We prepped. We harvested. We celebrated. We slept.
We prepped. We harvested. We celebrated. We slept.
A harvest recap by Michelle Moss, Operations Manager
Harvest preparations kicked off this year the moment we finished bottling our 2023 Estate and Paso Robles red wines. Cellar Master Jesus and his crew, Edgar, Jorge, and Teresa, along with Warehouse Manager Daniel, attended our annual harvest bootcamp to refresh essential skills: forklift safety, confined space entry, lockout/blockout procedures, and First Aid/CPR certification.
We also welcomed several new faces to the team:
• Leah – Laboratory Technician
• Nikki – Seasonal Winemaking Intern
• Felipe – Seasonal Cellar Technician
Meanwhile, long-time Vineyard Supervisor Rafa, along with José, tended to the vines with his usual excellence, keeping watch over irrigation, nutrients, and overall canopy and fruit health. We stocked up on winemaking supplies, updated spreadsheets, and cleaned every part of the winery. With everything polished and ready, we waited for the season to begin.
Troie and Michelle at Burning Man 2025
Harvest arrived a little earlier than expected this year. Our first lot came in on August 22, followed by another on September 1. I missed the opening excitement while off on my first-ever Burning Man adventure with my spouse, Troie. We camped with Wines Without Borders, an international group that brings good wine and good company to the Playa.
I had the joy of presenting our 2021 Le Vigne Syrah during a wine-tasting 101 event (decommodified, of course). Guests raved about it for days, one of my proudest moments of the week. And yes, I also learned how to saber Champagne from a French sommelier!
Speaking of Syrah, the 2025 Syrah already ranks among my favorites of the vintage. Like last year, this season proved challenging for many Paso Robles wineries. Although we enjoyed a beautifully mild summer (how perfect was the Mid-State Fair weather?!), the grapes struggled to accumulate sugar.
Here’s how the season shook out:
Early ripeners (Sauvignon Blanc, Cabernet Franc, Merlot): excellent fruit development and balance
Mid-season varieties (Syrah, Malbec, Sangiovese): required extra hang time for ripeness
Late ripeners (Tannat, Petite Sirah, Petit Verdot): some never reached the maturity we require for high-quality wine
The result? Lower yields but intensely structured, beautifully colored wines, the kind that age gracefully and express both earthy depth and bright fruit.
Michelle (left) and Leah, Ben, Edgar, Felipe, Rafa (right) (not pictured: Rosendo) hand harvesting Nero d’ Avola
We were especially fortunate to welcome Ben Mayo, a 35-year veteran of Paso Robleswinemaking, just as harvest began. With his expertise, we made the most of what nature gave us. Ben and I tasted through every red wine this week, celebrating the results of months of hard work.
A few standouts already emerging:
• 2025 Sangiovese (my all-time favorite variety to make at Le Vigne)
• Domenico Estate Block 04 “To Kalon clone” Cabernet Sauvignon
• Acquarello Estate Clone 35 Cabernet Sauvignon
• Our Cab-Syrah blend, inspired by former Winemaker Terry Culton
Ben leaned heavily into French oak for aging this year, with a splash of American oak for complexity. Almost all red wines, and a small amount of Chardonnay and rosé, are now tucked into barrels, with just a few lots still finishing malolactic fermentation.
As the wines settle comfortably into their barrels, the winemaking team is also settling back into normal life. After weeks of 6 to 7-day work schedules, weekends are finally ours again.
My five-year-old son is thrilled to have me back for our “Mommy–Korben Saturdays.”
Ben is spending weekends with his parents in SLO and getting reacquainted with his many guitars.
Leah is connecting with old and new friends through thrilling events like skydiving
Jorge took a trip to Japan.
Jesus is planning a trip to Mexico this month.
Rafa grew a beard! He will also be visiting Mexico for his annual weeks-long trip
We’re catching up on chores, sleep, and most importantly, family time.
Harvest 2025 was demanding, unpredictable, and ultimately deeply rewarding. We’re grateful for the fruit, grateful for the team, and grateful for the wines that will soon find their way into your glass.
Stay tuned—this vintage is going to be something special.