It was a picture-perfect October Saturday morning at the Wilson Creek Winery in Temecula.
Due to the drought conditions and warmer weather conditions, the grapes ripened quickly and the 2014 Harvest came earlier than in previous years.
Night-time picking had just been completed and the grapes lay in various stages of fermentation in the steel tanks and oak barrels. The cool air in the cellar was pungent with the smell of the ripening red grapes in the open bins.
Wilson Creek Winery‘s winemaker Kestutis “Gus” Vizgirda’s hands, legs and clothes were stained a deep red hue from vigilantly tending to the grape juices and skins non-stop in the first crucial days after the harvest. [Read more…]