{"page":"\u003clink rel=\"stylesheet\" href=\"https://lessonplanet.com/assets/packs/css/resources-572d6a42.css\" /\u003e\n\u003clink rel=\"stylesheet\" href=\"https://lessonplanet.com/assets/packs/css/lp_boclips_stylesheets-f4d0de30.css\" media=\"all\" /\u003e\n\u003cdiv data-title='Vine to vino for Napa Valley grapes' data-url='/boclips/videos/5c54ba82d8eafeecae11e0a3' data-video-url='/boclips/videos/5c54ba82d8eafeecae11e0a3' id='bo_player_modal'\u003e\n\u003cdiv class='boclips-resource-page modal-dialog panel-container'\u003e\n\u003cdiv class='react-notifications-root'\u003e\u003c/div\u003e\n\u003cdiv class='rp-header'\u003e\n\u003cdiv class='rp-type'\u003e\n\u003ci aria-hidden='true' class='fai fa-regular fa-circle-play'\u003e\u003c/i\u003e\nVideo\n\u003c/div\u003e\n\u003ch1 class='rp-title' id='video-title'\u003e\nVine to vino for Napa Valley grapes\n\u003c/h1\u003e\n\u003cdiv class='rp-actions'\u003e\n\u003cdiv class='mr-1'\u003e\n\u003ca class=\"btn btn-success\" data-posthog-event=\"Signup: LP Signup Activity\" data-posthog-location=\"body_link_boclips\" data-remote=\"true\" href=\"/subscription/new\"\u003e\u003cspan\u003e\u003cspan\u003eGet Free Access\u003c/span\u003e\u003cspan class=\"\"\u003e for 10 Days\u003c/span\u003e\u003cspan\u003e!\u003c/span\u003e\u003c/span\u003e\u003c/a\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003cdiv class='rp-body'\u003e\n\u003cdiv class='rp-info'\u003e\n\u003cdiv aria-label='Hide resource details' class='rp-hide-info' role='button' tabindex='0'\u003e\u0026times;\u003c/div\u003e\n\u003ci aria-label='Expand resource details' class='rp-expand-info fai fa-solid fa-up-right-and-down-left-from-center' role='button' tabindex='0'\u003e\u003c/i\u003e\n\u003ci aria-label='Compress resource details' class='rp-compress-info fai fa-solid fa-down-left-and-up-right-to-center' role='button' tabindex='0'\u003e\u003c/i\u003e\n\u003cdiv class='rp-rating'\u003e\n\u003cspan class='resource-pool'\u003e\n\u003cspan class='pool-label'\u003ePublisher:\u003c/span\u003e\n\u003cspan class='pool-name'\u003e\n\u003cspan class='text'\u003e\u003ca data-publisher-id=\"30356011\" href=\"/search?publisher_ids%5B%5D=30356011\"\u003eCurated Video\u003c/a\u003e\u003c/span\u003e\n\u003c/span\u003e\n\u003c/span\u003e\n\u003c/div\u003e\n\u003cdiv class='rp-description'\u003e\n\u003cspan class='short-description'\u003eIt's still summer in California's Napa Valley but harvest has already begun for their renowned sparkling wines.Grapes used for sparkling wines are harvested several weeks in advance of still wines, and this year is no exception with...\u003c/span\u003e\n\u003cspan class='full-description hide'\u003eIt's still summer in California's Napa Valley but harvest has already begun for their renowned sparkling wines.\u003cbr/\u003eGrapes used for sparkling wines are harvested several weeks in advance of still wines, and this year is no exception with workers heading to the vineyards ten days ahead of last year's harvest.\u003cbr/\u003eThe sparkling wine harvest can sometimes begin as early as late-July, and will continue through into late-September.\u003cbr/\u003eNapa Valley's 2013 grapes have flourished during a warm, dry summer putting some at risk, but grape growers are confident this harvest will be of high quality.\u003cbr/\u003eNapa Valley grapes are big business - last year's harvest was worth more than $650 million (USD) with the average ton of grapes valued at $3,500 (USD).\u003cbr/\u003ePickers such as these often arrive as early as dawn in order to harvest the grapes and deliver them to wineries before the Californian sun warms them after a night in the cool air.\u003cbr/\u003eThis ensures the grapes are delivered chilled, minimising the need to cool them once they arrive.