Last Tuesday, I took a trip up to Fallbrook to observe the beginning of the wine-making process. Fallbrook Winery had gotten their new vintage of Merlot grapes (one of the few that are not their own estate grapes), and were about halfway through sorting and crushing about 45 crates full of them when I arrived. I was soon initiated into the sorting routine. The crates of grapes would be dumped into the sorting bin, then slowly transported up on a conveyorbelt-like rack into a machine that separates grape from stem. Human eyes were there to spot and remove any "raisins," leaves, or empty stems. The rest would get separated and the grapes somewhat crushed in a sideways churning washer-like gizmo. I may have gone up there half hoping to roll up the hems of my pants and partake in what I imagine to be vintage grape stomping, but my guess is that this habit has fallen the way of the square wheel- traded in for a more efficient model.

The short video below shows this simple process.

Here I am helping move the bunches of grapes along onto the belt, and picking out any imperfections along the way.

The sorting machine and the slush that is stored for a week before the next stage.

Ted Gourvitz and his father Irwin (on the left) during our lunch break, who opened the winery together in 1981.

Duncan Williams, their Winemaker, loads the grapes up onto the sorting machine, and there I am releasing the grapes from behind with a rope.

A shot of the vineyards from the storage area above the wine-tasting room and wine vaults.

At Sea Rocket Bistro, we've been carrying their delicious Special Selection Chardonnay on our wine list since we opened in June, which continues to be one of our most favored wines.