Brad Peterson

Very nice job. You've done this before.

So I am responsible for taking care of 250 acres of Cabernet Sauvignon in Alexander Valley. And that entails every aspect of the growing season from pruning in the wintertime all the way through harvest, which is what we're doing right now, actually.

So I am responsible for taking care of 250 acres of Cabernet Sauvignon in Alexander Valley. And that entails every aspect of the growing season from pruning in the wintertime all the way through harvest, which is what we're doing right now, actually.

So I am responsible for taking care of 250 acres of Cabernet Sauvignon in Alexander Valley. And that entails every aspect of the growing season from pruning in the wintertime all the way through harvest, which is what we're doing right now, actually.

So basically every aspect of that I oversee and make decisions on how it should be done, when it should be done to produce the best quality fruit that we possibly can.

So basically every aspect of that I oversee and make decisions on how it should be done, when it should be done to produce the best quality fruit that we possibly can.

So basically every aspect of that I oversee and make decisions on how it should be done, when it should be done to produce the best quality fruit that we possibly can.

We both. Yeah. And I'll apologize first right off the bat. We started at 2 a.m. this morning. And so I'm I'm maybe a little rummy at times. And we've been doing this for about two and a half weeks. So, you know, you're going to get what you get.

We both. Yeah. And I'll apologize first right off the bat. We started at 2 a.m. this morning. And so I'm I'm maybe a little rummy at times. And we've been doing this for about two and a half weeks. So, you know, you're going to get what you get.

We both. Yeah. And I'll apologize first right off the bat. We started at 2 a.m. this morning. And so I'm I'm maybe a little rummy at times. And we've been doing this for about two and a half weeks. So, you know, you're going to get what you get.

No, it's basically a temperature thing. The fruit comes off a little easier. It's a little firmer. It holds up a little better when it's cool. We don't like to pick when it's over about 80 degrees, which, you know, depending on what time, which week it is. We've had weeks this year, this season that have been in the 70s and weeks that have been in the 90s.

No, it's basically a temperature thing. The fruit comes off a little easier. It's a little firmer. It holds up a little better when it's cool. We don't like to pick when it's over about 80 degrees, which, you know, depending on what time, which week it is. We've had weeks this year, this season that have been in the 70s and weeks that have been in the 90s.

No, it's basically a temperature thing. The fruit comes off a little easier. It's a little firmer. It holds up a little better when it's cool. We don't like to pick when it's over about 80 degrees, which, you know, depending on what time, which week it is. We've had weeks this year, this season that have been in the 70s and weeks that have been in the 90s.

There are some spots where it's just not feasible to machine harvest. Either the trellis and the way the vines are structured is just too big for the machine to fit over, or there's a little bit too much offset, a little too much terracing in some of these side hill vineyards that we have. Yeah. Those we have to pick by hand still.

There are some spots where it's just not feasible to machine harvest. Either the trellis and the way the vines are structured is just too big for the machine to fit over, or there's a little bit too much offset, a little too much terracing in some of these side hill vineyards that we have. Yeah. Those we have to pick by hand still.

There are some spots where it's just not feasible to machine harvest. Either the trellis and the way the vines are structured is just too big for the machine to fit over, or there's a little bit too much offset, a little too much terracing in some of these side hill vineyards that we have. Yeah. Those we have to pick by hand still.

Absolutely.

Absolutely.

Absolutely.

This year's growing season was actually pretty nice. We had a beautiful springtime, great temperatures during springtime. Bud break and bloom, which is really when those grapes get formed and those clusters develop on the vine. We had some heat in July. We were probably averaged about 95 to 98 degrees. We had a couple of weeks it was over 100 for quite a while.