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Trent Preszler


A Day in the Life of a Winery at Harvest

Posted: 11/08/10 04:33 PM ET

We recently completed harvest season at Bedell Cellars, an artisanal winery on the North Fork of Long Island. During harvest season throughout the world, grapes are picked, pressed, and fermented into wine. This is the most exciting time of year to work at a winery, even though the days are especially long and hard. I've created a photo slide show from October 7th, the day we harvested the Merlot grapes that will be the foundation for our top red wine, a blend called Musée. Our 2007 Musée recently received 91 points from Wine Spectator, the highest rating the publication has given a red wine from Long Island.

Aerial View
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For a little context, here's a bird's eye view of one of our vineyard sites, surrounded by the waters of Peconic Bay. Long Island is blessed with long, warm summers. At the same time, the maritime influence moderates temperatures, with cool ocean breezes and sandy soil imparting a distinctive saline minerality flavor to the wines.
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