By now the harvesting equipment is stored, the grapevines are dormant, and many lugs and Welch's bins once brimming wiht hand-picked grapes have reached initial fermentation and can be classified as wine. Only a few rows in the vineyard remain with fruit still hanging. Their date for harvest isn't defined by the measurement of degree brix, acidity, or even the color of the grapes, but ony by two temperature events.
I'm busy working on my blog posts. Watch this space!