2018 Cabernet Franc Grape Harvest – Sharing photos from our family’s recent Cabernet Franc grape harvest this October. (40 photos)
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2018 Cabernet Franc Grape Harvest
Hi Everyone, I hope everyone is doing well! We had our 2nd harvest in early October and I wanted to share these photos earlier but time just got away from me, as it does for many of us in October (especially if you have kids and busy schedules).
Did you see our last grape harvest post (2018 Chardonnay Grape Harvest)?
All the grapes can be harvested in one day with a small group of people as long as everyone keeps up the pace of work.
It was an overcast day on this harvest day.
It seemed like it was going to rain but it did not. It’s actually more comfortable to harvest in weather like this over direct sun.
The trellis’ make it easier to harvest the grapes because they are all at the same height.
There’s a beautiful view from the vineyard.
The vineyard is a peaceful place.
The grapes look so perfect that they almost don’t look real. It’s really neat to see them grow on the vine.
All you need are some small clippers to cut them from the vine. They start fermenting right away as soon as they are cut, so it’s important to process them on the same day.
Perfect rows of grapes.
Until next year’s grape harvest!
Thank you for reading and following along, Best Wishes, ~Sara
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I’m growing some Cab Franc up here in Northern Michigan and watching patiently while they color up. This is probably year 8 or 9 for these vines and they are looking better than ever but I’m bothered by the asymetric ripening I’ve learned is typical of this varietal. I also grow Pinot Noir which is already in the fermentation vat.
Do you do any separating of the green and pinky grapes in your Cab Fr clusters? I’m tempted but its labor intensive. Also, do you do natural fermentation or do you kill the yeast and add your own later. I just went with natural on this year’s Pinot because it was so clean. My wine making is for personal use so I’m willing to risk it in favor of not using bentonite or other yeast killers.
As an aside, I’m also making some sour dough starter with a recipe I found using the natural yeast on wine grapes. I figured it was a good time of year to try it since I’ve got ripening grapes right out the door.
Anyway, I was interested in seeing your Cab Franc color. Mine are still in the deep red stage here(Oct. 6th) and hoping to see them shift to black in the next week or so. Question: What kind of brix are you looking at for harvest? We are at the 45th parallel here so things tend to run a little late but so far the weather is being kind although we had a crapload of rain last weekend.
Good luck on a good harvest and a great vintage! Thanks for sharing your pictures. I use Lowe’s pails for my harvest bins too!! LOL!
Hi John, thank you for commenting. We just separate any grapes that seem over ripe. It’s natural fermentation. I have friends that have use the natural yeast for sourdough starter with success, I bet it will come out great! Yes, the Lowes pails are helpful:) I wasn’t at the harvest this year because I was with the kiddos at home this year but I will ask my husband your question. Thank you!