GRAPE HARVEST Day 2 - Southern Styria | Pinot Gris

[Kodiak]

—Following the first thread:
GRAPE HARVEST Day 1 - Southern Styria | Sauvignon, here is day 2: Pinot Gris.—

•••
Since the work could not be done in one day in the Pinot gris hillside,
the manager said the harvesters that by noon… "I'm counting on you!"

1. Ladies and gentlemen, PINOT GRIS in the glory of the morning light.




2. Pinot Noir was the indigenous essence. Over time came Pinot Gris and, later, Pinot Blanc.
In this huge basket, one can see all the natural shades of this variety of grapes.




3. There was no hope to get a lesser harsh light.
This did not satisfied me but did not disturb the pickers.




4. This picture is meant as illustration in a future layout.




5. …his wife was gone to empty her basket… I still don't have his blue eyes!




6. Past noon and lunchtime,
we headed on the austrian side, to the slopes in Wielitsch / Berghausen.




7. These slopes are right next to the cellar and the restaurant.




8. In the older days, wine gardens were laid out perpendicular to the slopes.
Economic pressure changed progressively the layout to the more dangerous vertical one.




9. No contamination here, these grapes are like the albinos of the variety.
They certainly lack the pigment but not the taste.




10. The house of the original owners in 187?… I forgot that!

••• From here, I used flash.•••

11. Granted, this very expensive equipment does not have the charm of the old cellars
but the production is faster, simpler, and more hygienic than the old one!




12. The big grey baskets are emptied in this funnel.




13. The grapes pass on a vibration belt to remove the undesirable:
insects who ignore their last chance or anything else. Then way up to the separator.




14. The separator did its job well as I see!




15. From there the first "GENTLE PRESS" who's job is only to squeeze the grape open and
it all goes to the cooling pipes.




16. Mathias, the cellar master, explained me the this cooling aims at preserving
the aromas during the final pressing in the extractor.




17. This is the final process in the preparation of the harvest to the cellar: the extractor.
From the cooling, to this cylinder where a big rubber chamber will be inflated with air
to extract all the juice and capture the rest: skin and pits. Good compost!

It is in steel tanks like those seen in "11" that the extractor will pump out the juice and Mathias
will clean the process chain to start all over with an other wine.

C&C welcome. All shots are SOOC.

[Rebel]

Lovely shots Kodiak, not a wine drinker myself though!

[Shadowman]

Nice series, #5 is my favorite. You usually get a box set of wines at reasonable prices at places like this, at least in Italy.

[Mike Buckley]

Great story! Though I'm a wine buff, I don't remember seeing each step detailed so well.

About photo 16: I'm not sure, but I think sending the grapes to the cooling pipes has an effect that is similar to waiting until night to harvest them during cooler temperatures.

About photo 17: For those not aware, the skin of grapes used in red wine is not separated at the outset from the fruit as when making white wine. In almost all situations, it is the contact of the skins with the juice that gives the wine the red color. I only know of one wine grape that has red juice absent that contact. It's called Norton and, coincidentally, is indigenous to Virginia, which is where I live.

Relative to that, almost everyone is surprised to learn that the color of red wine almost always comes from leaving the skins in contact with the juice. When they challenge me on that point, I remind them that most champagne is made using Pinot Noir or Pinot Meunier grapes, which have very dark skins, perhaps dark enough to be called black. Almost everyone knows that Pinot Noir grapes are used to make red wine. So, the reason they can be used to make Champagne is that the skin is separated from the juice from the outset, allowing the juice to remain relatively clear.

[george013]

That's progress. No bare lady-legs.
I just planted a grapebush this summer in front of my house. And later I learned that it takes 2 years for the first grapes to com. And grapes only grow on first year wood.

How did you use your flash?

George

[Kodiak]

How did you use your flash?

On camera.

[Slipper]

A really good series of shots, and a good story. Not seen wine production before, only drunk it !!!

[Kodiak]

Lovely shots Kodiak, not a wine drinker myself though!

Fair enough… I'm not a beer drinker! Tnx for commenting!

[Nicola]

Very good job Kodiak!
all pictures are beautiful and they surprised me being so good as SOOC pictures!
I like the light use you did and the framing.
Only in the last one the operator half cutted is a little pity.

Thanks for sharing

Last weekend I spent both saturday and sunday at the grape harvest at my father in low farm, as well as last several years. Every year I feel sad to do not take pictures with my camera, but I'm one of the most (if not the most) strong guy in the team, so I can't leave them alone! There the process is more manual and old fashioned (and tiring..), so it stimulate a lot my "photographer soul".

Nicola

[KimC]

Love 4 for its depth and tones; 5 for the outstanding character; and, 7 for the beauty. They all are wonderful. SOOC - inspiring!!!

[Kodiak]

Love 4 for its depth and tones; 5 for the outstanding character; and, 7 for the beauty. They all are wonderful. SOOC - inspiring!!!

Hi Kim, contrary to yesterday, I had more room to play in, so I did not have
to stretch the dynamic range as much. And yes, no retouche, no cropping!

I still have to catch #5's blue eyes though! Tomorrow is an other shooting day
and I don't know what to expect since I don't know the gardens to be visited.

[wtlwdwgn]

Oh yum! I like the story about the grapes and future wine shown here. #4, 5, and 10 are my favorites.

[Montana Roy]

Beautiful. Your photos tell quite the story!

[Stagecoach]

Another interesting series Kodiak, we certainly get some diverse education here.

[Kodiak]

Oh yum! I like the story about the grapes and future wine shown here. #4, 5, and 10 are my favorites.

Right Steve, the slovenian grandpa is irresistible! Thanks.

[IzzieK]

Thank you for taking me (us) to this journey. Along with the reference narratives, just to look at the shots is just as immensely satisfying as being there. Come to think of it, did some of those discarded grapes ended up being dried raisins in a box? Or is this a stupid question?

And George from Amsterdam, I planted grapes last year at the side of my house. It did not give us any grapes. This year, little grapes showed but I don't know where they went...so maybe next year. Thanks for the info about expectancy ...

[gregj1763]

Wonderful images and very informative narrative Daniel. Cindy and I are going for a tasting at www.greysands.com.au on Saturday. Their 2007 Merlot is amazing, one of my favourite wines.
It's appointment only tasting and as I found out today they are part of the Open Gardens Tasmania, when I said I was a keen photographer they said bring your camera, apparently there are some wonderful spring blooms so looks like it could be a great afternoon

[Kodiak]

:Come to think of it, did some of those discarded grapes ended up being dried raisins in a box? Or is this a stupid question?

What ever falls off a basket, is rejected or whatever, goes in the compost bin.

[Kodiak]

•
I wish you a good time and cool shots there, Greg. And thanks for the comment.

[Kodiak]

You usually get a box set of wines at reasonable prices at places like this, at least in Italy.

That's the advantage to buy by the producer.