"He who labors diligently need never despair;
for all things are accomplished by diligence and labor." Menander

First off, I’d like to thank each of my friends and relatives who came to Healdsburg to visit me during the harvest; to view what happens behind the scenes and participate in this unique moment, Harvest 2015. A special thanks to my brother John and father T.L. for their early morning efforts.

Harvesting wine grapes, in the moment, is romantic, primal, and laborious. Harvest is unique to the season and begins a series of actions and reactions until the wine is finally uncorked and consumed.

Beyond the romantic and primal urges of harvest, the job of wine making is having an adaptable understanding of process, labor, environment, science, and art; these are the components of wine making. Understanding how to make wine is not enough. Having the ability to be adaptable to the changing nature of each and every harvest combined with the constant evolution of the wine in barrel and bottle is the diligence and labor.

I only have one chance each harvest to get the whole process right.

In these pictures, I’ve captured some of the labor, diligence, process, art, science, character and a smile or two, during the most primal and romantic time of year, harvest.

David Scheidt
Picker, Sorter, Tester, Hauler, Long-Haul Driver, Crusher, Taster, Barrel Washer, Bin Cleaner
Owner and Winemaker

Dry Creek in Spring

Early in Spring, it's time to start visiting the vineyards, checking rainfall amounts and noting the time on when the vines "wake-up" from their winter sleep.

Rainfall and Drought

The 2015 season marked another year of drought in California. While Dry Creek Valley received over 20 inches of rain in the 2015 season, it wasn't enough for many of the vines continued shortage of water.

Dry Creek Cabernet Sauvignon

Just beginning the growth cycle in Dry Creek Valley.

Starting Small

Ready...Set...GROW!

Clusters and Crop Load

There is no substitute for vineyard walks, you can't just "phone it in" with your vineyard manager. Walking the rows is healthy for you and the results in the bottle.

Sangiovese Grosso - Up Close

I successfully fermented the Sangiovese on 100% native yeast this year and I'd like to thank them for their cooperation.

My Ford and Dry Creek Soil

My Ford Focus not only sees about 40,000 miles per year on the highway, but a few miles of dirt roads in Alexander and Dry Creek Valley each season. My rig got pressure washed about an hour later.

Junk food, drinks and Thor

I'm usually given a travel companion by one of my younger family members; this time it was Thor. I'm the purchaser of various hydration and caffeinated products. The addition of potato chips is a rare site in my vehicle.

Sonic Screwdriver and Ziploc Bags

I walk all of my vineyards personally for field testing sugar. It is also a chance to taste throughout the vineyards, part science part art.

Cabernet Sauvignon dimples

Those tiny berries are showing me something, dimples. The the faintest dimple, giving me a visual clue in this water depleted vineyard, that the grapes are ready to pick.

Blueberries or Cabernet?

It's Cabernet Sauvignon days away from being picked. The tiny berries pack a lot of flavor.

The view from Dry Creek Valley

Dry Creek Valley is wine country! The views from the hillside vineyards I choose for my wines are the best in the region.

Seeds and Pulp

You've got to get out and taste the grapes, not just test the grapes. Seeds and the pulp around them are another indication of ripeness, so taste often.

Some Semillon

For our white wine blend.