Tip # 1 Don't take a random sample, take a representative sample!

Vineyards are variable places and the decision to pick the fruit depends on how well you sample all the variation that exists in the vineyard block. Follow these principles to make sure you aren't surprised when you see the fruit chemistry after you pick! 

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For more details on representative vineyard sampling, check out this article. 

Effect of Additional Hang Time on Wine Chemistry and Phenolic Profile of Cabernet Franc

Jake Busching and AJ Greely

Hark Vineyards

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Harvesting Petit Manseng at Three Levels of Sugar and Acid: Early Mountain Vineyard

Ben Jordan and Maya Hood White

Early Mountain Vineyard

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Harvesting Petit Manseng at Three Levels of Sugar and Acid: Tarara Winery

Jordan Harris

Tarara Winery

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