Hosmer Estate Winery Crew

2019 Harvest Update

2019 is slated to be the largest harvest yet at Hosmer Winery (220 tons!). Some of this is for custom crush clients, but the majority of the fruit intake is for Hosmer Winery. As I write this, the only fruit left out is some Riesling for a dessert-style wine. In addition to our year-round team (Cameron, Tim, Joe, Matt, and myself) our harvest crew came from all over the United States. Erick joined us from a winery in North Carolina, Savanna flew up from Texas just after finishing her undergraduate studies, and Robby left wine buying for Whole Foods in New Orleans to get a feel for wine production. Although a cool growing season, the weather cooperated for us to let the fruit hang until late in October. This is particularly beneficial for Cabernet Franc and Riesling. With a full cellar, the work now is to keep ferments happy and warm so they can be stopped at the ideal balance point for the desired wine style. Hopefully, around the Winter Solstice, I can let everything cool down for the cellar’s “long winter’s nap”. – Julia Hoyle