Harvest season is one of the most exciting times of year in Missouri vineyards. After months of growth, care, and anticipation, grape clusters are finally ready to begin their journey from vine to bottle. But before those grapes are picked, a lot happens behind the scenes to create the wines you enjoy.

Harvest may be the most visible part of the winemaking process, but the work begins long before the first grape is picked. Throughout the growing season, the vineyard is carefully monitored for vine health, canopy management, and to protect the fruit as it develops.

From pruning in the winter to flowering in the spring and veraison in the summer, every stage impacts the final wine.

Veraison is when grapes begin to soften and change color. Red grape varieties develop their color, while both red and white grapes begin building the sugars and flavors.

As harvest approaches, it is not just about how the grapes look, but about finding the right balance.

Sugar levels: Measured in brix, sugar content helps determine potential alcohol levels and overall ripeness.

Acidity: Acidity provides freshness and balance in wine. The timing of harvest can influence how much acidity remains in the grapes.

Flavor development: Winemakers taste grapes to evaluate the maturity of flavors and whether the fruit has reached the desired characteristics.

Weather conditions: Dry conditions are typically preferred, allowing grapes to be harvested at their ideal ripeness.

Once the grapes reach their ideal ripeness, harvest begins! Depending on the vineyard and grape variety, grapes may be harvested by hand, machine, or a combination of both methods.

After harvesting, grapes are sorted before beginning the winemaking process. From crushing and pressing to fermentation and aging, each step helps transform fresh grapes into the Missouri Wines we love.

Next time you open a bottle of Missouri Wine, remember that every sip represents an entire year of dedication, patience, and passion from the vineyard to the winery.