Harvest 2025

Sorting syrah at Troon in Oregon’s Applegate Valley I keep finding earwigs in my hair – and everywhere else for that matter. My right hand looks like a red balloon from a Yellowjacket sting. My feet hurt and I'm sticky everywhere. It must be harvest season again. I love it. Dawn breaks with the snip, snip, snip sound of picking crews starting to hand-harvest our grapes. It has been a Goldilocks-type vintage, not too hot – just right. While each vintage is always a learning experience, this is particularly amplified for us at Troon , as our youngest blocks are producing their first crop – our first lesson – while our other blocks mature and continue to educate us about their individuality. While stressful and exhausting, each harvest shares our hopes and vision for the wines we will create. Making wine is a unique combination of farming and an almost industrial production method. Processing grapes can be like working on an assembly line. Half-ton bins of grapes arrive one after another,

by Craig Camp · source ↗