What’s better than sleeping in on the weekend? For me, it’s helping one of our local wineries during their annual harvest. On an early Saturday morning in September, I was lucky enough to be a part of the Satori Cellars Volunteers – an enthusiastic group of friends, family and wine club members who join together to pick and sort grapes out in the vineyard.
Starting at 7 a.m., when the morning was overcast and still cool, we met for coffee and cinnamon rolls at the edge of the vineyard with Sandy and Tom Moller, winemakers and owners of Satori. Tom and Sandy explained that we would be picking Cabernet Sauvignon and Merlot grapes that had ripened early. They demonstrated how to pick the grapes using a knife that looks like a small sickle. We were also briefed on how to sort the grapes – picking out leaves, unripe berries and any signs of mold. We learned about “second growth” clusters – small and dangling like a Christmas ornament – which are typically bitter and sometimes get picked by mistake. Most importantly, they said, was for us to learn something new and have fun.
After the pep talk, Tom jumped into his rustic truck and with the help of Riley, his 10-year-old son, flung plastic bins up and down the rows of vines – to catch the grape clusters we would be picking. Later, they returned to collect the tubs and bring them to the sorting tables.
Sandy worked alongside the rest of us in the vineyard, helping us get the hang of cutting the grape clusters off their stems. It was very easy work – especially because the grapes are grown on trellises at eye-level – no stooping required.
Conversations among us grape pickers sprang up and a quick camaraderie was established. As soon as I realized I had forgotten to bring gloves, a woman I had just met gave me an extra pair she had with her. The man next to me turned out to be the creator of the Zen-like labels used for Satori’s wine bottles – he explained how he designed the labels to match the laidback personalities of the owners.
We were careful to step over mounds of horse manure that dotted the rows between the vines. Sandy explained that the manure was a part of their organic farming practices. They don’t spray pesticides and use the gentlest methods of hand-picking and fermenting their grapes – all of which adds up to a superior quality wine in the end.
After a while, I joined a lively group of people who were busily sorting grapes. Tom explained how certain clusters with a few shriveled, raisiny-looking grapes were actually ideal – that their super-ripeness gave an added complexity to the wine.
By the end of the day, our crew picked a total of five tons of grapes: 1.25 tons of Cabernet and 3.75 tons of Merlot. We were treated to a light lunch and any wine pairing we wanted – which was a tough choice for me because all Satori wines are truly fantastic. I finally decided on a short pour of the big, jammy 2010 Estate Zen-Zin, a Double Gold medal winner in the 2013 San Francisco Wine Competition and another short pour of the bold 2008 Estate Petite Sirah Ha-Ha, also a gold medal winner. For the road, I bought a bottle of their 2010 Joyous Estate Reserve – a smooth red blend that makes a great gift for any “joyous” celebration.
What makes Satori so special is the friendly staff who will walk out to your picnic table to pour your tastings, the colorful, whimsical décor and all the bar stools and seating around the tasting-bar – a rarity among our wineries. There is live music most weekends along with many fun things to do, such as painting lessons with a professional artist, wildlife exhibitions and depending on the month, free tastings according to your astrology sign.
It’s great to think that in a couple of years I may very well drink a glass of Satori Cellars wine made from a cluster of grapes that I hand-picked and sorted – an experience way better than sleeping in.
If interested in participating, email Sandy at
sa***@sa***********.com
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Bev Stenehjem is a wine columnist for South Valley Newspapers. Reach her at
be***********@gm***.com
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