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<h2 id="h-a-harvest-reflection">A Harvest Reflection</h2>
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<h3 id="h-by-jamie-rubin-harvest-intern-2020">By Jamie Rubin (Harvest Intern 2020)</h3>
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<p>Today we present the last installment of Jamie Rubin's harvest reflection. We hope you have enjoyed reading about his harvest experience. This story first appeared as a post for Sommation_live, an IG channel offering a venue for wine education through shared experiences.&nbsp;</p>
<p><em><span style="font-weight: 400;">Part V: November 22</span></em></p>
<p><span style="font-weight: 400;">Harvest has come to a close. Our final bit of fruit was something less than a ton of botrytized Riesling, which we hand harvested on a stunningly warm November day. It was foot trodden and basket pressed into old puncheons for fermentation. It smelled incredible!&nbsp;</span></p>
<p><span style="font-weight: 400;">Much of this last week has been focused on clean-up. We’ve shut the press pad down for the winter, made sure that all the barreled wine is safely set aside to age, and done a&nbsp; lot of cleaning and organizing. As they say, winemaking is mostly moving heavy things around and cleaning things.&nbsp;</span></p>
<p><span style="font-weight: 400;">I can’t express my love and gratitude for the team at Red Newt Cellars. I feel incredibly privileged to have come here and turned what could have been a meaningful downshift in my career into a powerful learning experience. I can’t wait to see what happens next!</span></p>
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