Grapes & Stonefruits
HOW OUR GRAPES ARE HARVESTED 🍇
Rows of grapevines stretch across the sunrise as harvest crews move through the cool morning air, clipping each bunch by hand. From crisp green Sweet Globes to deep red Allisons, every grape is picked with care to preserve its sweetness and crunch. It’s a quiet reminder of the work and early mornings behind every perfect bite.
I’ve always thought grapes were kind of magical. Hear me out. They’re these perfect little jewels – sweet, crisp, easy to snack on by the handful. But the next time you’re popping a Sweet Globe or Scarlet Royal into your mouth, pause for a second. Have you ever wondered how it actually got to you? Here’s a behind-the-scenes look at how our premium red and green grapes are harvested.
I found myself thinking about that this week as I scrolled through photos from the vineyards. There’s something oddly peaceful about seeing row after row of vines stretching into the sunrise, workers moving quietly between them in the cool morning air. Because yes – most grapes are harvested before the sun’s even up to take advantage of those cooler temperatures, protecting the grapes’ crispness and sweetness. Imagine that: while the rest of us are still hitting snooze, harvest crews are out there under vineyard lights, gently clipping each bunch by hand so the grapes stay firm, sweet, and unbruised.
🍇 RED GRAPES
Let’s talk reds first. Scarlet Royals are usually among the earliest to go, picked when their color hits that deep ruby tone that screams “eat me now.” Then come Allisons, a little later in the season, with their dark red hue and a crunch that practically echoes. Both are tested for sugar levels – called brix – to make sure they’re at peak sweetness before picking.
🌿 GREEN GRAPES
And then there are the greens. Timpsons lead the way, bright and mild, followed by Sweet Globes, which are basically the gold standard for green grapes these days – plump, juicy, with that satisfying snap. These long, elegant berries store beautifully, keeping produce sections stocked well into the fall.
🖤 BLACK GRAPES
Last, but certainly not least, are black grapes. They don’t always get the spotlight, but varieties like Summer Royal bring a rich, deep color and sweet flavor that stands out in any produce aisle. Even Sweet Globe (usually green) has experimental black-skinned strains in development, along with other brand-new types growers are testing right now. They’re still in the experimental stage, but it’s exciting to think about what the future holds for black grapes – more crunch, more sweetness, and even better shelf life
🚚 From Vineyard to You!
Once picked, grapes are whisked off to cold storage faster than you can say “snack time,” locking in all that crunch and freshness. From there, it’s a quick trip to packing – clamshells or bags, labeled and ready to head out to stores and lunchboxes across the country.
So next time you’re shopping grapes, maybe grab an extra bag. Because behind every bunch is an early morning harvest, a team working with care, and a little bit of magic that turns summer sun into your favorite sweet snack.
I’ve always thought grapes were kind of magical. Hear me out. They’re these perfect little jewels – sweet, crisp, easy to snack on by the handful. But the next time you’re popping a Sweet Globe or Scarlet Royal into your mouth, pause for a second. Have you ever wondered how it actually got to you? Here’s a behind-the-scenes look at how our premium red and green grapes are harvested.
I found myself thinking about that this week as I scrolled through photos from the vineyards. There’s something oddly peaceful about seeing row after row of vines stretching into the sunrise, workers moving quietly between them in the cool morning air. Because yes – most grapes are harvested before the sun’s even up to take advantage of those cooler temperatures, protecting the grapes’ crispness and sweetness. Imagine that: while the rest of us are still hitting snooze, harvest crews are out there under vineyard lights, gently clipping each bunch by hand so the grapes stay firm, sweet, and unbruised.
🍇 RED GRAPES
Let’s talk reds first. Scarlet Royals are usually among the earliest to go, picked when their color hits that deep ruby tone that screams “eat me now.” Then come Allisons, a little later in the season, with their dark red hue and a crunch that practically echoes. Both are tested for sugar levels – called brix – to make sure they’re at peak sweetness before picking.
🌿 GREEN GRAPES
And then there are the greens. Timpsons lead the way, bright and mild, followed by Sweet Globes, which are basically the gold standard for green grapes these days – plump, juicy, with that satisfying snap. These long, elegant berries store beautifully, keeping produce sections stocked well into the fall.
🖤 BLACK GRAPES
Last, but certainly not least, are black grapes. They don’t always get the spotlight, but varieties like Summer Royal bring a rich, deep color and sweet flavor that stands out in any produce aisle. Even Sweet Globe (usually green) has experimental black-skinned strains in development, along with other brand-new types growers are testing right now. They’re still in the experimental stage, but it’s exciting to think about what the future holds for black grapes – more crunch, more sweetness, and even better shelf life
🚚 From Vineyard to You!
Once picked, grapes are whisked off to cold storage faster than you can say “snack time,” locking in all that crunch and freshness. From there, it’s a quick trip to packing – clamshells or bags, labeled and ready to head out to stores and lunchboxes across the country.
So next time you’re shopping grapes, maybe grab an extra bag. Because behind every bunch is an early morning harvest, a team working with care, and a little bit of magic that turns summer sun into your favorite sweet snack.
