I couldn’t be more proud of this year’s harvest. For our 2-acre vineyard, we had a small, dedicated group of volunteers help harvest Marquette and Itasca grapes in late August. Everyone seemed to have a great time, and many are already excited to taste the vintage when it’s ready to hit the market, knowing they played a part in bringing it to life. After that, the remaining five varietals followed suit, ripening just days later. Some were co-fermented and blended into other wines right away, while others will produce small batches—lucky if we even get a few cases from them. We’re thinking of naming these wines our Signature Select wines.

Ben, my new winemaking assistant, was fantastic throughout the whole process. He’s a true hard worker, and his passion for the craft is evident. Although his family lives nearby, he came to me after completing an internship at Swift Wines in the Willamette Valley, where he gained experience making natural wines. I’ve come to really appreciate his sharp sensory skills—his ability to smell and taste the wine from fermentation to finished product—along with his solid understanding of the winemaking process, especially when it comes to safety and sanitation. I feel incredibly lucky to have him on board this harvest.

A big thank you as well to my amazing consultants, Andrew Backlin from Modales and Nick Maliska. Their guidance and expertise have been invaluable, and without them, the winery side of Social Vines simply wouldn’t be what it is today.