Tassel Ridge Harvest and Crush

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The Marquette harvest started at 2 a.m. on August 21, 2013.

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Harvested grapes are conveyed to Macrobins travelling on a cart in the next row.

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The harvester picks about 97% of the fruit.

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Row 32 in Meadowcreek South is planted to Marquette.

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Adam Nunnikhoven has to steer a straight line while keeping one eye on the trailer that is receiving grapes.

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Denise Vande Stroet and Brandon Deppe remove leaves and other “material other than grapes.”

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Harvested grapes are loaded into the refrigerated truck for transport to the Winery.

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Jonita Boyer applying tannin to the just harvested fruit.

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Jonita Boyer getting the last of the grapes from a Macrobin.

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The harvester driver has a clear view of the harvesting process.

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Adam Nunnikhoven controls his speed carefully to maintain the conveyor’s position above the receiving bin.

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Marquette grapes travel in a steady stream to the Macrobins below.

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Marquette grapes in a freshly machine harvested Macrobin.

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The object of our affections: a bunch of Marquette grapes.

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Lew Fellows weighs the Macrobin of grapes.

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The grapes are dumped into the receiving hopper of the elevator.

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The elevator carries the grapes up above the destemmer-crusher.

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The destemmer separates the rachis from the individual grapes.

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The “must” (crushed grapes, juice, skins, and seeds) is pumped into a tank.

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Must is visible through a sight glass