So much has happened since the last post. The event center is done, the fruit is set, and now we are just trying to survive. The record heat in the area has made everything a challenge, and the grapes are definitely showing signs of stress.
We knew that the harvest would be smaller this year as the extreme cold snap last winter hurt some of the fruiting buds. But we never expected the heat and the drought this summer would be so extreme. We haven't had measurable rainfall for weeks, and day after day the temperature hits triple digits. Today it hit 110, and was still 100 at 9 pm. You just can't water enough for that.
So we think harvest will be early and we just hope there is some fruit left. Dave thinks we may need to drop some or harvest early just to protect the plants.
Pray for rain!!!
Construction continues on the Grace Hill Winery Event Center and Patio! As you can see from the picture, the foundation is mostly laid, the plumbing is almost done, and we are hoping to pour the floor next week! We have been receiving a lot of interest in the new addition thanks to a feature in the Wichita Eagle, which you can read by clicking 
The first step towards the Grace Hill Winery 2010 vintage was taken on August 7th as harvest began. The abundance of hot sunny weather during July and early August caused the grapes to ripen quicker than ever before, leading us to pick during the first week of August. That first week we brought in our Vignoles and some of our Seyval, after which we had a barbeque lunch under the tent. The Vignoles and Seyval were the ripest of each grape we've ever had, which we hope will make them into excellent wines. 
We continued harvest the next weekend, this time picking our Chardonel as well as the rest of the Seyval. We were extremely pleased with the how the Chardonel turned out and have high hopes for it as it makes the journey from vineyard to bottle to dinner table. As is customary with white grapes, the freshly picked grapes were brought to the winery, where they were crushed, pressed (though not with our feet), and pumped into tanks to begin fermentation.
The next Saturday, August 21st, we harvested the first of our 2010 red grapes as we picked our some of our Chambourcin and all of our Noiret (one row). We had another great crew of pickers on hand, causing the picking to be done very quickly. Since lunch wasn't quite ready when the picking was done, we decided a morning barrel tasting was in order! We went down into the cellar and tried wine from three different barrels, two of which we bottled the following Monday. We crushed the red grapes on Saturday as well, but left them in their bins for a few days before they were pressed. This is different from white grapes, which we press the same day they're picked, as the time a red grape spends on the skins allows it to achieve that deep purple color. If we pressed them the same day, all our reds would be pink! 