The 2016 harvest has been a huge success, bringing in 95 tons of fruit and counting. 
 

Working together were 10 fantastic interns, 5 gracious volunteers, the VEN124 students, the winery staff and Viticulture and Enology faculty and lab members to process a total of 37 varieties of grapes grown in California and Oregon. The varieties range from the typical Chardonnay and Cabernet Sauvignon to the less typical Xarello and Schioppettino. 

With roughly 100 fermentations completed and another 200 underway, in early October we were more than halfway through the harvest period, which started July 27th, a week earlier than last year. Although perhaps it is a bit early to say, due to all of the hard work thus far in the vineyard and the winery, we think the 2016 harvest is on track to produce some stellar wines.