Grape Harvesing.

 

 Our local professional wine producers, the Gerovassiliou Estate, claimed that 2023 was a demanding year for production, given the heavy rainfall and fungal diseases. In contrast 2024, with high temperatures and little rainfall, produced grapes of exceptional quality.

Despite our dry summer, the grape vines flourished and by the first weekend in September the grapes were checked for ripeness. This can be done by measuring sugar levels, PH/acidity levels or temperature. ‘Our’ grapes, well the vineyard right in front of our bedroom, were deemed ready so it was all hands-on deck with crates and buckets. The grape types are Merlot and Cabernet Sauvignon which produce red wine.

 Merlot is the offspring of Cabernet Franc and Magdaline Noire ds Charentes. This second strain, discovered in an abandoned vineyard in Brittany, was found in 1996 to be the ‘mother’ by DNA testing to confirm the lineage.

 The name Merlot comes from the diminutive form of the French word merle - the blackbird. Now whether this is because of the dark colour the bird and grape share or because this bird is particularly fond of eating the grapes on the vine is anyone’s guess.  Below you can see our Merlot bunches tend to be floppier than the other grape strain.                                                

 The grape is thin-skinned and very sensitive to its environment; because of this adaptable capacity it is considered the chameleon of the grape world. It is a wine of medium acidity and its soft tannins make for a smooth taste. Its characteristics are listed as fruity: black cherry, raspberry and plum. The food said to be ideal to pair with it are scallops or prawns wrapped in bacon or prosciutto as well as grilled meats, salmon, mushrooms and greens. I love this chart Merlot flavour chart, especially the colours!                                 

                                                  

 As for Cabernet Sauvignon, it is considered the noble grape of the wine world. A cross between Cabernet Franc and Sauvignon Blanc, this means it shares the same ‘father’ as the Merlot. The grapes are thick-skinned and resistant to rot and insects, while the vine which buds later is hardy and avoids frost. Here our grape clusters are growing more strongly upright.                                           

                                                 

The grapes produce a full-bodied wine with high tannins which allow it to age well and develop in the bottle. In a medium climate its characteristics are that of mint, black pepper and eucalyptus, while warmer climes can help produce a more jammy flavour. This bold, assertive wine pairs well with steak dishes and with dishes with a heavy cream sauce. Grilled meats go well with it as do dark chocolate, mozzarella cheddar and brie.

 So here we are, all hands on deck, to get the grapes in while they are in prime condition and before any rainfall spoils them.

                                            

As you can see it’s hot work harvesting under a burning sun – this is one of my favourite photos of Zissis in action! Though it’s demanding work, he seems to be enjoying himself!                                          

 

All in all more than 700 kilos of grapes were picked, producing about 50 litres of red wine, currently maturing in its container. The remaining 60 litres were distilled to produce tsipouro, already ready for consumption, but like any good spirit, it improves with a little ageing. 😊