In August, my brother and I traveled to Portland, Oregon. We took a short drive to nearby Willamette Valley and visited Brooks Winery, a producer of bio-dynamic Pinot Noir and Riesling wines.
The vineyard was surrounded by a simple fence, a first defense against wildlife consuming the entire crop. We entered through a wood-framed gate and could immediately see the result of their labor.
Winemaker Chris Williams told us that “fruit drop” at this phase is a common practice with vineyards aiming to produce premium wines. They do this twice during the ripening phase known as “veraison”.
As we walk deeper into the vineyard, the fruit changes from red to white.