Harvest Time at Our Vineyard – How We Know the Grapes Are Ready
As the days grow shorter and autumn air begins to cool the vineyard, one of the most exciting times of year arrives: harvest. For us at Colemere, harvest isn’t just a season – it’s a celebration of all the hard work, care, and patience that’s gone into the vines since the first buds appeared in spring.
But how do we know when it’s the right time to pick the grapes? It’s a careful balance of science, timing, and intuition – and it starts with sugar.
Watching and Waiting
Throughout late summer and early autumn, we’re out among the vines almost daily, checking the grapes as they ripen. We’re looking at their colour, tasting them, feeling the firmness of the skins, and keeping a close eye on the weather – because a few days too early or too late can make a big difference to the final wine.
Each grape variety ripens at its own pace, and even different rows in the vineyard can mature differently depending on the sunlight and soil. That’s why we harvest by hand – it gives us the chance to be selective and gentle with the fruit.
Testing Sugar Levels – The Science Behind the Timing
To help us decide when to harvest, we test the sugar levels in the grapes using a tool called a refractometer. By squeezing a small drop of juice from a grape and placing it on the refractometer, we can measure what’s known as the Brix level – essentially a way to measure the sugar content.
Higher sugar levels mean more potential alcohol in the finished wine, but it’s not just about sweetness. We’re also balancing acidity, flavour development, and aromatic potential – all of which come together to create the unique character of our wine.
It’s part science, part experience – and a bit of good old-fashioned gut feeling.
All Hands on Deck
When the grapes are just right, it’s all hands on deck – quite literally! Harvest is a family affair here, with everyone involved, from the youngest to the oldest. We invite friends of Colemere and neighbours to join in too. There’s a real sense of community as we move row by row, gently cutting bunches and placing them into crates. Without our kind volunteers, harvest would prove difficult, so thank you to everyone who is involved at this time.
It’s hard work, but it’s also incredibly rewarding. The early mornings, muddy boots, and grape-stained fingers are all worth it when we see the fruit of our labour heading off to the winery.
From Vine to Bottle
Once harvested, the grapes are quickly transported to Ledbury by Rob to be pressed and fermented while they’re still at their freshest. From there, the winemaking begins – but that’s a story for another time.
For now, we take a moment to pause and celebrate another successful harvest. Each year is a little different, and that’s what makes the process so special. No two vintages are ever the same, and each bottle tells the story of that year’s weather, the work in the vineyard, and the people who made it happen.
If you’d like to see the vineyard in action during harvest, feel free to follow us on Facebook or instagram. Thank you again to all our volunteers who help us through this wonderful time.