\u003cbr/\u003eThe pickers work quickly and skillfully to get the most out of their work, which is regularly paid per ton of grapes.\u003cbr/\u003eThis particular block will yield around five tons of Chardonnay grapes destined for Mumm Napa, a winery in the Napa Valley.\u003cbr/\u003eAnthony Weytjens manages this north California region for Atlas Vineyard Management as part of a 2,000 acre portfolio across the U.S. states of California and Oregon.\u003cbr/\u003e\"In general it's been a very early year this year. We're about 10 days ahead of last year depending on the season. And also picking early for the sparkling programs. The wine makers and just the sparkling programs require the acids to be much higher so wine makers will usually come into the vineyards and do a lot of analysis, maturity analysis, and then decide to pick earlier to go to that sparkling program. So these grapes are about 19 brix (a measurement of sugar content in grapes before they are harvested, grapes are generally harvested at 20 to 25 brix) and it's our first pick and the only one for today,\" says Weytjens.\u003cbr/\u003eMumm winemaker Ludovic Dervin, a native of France's Champagne region, helps kick off the Napa Valley harvest with numerous workers from the region.\u003cbr/\u003eThe crop looks good and healthy this year so wine makers are in high spirits with the thought of a bumper season.\u003cbr/\u003eDerwin says their harvest has come ahead of schedule.\u003cbr/\u003e\"The entire growing season has been on the early side since budbreak. Approximately 10 to 15 days earlier than average. We are now looking at a generous crop level with very high quality vintage both for Chardonnay and Pinot Noir, the two main materials we use to craft our sparkling wines,\" says Derwin.\u003cbr/\u003eThe sparkling grape harvest is always the first of the season, later followed by Sauvignon Blanc, Pinot Noir and then Carbernet Sauvignon later in the year.\u003cbr/\u003eDerwin says several factors go into the final decision of when to pick Napa Valley's sparkling wine grapes.\u003cbr/\u003e\"We regularly go to the vineyards a few times a week and we get some berry samples which we bring back to our laboratory where we analyze the sugar content and the acidity. But the decision to make the pick when to harvest is made by tasting the grapes on the field, walking the rows, looking at the grapes, and tasting them to make sure they have the right flavor profile that we are looking at,\" says Derwin.\u003cbr/\u003eOnce the grapes have been picked, wine makers make plans to crush the cooled grapes as soon as they arrive from the vineyards to ensure maximum freshness from their new harvest.\u003cbr/\u003eTasters take grape samples and use a refractor to examine the amount of sugar in their juice, ensuring a sufficient level of alcohol within their wines.\u003cbr/\u003eWine makers seek low sugar levels to produce a base wine of around 11 percent alcohol content, then they will re-ferment the wine with yeast and sugar in the bottle to raise the alcohol level to around 12.5 percent.\u003cbr/\u003eHigh acidity in the grapes mean longevity so Napa Valley's wine makers can allow the wines to age before they are released.  \u003cbr/\u003eFor Mumm, tasters such as Gustavo Sotelo hope the juice will measure at around 19 brix, while still wines will register at around 20-25 brix.\u003cbr/\u003eAside from the alcohol content, wine makers will also look at the yield of a vineyard by counting clusters of grapes and multiplying that by the size of the vineyard. \u003cbr/\u003eIn a three to four week process, Mumm Napa bottles are turned gradually to coax any remaining yeast sediment into the bottleneck.