By Janet Eastman
HERE'S an interesting cost-cutting approach: Get your wine club members to harvest grapes.
That’s the way Weisinger’s of Ashland Winery has done it in good economic times and bad.
Weisinger’s is a family-owned and operated winery that produces 3,000 to 4,000 cases a year. It grows Gewurztraminer, Pinot Noir and Tempranillo vines on four acres outside its Ashland Tasting Room and buys additional grapes from local growers.
Manager Robert Trottmann says he saved thousands of dollars by calling up his list of volunteer pickers. He calls them his “army” and many are veterans of as many as 15 campaigns. Most are locals, but some plan their vacations around harvest time, flying or driving in from as far away as Louisiana.
Last week, Trottmann jumped on the phone and gave his volunteers a few days notice to get to the vineyard. By 8:30 a.m. on Saturday, they were picking away. The die-hards who stayed until the job was done at 4:30 p.m. were treated to a lasagna dinner and wine. “We offer nine wines on our Tasting Room menu and a few things behind the bar that these guys know about because they’re insiders,” says Trottmann.
Weisinger's also served up a light breakfast and hardy lunch to keep volunteers motivated.
“These people love us and want to be able to help out,” Trottmann says, standing behind a huge crusher on Tuesday. “It’s an incredible outpouring of kindness. Given how hard they work, it boggles my mind that they would come back year after year. But they do it out of a sense of community and to connect to the land. Fresh air and hard work are always good for the soul.”
People have joked that the day is so much fun that Weisinger’s should charge for the experience like dude ranches do for cattle roundups. “That would certainly help out our bottom line,” Trottmann says with a smile. “But I’m resistant to that out of principle. I feel like Tom Sawyer when I ask people to come out and do this work for free. It’s not easy. Saturday was a hot day, reaching into the 90s, and we went through a lot of water. It’s not for the faint of heart.”
Julia and Stan Satter, who live outside of Portland, just happened upon the harvest at the end of their Southern Oregon wine tasting vacation. They had a few hours to kill before meeting up with traveling companions for a tasting at Trium and dinner at The Peerless. When they drove by Weisinger’s, they stopped and saw the early crew eating sandwich, fruits and vegetables on the patio.
“We learned that the picking crew were faithful friends who answered the call for help when needed,” says Julia, who always thought that grape growers didn’t want things other-than-grapes in their vineyards, including guests.
The Satters had never harvested wine grapes before so they were happy that they were “assigned” to the Tempranillo section, which was rumored to be easier. “This grape varietal purportedly offers itself to the harvester,” says Julia, “unlike the Gewurtz varietal that purportedly resists the harvester.”
They’re tempted to do it again. “It was thoroughly fun to witness it and be a part of,” says Julia, adding: “All Oregonians should be called upon, and if need be, drafted for one day per season of agriculture work.”
Louann and Ed McNulty (third and fourth from the left end of the photo above) moved to Ashland two years ago from Hawaii and discovered Saturday that harvesting grapes with strangers is a great way to meet people with common interests. "It's also a way to support what we feel is pound for pound the best little winery in the valley," says Ed. " Weisinger's produces great wines and [owner] John [Weisinger], his wife and his staff at are all terrific people.
"This was our first year participating in the harvest, but it certainly won't be our last," Ed vowed.
Anyone interested in being added to Weisinger's volunteer list for next year can email Trottmann at Robert@weisingers.com.
“The more the merrier,” he says. “As the Tempranillo matures, we’re going to have the need for more and more people. Anyone who’s up for it is welcome.”
But be warned, he says. At the end of the day, you’ll be soaking in sweat but rewarded with wine and gratitude.
For more info: Weisinger's Winery and Tasting Room, 3150 Siskiyou Boulevard, Ashland, OR., (800) 551-WINE or (541) 488-5989, www.weisingers.com