Did you know…Grapes hang in a cluster that has the shape of the heart. Each grape looks like a blood cell and all of the research today shows grapes are also profound  heart and blood vitalizing food.
Linda Sedrick Pearson

The harvest this weekend was a great success. We harvested three tons of grapes! We started at 7:00 AM and were done by 11:00 AM. Thank you to everyone that came out and helped us harvest. We appreciate each and every one of you. We will be uploading some photos and adding to our news blog soon.

It was a relaxing evening last night for guests at the Indian Hills Winery. Nicole, Martie, and April Sifford greeted and served their guests, while Dan Wiethop played his soothing sounds.

I was informed by Nicole that they do plan on staying open during the winter months if possible. So, if you are looking for a place to relax for a couple of hours, consider Indian Hills Winery this winter. Nicole tells me that they may not serve full meals during the winter months.

Some harvesting of the beautiful vineyards began a few weeks ago. They expect to harvest again in 2-3 weeks. Family, friends, and neighbors will join in to help gather the grapes. Even I may try my hand at helping harvest. I”m trying to figure out how I can juggle my notebook and a camera while picking grapes! This is one opportunity I do not want to miss.

Until next time – this is your Indian Hills Unofficial Reporter,
Linda Sedrick Pearson

July 1, 2009
Martie has been busy in the heat of the summer working in the vineyard to ensure a good crop this year for next year”s wine. This time of year requires cluster thinning the grape vines. That means cutting off some of the clusters to keep the vines healthy and from over-cropping. He is also going through combing the vines.

The process of combing untangles the new shoots to allow better sunlight,which helps improve the quality of the grapes. Combing also helps make harvesting easier. I suppose you are wondering what special equipment is used for combing. Martie”s special comb is - his arms!

Aug 3, 2009
Sunday we had family and friends come help us with the first harvest of the year. The Cayuga White and LaCrescent were both picked for a total of about 3/4 tons of grapes crushed a pressed. According to recommendations by the state, the Cayuga was picked at about 17.5 brix which is a little less than what we would normally pick grapes but figure we should listen to the “experts” this first year and then make changes accordingly.

The LaCrescent is a new variety for the state so we are making wine blindly this first season. The grapes were picked at about 24.5 brix but the acidity is still a little higher than I would have liked. We”ll just have to wait and see. Fermentation will be started tonight and the wine will begin! Can”t wait to see how it tastes.