\u003cbr/\u003eOnce done manually, this tilting process is now carried out by computers, with the wine stored in gradually tilting metal crates.\u003cbr/\u003e\"And so they'll freeze it and it pops off and because of the pressure in the bottle it'll push it all out. And then they'll turn it right side up, put in the dosage which is what makes it sweet and then it will be labelled and bottled and made for sale,\" says Stacy Hornemann, a worker at Mumm Napa.\u003cbr/\u003eAs the harvest season is just beginning, the still wines are next on the wanted list for Napa's experienced wine makers.\u003cbr/\u003eThe journey from vine to vino is all set to begin again.\u003cbr/\u003eAP Television\u003cbr/\u003eNapa, California, U.S. - August 1, 2013\u003cbr/\u003e1. Pull focus of grapes on vine.\u003cbr/\u003e2. Wide of Pinot Gris vines with sign.\u003cbr/\u003e3. Wide of entrance to Mumm Napa Winery.\u003cbr/\u003e4. Close of finger pointing out Napa valley location on map.\u003cbr/\u003e5. Close of flowers in Napa valley.\u003cbr/\u003eNapa, California, U.S. - August 10, 2013\u003cbr/\u003e6. Wide of shot of workers getting ready to pick grapes.\u003cbr/\u003e7. Mid of workers picking grapes on vineyard.\u003cbr/\u003e8. Close of worker picking grapes from vine.\u003cbr/\u003e9. Tilt and pan of worker emptying crate of grapes into tractor.\u003cbr/\u003e10. Wide shot of vineyard manager following crew on tractor through vineyard.\u003cbr/\u003e11. Mid of workers removing grapes from vines.\u003cbr/\u003e12. Wide shot of worker crouching to remove grapes from vine.\u003cbr/\u003e13. Mid of workers removing grapes from vines.\u003cbr/\u003e14. Wide of workers on vineyard and tractor in foreground.\u003cbr/\u003e15. Wide of forklift unloading grapes at weighing location.\u003cbr/\u003e16. Mid of worker calculating weight of grapes.\u003cbr/\u003e17. Mid of worker pointing to paper used to calculate weight of grapes.\u003cbr/\u003e18. Setup shot of Anthony Weytjens, Northern California Regional Manager, Atlas Vineyard Management, speaking to worker.\u003cbr/\u003e19. SOUNDBITE (English) Anthony Weytjens, Northern California Regional Manager, Atlas Vineyard Management:\u003cbr/\u003e\"In general it's been a very early year this year. We're about 10 days ahead of last year depending on the season. Also picking early for the sparkling programs. The winemakers and just the sparkling programs require the acids to be much higher, so wine makers will usually come into the vineyards and do a lot of analysis, maturity analysis, and then decide to pick earlier to go to that sparkling program. So these grapes are about 19 brix (a measurement of sugar content in grapes before they are harvested, grapes are generally harvested at 20 to 25 brix) and it's our first pick and the only one for today.\"\u003cbr/\u003eNapa, California, U.S. - August 1, 2013\u003cbr/\u003e20. Close of crates of grapes.\u003cbr/\u003e21. Wide of crates and workers at winery.\u003cbr/\u003e22. Mid of crates and workers at winery.\u003cbr/\u003e23. Mid of champagne flutes.\u003cbr/\u003e24. Wide of Ludovic Derwin, winemaker, speaking to workers at winery.\u003cbr/\u003eUPSOUND (English): \"The entire growing season has been on the early side since budbreak. Approximately 10 to 15 days earlier than average. We are now looking at a generous crop level with very high quality vintage both for Chardonnay and Pinot Noir, the two main materials we use to craft our sparkling wines.\"\u003cbr/\u003e25. Mid of Derwin speaking to workers at vineyard.