Scott Uncorked: Harvest Year Three— It Starts with the Grapes

This fall kicks off my third harvest season working at Silver Thread Winery, and with it comes one of my favorite parts of the year: seeing the grapes come in. Every cluster is a reminder of how much care goes into farming, and each variety brings its own personality and promise.

I thought I’d start this year’s harvest posts with the grapes themselves. These are photos of the grapes from this year, before they get crushed, pressed, and turned into wine.

Here’s a look at four of the varieties we’re working with:

Gewürztraminer – Intensely aromatic, with floral and spice notes that practically jump out of the glass even before fermentation begins.

Gewürztraminer

Pinot Noir – Thin-skinned and temperamental, but capable of producing some of the most elegant wines in the region. A challenge worth the effort.

Pinot Noir

Chardonnay – A true workhorse grape in the Finger Lakes, versatile enough for crisp still wines or complex sparkling.

Chardonnay

Cabernet Franc – One of my personal favorites. Structured and savory, it has become a signature red for the region.

Cabernet Franc

It’s exciting to see the fruit at this stage, before the cellar work begins, but these photos are just the beginning.

In upcoming posts, I’ll share more of the process: the presses running, the fermentations bubbling away, and even a peek at bottling sparkling wine.

Harvest is always a whirlwind, but capturing it step by step makes me appreciate the journey all the more.

If you like this post, you can learn about the top lessons I learned in the vineyard here.

If you’re following along, thanks for being part of the ride—more stories (and wines) to come. If you want to stay updated on the latest posts, make sure to subscribe to our blog. And don’t forget to check out our Facebook group, Finger Lakes Food and Wine Adventure.

Cheers from the lake,
—Scott