Creating Work-Work Balance During Harvest
Coane no longer works at Saison, but he continues to represent Pierre-Yves Colin-Morey’s wines as the wine director at Prime Cellar, an online rare-wine retailer. Coane also says that Colin told him he thought it would be a good idea to bring on someone who already represents his wines-he felt that bringing an American stagiaire to Burgundy would result in a stateside ambassador who could promote his wines as well as help people understand the domaine. The wines sommeliers choose to represent on their wine lists can help pave the way for opportunities to work harvest at wineries around the world, and this was true of Coane’s time in Burgundy during the 2018 harvest. Nicolas Capron-Manieux reflects on his stage at Domaine Hubert Lamy-and its test of his endurance “We have a big collection of wines at Saison,” he says, “and have been supporting him ever since he was splitting his time between his father’s domaine and his own.”Įssay What a NYC Somm Learned Working Harvest in Burgundy To me, there’s no better way to gain an understanding of wine than to make some.”įor Coane, who was working as the head sommelier at Saison in San Francisco at the time, the decision on where to do harvest was easy. “ Harvest is hard,” says Robert Gomez, a lead server and bartender at Saffron in Walla Walla, Washington, “but it’s highly rewarding work. But for some sommeliers, the backbreaking work of turning grapes into finished wine is invaluable. You’re going to spend that time away from your job, and you may also need to make certain sacrifices, such as taking a pay cut for the duration of the stage. You’re committing to at least one week at the winery, if not three to five weeks or more. It’s a lot to ask of the producer who’ll be hosting you, too, as you’ll need to be trained on the spot for every task, so it’s important to apply yourself and perform your duties earnestly. Coane was able to express to the winemaker his love for the domaine’s wine-and for the region-in an enthusiastic way that was both friendly and direct.īut anyone choosing to work harvest should keep in mind that it’s hard work. “I told him I was going to work harvest with him, and it turns out he was cool with it.” That’s what it took for Coane to get a coveted spot on the harvest team at Pierre-Yves Colin-Morey, one of the most revered domaines in Burgundy. “I literally cornered him,” says sommelier Max Coane of meeting with Pierre-Yves Colin at an event in San Francisco. To mark the end of harvest season in the Northern Hemisphere, SevenFifty Daily spoke with three somms who this year made the effort to take time off from the floor to participate in harvest work. Like a restaurant stage, most of the compensation consists of knowledge and experience. It can also be four to six weeks of hard, intense labor. This can be a day or two of fun, engaging work. Producers often host sommeliers or other aspiring winemakers for parts of the harvest and crush season. Taking time out to do a stage also helps somms develop a more nuanced understanding of winemaking processes and a deeper appreciation for the level of work-and labor of love-that goes into making wine. Talking to guests about the soil type of a vineyard is nice, but having had that soil under your fingernails is a far more powerful testament to your experience. Working a stage, or harvest internship, is a unique opportunity for somms to interact with the product they sell on the floor. Our friends at Gatto Design helped us refine the original image for our labels.There is no substitute for hands-on experience, and this is especially true for sommeliers whose business it is to know the wines they serve inside and out. Our labels now include a tiny nod to the grape in our bottles, including chardonnay, chenin blanc, sauvignon blanc, zinfandel and cabernet sauvignon. The boxes at their feet originally signaled Pineau, Riesling, Zinfandel, and Mission. Hearst to be displayed in Golden Gate Park in 1889. The bear on the state flag is based on Monarch, the famed "last wild grizzly" captured at the request of W.R. While some versions of the California "bear flag" flew before this image, it predates the state's adoption of the flag in 1911. The bear, a grizzly, rests against a barrel. Lady Liberty, of statue fame, but based on the Roman goddess Libertas, stands next to an American flag shield. Today, 1 acre of his original vineyard remains within the 17-acre Woodside Vineyards. Rixford was a San Francisco attorney who planted his 40-acre “La Questa Vineyard” in the Santa Cruz mountains near Woodside in 1884, and in 1915 his cabernet won the Gold Medal at the Panama-Pacific International Exposition. This book served as one of the first guides to winemaking rather than grape growing. The illustrative component of the Maître de Chai logo originated from an 1883 book titled The Wine Press and the Cellar authored by Emmett Rixford.
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