Diary of a Napa harvest intern – part 3

Napa berry table to crusher to bin

Samantha Cole-Johnson reports from a harvest that continues, despite fire, smoke and ash.

This week harvest started. Oddly enough, I thought that the week in which we worked 17-hour days processing all of the Chardonnay was the start of harvest, or maybe sometime in the last two weeks when we brought in Sangiovese for rosé, or three tons of Pinot Noir, or the rest of the Sangiovese for our red production. But our winemaker looked at us on Thursday and said, ‘tomorrow harvest starts’. Which seems to be Napa speak for ‘we’re picking Cabernet’.

It’s not that Cabernet is the...