Below is a full slideshow gallery of a Tassel Ridge Wine Harvest and Crush. Click the images to view in slideshow format.
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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 traveling 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
