The Herald of Everett, Washington
HeraldNet on Facebook HeraldNet on Twitter HeraldNet RSS feeds HeraldNet Pinterest HeraldNet Google Plus HeraldNet Youtube
HeraldNet Newsletters  Newsletters: Sign up | Manage  Green editions icon Green editions
Go See Do Header

Calendar

Splash! Summer guide

Weekend to-do list
HeraldNet Newsletter Delivered to your inbox each week.
Published: Saturday, October 5, 2013, 12:01 a.m.

Small wineries rely on volunteers to crush grapes

  • Ben Paplow (right), assistant wine maker at Gorman Winery in Woodinville, pulls chardonnay grapes onto a conveyer for sorting at the Woodinville Winer...

    Mark Mulligan / The Herald

    Ben Paplow (right), assistant wine maker at Gorman Winery in Woodinville, pulls chardonnay grapes onto a conveyer for sorting at the Woodinville Winery last week. Volunteers Mike Poole (left) and Terry Munson (in green) help pick leaves out of the grapes as they run up the conveyor. Chris Gorman (top, in black) said these particular grapes are from the oldest chardonnay vines in the state.

  • Chardonnay grapes are ready for sorting.

    Mark Mulligan / The Herald

    Chardonnay grapes are ready for sorting.

  • Barrels of merlot fill a warehouse at the winery.

    Barrels of merlot fill a warehouse at the winery.

  • Grapes are pulled onto a conveyor to be sorted. John Patterson, owner of Patterson Cellars, will make cabernet with the grapes.

    Mark Mulligan / The Herald

    Grapes are pulled onto a conveyor to be sorted. John Patterson, owner of Patterson Cellars, will make cabernet with the grapes.

The magic happens here.
In the alley of a drab industrial complex in Woodinville, giant bins of grapes begin the journey to their fermented fate as wine.
It's crush time.
Get those "I Love Lucy" images out of your head. Grapes are stomped by machines, not dancing feet.
Much is hands-on labor: Sort grapes. Destem. Pick leaves. Clean bins. Push brooms. Swat bees.
Repeat.
Think you got what it takes to help liberate the contents of the berries?
Many small wineries rely on volunteers to keep operating costs down. Volunteers are fed lunch and go home with wine.
"We punched down some vats this morning and stirred things up," said volunteer Mike Poole, 50, of Seattle, semi-retired from the Air Force. "It's fun to get out and see how all this stuff comes together. And I get a bottle of wine at the end of the day."
Some volunteers are aspiring vintners and college interns. Yes, you can get a degree in winemaking.
"A lot have day jobs. They enjoy coming out and seeing how it happens," said John Patterson, owner of Patterson Cellars.
"We try to pay them X number of dollars in wine. The formula is like $15 an hour in wine."
The foreplay of winemaking isn't as romantic as it might seem.
"It's much more work than one would imagine," Patterson said. "It's not like you're going to get dirty, you just get sticky."
Crush season runs around Labor Day and extends through October.
"We process fruit seven days a week," said Patterson, who crushes for about 20 wineries in this complex, known as the Warehouse District.
Volunteers work alongside winery employees. That collaborative spirit extends among wineries. During crush, boutique winemakers help each other out.
The once sleepy town of Woodinville has become a wine and libation mecca.
"There are about 100 tasting rooms and wineries in Woodinville," said Patterson, co-chairman of Woodinville Wine Country. "We have five breweries and five distilleries."
Who knew?
"A lot of people who live here have no idea," he said.
The concentration of boutique wineries in the Warehouse District at the north end of town lets people explore tasting rooms on foot.
"There are 38 wineries and tasting rooms in this park," said Patterson, who has a tasting room here and in the Hollywood Hill area of Woodinville.
Typically, bottling is in the spring and summer. Bottling volunteers also get wined and dined and it's not so sticky.
Terry Munson likes the rush of crush.
"The experience is sensory as opposed to sitting in front of a computer," said longtime volunteer Munson, 49, an Internet content specialist.
A bee cozies up to his arm as he stabs a giant plastic pitchfork at 1,000 pounds of grapes from a bin tilted by a forklift. Clusters fall into a pan overseen by Munson and a few other bare-handed guys who work in swift harmony to scoot grapes onto the conveyer hopper leading to a pneumatic press.
Munson ignores the pesky bee. After all, he has never been stung in his years pitching in here.
"I volunteered at a tasting room event, and it kind of took off from there. I was curious about the process," he said. "I don't plan to be a winemaker."
He enjoys the fruit of his labor another way.
"It's kind of fun to be at a dinner party and I'll pull something out and say, 'Yeah, I helped crush this,'" he said.
Andrea Brown: 425-339-3443; abrown@heraldnet.com.
Want to crush?
To volunteer: Call 425-483-8600; email info@pattersoncellars.com; or go to www.pattersoncellars.com.
Crush & Sip: This special event, noon to 5 p.m. Oct. 25 and 26 at Woodinville Winery, involves stomping some grapes and learning about the winemaking process.
The Woodinville Winery & Tasting Room is at 19501 144th Ave. NE, Suite D-600, Woodinville.
Crush Me. Squeeze Me. Make Me Wine: Westport Winery's beach festival is from noon to 4 p.m. Sunday.
The winery, between Westport and Aberdeen, will have bins of grapes for guests of all ages to stomp into purple-footed bliss.
At 3 p.m., the winery will judge the annual Lucy and Ethyl Look-alike Contest open to men, women, children and dogs.
The free fest includes music, art and free chicken soup.
Westport Winery is at Highway 105 and South Arbor Road.
For more information call Westport Winery at 360-648-2224 or go to www.westportwinery.org.
Story tags » WineWoodinvilleGo See Do

Share your comments: Log in using your HeraldNet account or your Facebook, Twitter or Disqus profile. Comments that violate the rules are subject to removal. Please see our terms of use. Please note that you must verify your email address for your comments to appear.

You are logged in using your HeraldNet ID. Click here to update your profile. | Log out.

Our new comment system is not supported in IE 7. Please upgrade your browser here.

comments powered by Disqus
digital subscription promo

Subscribe now

Unlimited digital access starting at 99 cents, or included with any print subscription.

HeraldNet highlights

The White Knight arrives
The White Knight arrives: Flying Heritage Collection adds piece of space flight history
Fake without the bake
Fake without the bake: Spray-on tanning a safe alternative to sun tan, tanning beds
Master of the grass
Master of the grass: AquaSox’s playing surface is in experienced hands
Labor of love
Labor of love: Volunteer crews work hard to maintain Pacific Crest Trail