Gary Farrell Wines

Pre Harvest Decisions
Once the ultra–premium fruit source has been established, there are many additional decisions the winemaker must consider, which may significantly impact the quality and style of wines produced. After the grapevine sets its crop, they must evaluate the relationship between the bunch–count and potential vine vigor, and remove fruit (if necessary) to ensure proper balance. If the fruit–load is excessive, the resulting grapes could lack the flavor intensity and acid–balance essential for wine quality. If too many bunches are removed, the resulting fruit could ripen too quickly also resulting in diminished quality.
The finest fruit typically comes from vines whose vigor is controlled, and whose crop size is relatively small, but in balance with such vigor. The timing of harvest is also critical in determining the quality and style of wines produced. Grapes of intermediate maturity may produce fruitier, crisper, but less complex wines than fully mature grapes. On the other hand, over–ripe fruit may produce fat, unbalanced wines with excessive alcohol. Some winemakers rely on simple sugar/acid ratios to determine grape maturity. More experienced producers understand that full flavorfruit–focused style, emphasizing elegance, balance, and crisp, refreshing acidity, we favor vineyard sources where full flavor maturity is obtainable at lower sugar levels.
By doing so, they are able to produce fully flavored, age–worthy wines, which are not compromised by excessive alcohol.

Fruit Harvesting
Hand harvesting in the early morning hours is essential for producing optimum quality wines. Though most wine grapes in California are now machine harvested, hand harvesting provides the opportunity to reject immature, raisined or otherwise imperfect fruit.
Additionally, hand harvested fruit can be carefully collected and placed in containers to minimize breakage. Receiving the fruit in cool, undamaged condition will significantly minimize unwanted oxidation and potential growth of undesirable microorganisms on the berries or released juice. As a final precaution, the fruit is again hand–sorted immediately upon arrival to the winery just prior to processing. This level of care is extremely time consuming, and completely impractical for the larger producer but essential for the level of quality we are committed to produce. …even the slightest compromise in grape quality eliminates any possibility of greatness in the resulting wine…