Harvest Time at Triassic

Triassic Legacy Vineyards and Tasting Room started their 2014 harvest from Sept. 22-25. The vineyard originally planted by volunteers and former owner and founder, Chuck McCollough, has set a great foundation for new proprietors, Jim and Sally Arnold. The Arnold family name is no stranger to the Tehachapi Valley area, and extends back to the birth of Bear Valley Springs where they became very early property owners. Now in retirement, Jim Arnold and his wife Sally are excited at their first harvest and hope to build and improve on the Triassic brand of wine. Plans are afoot, once the vineyard is running well, to open a small boutique-style bed and breakfast. Using their beautiful villa style home as a base, wine lovers, and lovers, will be welcome to spend a romantic weekend.

Picked as of this writing are 45 rows of Viognier and 45 rows of Zinfandel. New to the world of wine production and its unique blending options, Jim and Sally have been fortunate in securing some great mentors. Pride of product over sales volume is the rule in this family-owned operation and is the philosophy of their fellow team members and mentors: Nick Valdez Jr., vineyard manager for Remo Belli Vineyards in Paso Robles, and Steve Lemley and Nate Hasper of Pulchella Winery in Valencia, Calif.

They are both wine makers, and will crush, mix and blend this year's crop for Triassic. Vintners Steve and Nate will oversee the grapes once they leave the vines. These three men comprise a team with many years experience and have voluntarily taken the Arnold family under their wing so that Triassic can continue reaching toward its full potential.

"I enjoy the opportunity to get out among the vines, to touch the soil, to see the leaf canopy that allows the grapes to reach their full potential. To harvest, and sort out culls prior to the crushing process," Steve stated. "We like to pick early in the morning when it's still cool, as it's easier on the grapes."

A day's harvest should net around 5-10 tons of grapes. "With an average of 145 gallons per ton that would equal around 60 cases to the ton. If we net 300 cases of 12 bottles each, well that's a nice yield," chimed in Nick Valdez, Jr. "All involved agree that the wine making experience is a labor of love".