. Look for the final product, 2016 Dry Rosé, in March 2017.

The beautiful Cabernet Franc fruit from Sheldrake Point Harvest 2016.

Harvest is still in progress. We hope you enjoyed this peek at the Sheldrake Point harvest of our Cabernet Franc. Look for the final product, 2016 Dry Rosé, in March 2017.

Hailing from Philadelphia, Julia attended William Smith College in Geneva, NY and earned her degree in Women’s Studies and French & Francophone Studies.  Julia worked at Fox Run Vineyards on Seneca Lake from 2009 to 2013, after which she went down-under to work as part of the winemaking team at Yalumba Winery in the Barossa Valley of South Australia.  Happy to be home in the Finger Lakes, Julia brings exciting talent to the winery.