I do like to stay diligent in the shop and get the work done on time but when the grapes are ripe everything stops for the harvest. Fortunate for me, I only have 16 vines so harvesting and the crush can be all done in a 24 hour period. The fruit was so sweet from the heat wave of the last week that it had to be harvested quickly before we wound up with a crop of raisins. These are Pinot Noir grapes and this is our second successful harvest after two years of mildew-infested unusable fruit we now have about 6 gallons of magnificent juice happily fermenting away in the cellar. If all goes well , March of 2010 will be the bottling date of the second vintage of Clos Trescony ( our street name) and perhaps 3 years of waiting will yield about 16 bottles of home made plonk.