Early Monday morning, Sept. 23, the remainder of Dragonette Cellars' Vogelzang Vineyard grapes — grenache and mourvedre — were harvested and trucked to the winery.
Roughly two tons of grenache grapes were already dripping juice via a "free run" — no pressure — from the press into the tray below when I caught up winemakers Brandon Sparks-Gillis and John Dragonette about 8:30 a.m. at the Buellton facility.
"This is it from Vogelzang" for the 2013 harvest, Dragonette said. The winemakers source some of their sauvignon blanc and the grenache and mourvedre for their Happy Canyon of Santa Barbara rosé from Vogelzang Vineyard.
The two planned to press off everything — 2.5 grenache tons and 2 tons of mourvedre — that morning. The pressed juice would be drained into a tank for one night and then pumped into various neutral barrels Tuesday, Dragonette said.
Next in the series: Frankie and Jake Lindley survive a week of minimal sleep and maximum grapes as they finish their estate harvest (pinot noir and chardonnay) and get more pinot noir from two more of their other vineyard sources.
Copyright Laurie Jervis and centralcoastwinepress.com