\u003cbr/\u003e26. SOUNDBITE (English) Ludovic Dervin, winemaker, Mumm Napa:\u003cbr/\u003e\"We pick sparkling wine grapes early because we are looking at a low brix content, which is the measure of sugar, and a higher acidity content which gives a lot of freshness and longevity to our wines.\"\u003cbr/\u003e27. Mid of Dervin speaking to workers then chopping the cork from a bottle of sparking wine.\u003cbr/\u003eUPSOUND (English): \"Alright, in remembrance of those who came before us, commitment to those who will come after us, and in loving memory of our fellow winemaker Guy Devaux, here's to a great harvest 2013!\"\u003cbr/\u003e28. Mid of workers clapping.\u003cbr/\u003e29. Various wide shots of workers opening and spraying bottles of sparkling wine.\u003cbr/\u003e30. SOUNDBITE (English) Ludovic Dervin, winemaker, Mumm Napa:\u003cbr/\u003e\"We regularly go to the vineyards a few times a week and we get some berry samples which we bring back to our laboratory where we analyze the sugar content and the acidity. But the decision to make the pick when to harvest is made by tasting the grapes on the field, walking the rows, looking at the grapes, and tasting them to make sure they have the right flavor profile that we are looking at.\"\u003cbr/\u003e31. Close of worker pouring sparkling wine into glass.\u003cbr/\u003e32. Close of worker, Gustavo Sotelo tasting wine.\u003cbr/\u003e33. Wide of grapes being loaded into crusher on conveyor belt.\u003cbr/\u003e34. Close of grapes dropping off conveyor belt.\u003cbr/\u003e35. Mid of worker operating conveyor belt equipment.\u003cbr/\u003e36. High shot of grapes falling into crusher.\u003cbr/\u003e37. Pull focus of wine making equipment on hallway to workers walking down hallway.\u003cbr/\u003e38. Close of Sotelo dropping grape juice into meter to test brix content of grapes.\u003cbr/\u003e39. Mid of Sotelo using grape juice meter and talking.\u003cbr/\u003eUPSOUND (English): \"So now I'm putting the sugar in this optic lens. This shoots some light through it and then the light will tell you how much sugar or solids there are in the juice which tells you how much sugar there is.\"\u003cbr/\u003e40. Pan left of winery warehouse.\u003cbr/\u003e41. High shot of worker in winery warehouse.\u003cbr/\u003e42. Mid of wine bottles on wine rack.\u003cbr/\u003e43. SOUNDBITE (English) Stacy Hornemann, Mumm Napa:\u003cbr/\u003e\"And so they'll freeze it and it pops off and because of the pressure in the bottle it'll push it all out. And then they'll turn it right side up, put in the dosage which is what makes it sweet and then it will be labelled and bottled and made for sale.\"\u003cbr/\u003e38. Close of Mumm Napa sparkling wine bottles.\u003cbr/\u003e39. Close of grapes on vine in vineyard.\u003cbr/\u003e40. Mid of Cabernet Sauvignon vines in vineyard.\u003cbr/\u003eCalifornia's Napa Valley grape harvest is early this year - by around ten days.\u003cbr/\u003eThe experts say all the signs are that the 2013 harvest will produce a high quality vintage both for Chardonnay and Pinot Noir.  \u003cbr/\u003e\u003c/span\u003e\n\u003c/div\u003e\n\u003cdiv class='action-container flex justify-between'\u003e\n\u003cbutton aria-expanded='false' aria-label='Read more description' class='rp-full-description' type='button'\u003e\n\u003ci class='fai fa-solid fa-align-left'\u003e\u003c/i\u003e\n\u003cspan id='read_more'\u003eRead More\u003c/span\u003e\n\u003c/button\u003e\n\u003cdiv class='rp-report'\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003cdiv aria-labelledby='resource-details-heading' class='rp-info-section'\u003e\n\u003ch2 class='title' id='resource-details-heading'\u003eResource Details\u003c/h2\u003e\n\u003cdiv class='rp-resource-details clearfix'\u003e\n\u003cdiv 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