In our last post, we had harvested pinot noir and loaded it into the back of Dave’s truck Bluebell. For this week’s installment, we head to the processing center to begin turning those grapes into wine!
The day prior to our pinot harvest, we received one ton of syrah grapes from eastern Oregon (thanks to Drew Voit of Harper Voit for helping coordinate the syrah order for us!). The syrah grapes arrived in beautiful shape and we are hoping to produce a big, bold wine to put beside the pinot noirs in our tasting room. We delivered these grapes to our processing facility—ADEA Wine Company—right away, where they sat protected until the pinot noir came in the following day so that all the grapes could be processed at one time.
Speaking of the fabulous folks at ADEA Winery, let’s introduce them! Dean Fisher has been making hand crafting pinot noir in Oregon for more 20 years, while his lovely boss (wife) Ann oversees the books. Dean’s daughter Erica is heavily involved in every phase of the winery and is truly the “woman behind the curtain” that makes the entire operation run smoothly. Of course, they have a furry welcoming committee: Joey Noir the black golden doodle, Mac Daddy the St. Bernard, and Sherman the pug.