Harvest 2022
PINOT NOIR RIPE FOR THE PICKING
Harvest is the culmination of 12 months hard work, the one shot we get each year to hone our craft. It’s an exuberant, nervy and wild time as we celebrate the creation of something completely new.
Notes on the season: In the midst of what can sometimes be an onerous, sleepless season, winemaker Chris Fladwood, and Assistant Winemaker Jess Arnold are at their best. On the 2022 harvest season, Jess notes “More than a few early season uncertainties evolved into a wonderfully warm and long ripening window late into October, allowing for graceful and complete flavor development. The young wines showcase the same elegance- buoyant and ethereal, bursting with character. If there’s a lesson to learn in resiliency, it’s from our vines.”
Though the long days and even longer nights stretch together this time of year, they find that perfect tension where passion meets challenge. Many hands make light work, and when you combine our enthusiastic harvest team, nourishing meals, the occasional beer (or three), and a surprising amount of Enya, you get just that.
Vintage 2022 Notes
“Extraordinary potential for what started as a mercurial vintage. 2022 was a late, wet season such that we haven’t seen in years. et, the summer progressed and brought warmth and sunshine, and with it, full flavor potential and bold expression.” - Chris Fladwood, Winemaker
Harvest lunches
Harvest lunches by Fidelfa: Not all harvest family meals are created equally. In fact, none can compare to the scrumptious and thoughtful delicacies made by Fidelfa Giron, Harvest Chef. Enjoy this recipe for Mexican pork chops, perfect with a side of rice, or served alongside homemade tortillas - a treat after long hours in the vineyard and winery.
autumnal farm happenings
On the farm: Over the last few months, Elena Mudrak, plant enthusiast and farmer extraordinaire (formally known as our talented Sous Chef), has stepped into her new role as Lead Farmer. This time of year, the vineyard and farm are both preparing for dormancy, which means a lot of wet days are spent sowing cover crops and harvesting the last of our fall vegetables. We’ve reimagined some of our existing farm spaces which included removing some of the original Marionberry plantings on the farm, and replanting with things like tayberries, thornless blackberries, red currants, black currants, and elderberries. The last batch of hogs have gone to slaughter, and the bee hives are getting moisture blankets to keep them warm and dry this winter.
Photo by Maggie Kirkland Photography
Even Pull Farm highlight: While it’s our goal to grow as much food as we can on Mineral Springs Ranch, the Willamette Valley gives us the opportunity to work with other like-minded farmers to fill our menus. For years we’ve worked with Beth Satterwhite and Erik Grimstad, the farmers and proprietors of Even Pull Farm, an organic vegetable and flower farm located in McMinnville, OR, a stone’s throw from our home at MSR. Beth and Eric consistently bring to market some of the most incredible produce we’ve ever come across. Not only can you find it gracing the menus of some of the best places in town, you can purchase their seasonal offerings year-round at Mac Market, a culinary hub for our local community.
