The shift from grape grower to winemaker brings both opportunity and challenge. In part two of Fritz’s conversation with Jim Duane, winemaker and host of the Inside Winemaking podcast, the focus turns to what really changes when a grower decides to start making wine from their own fruit.
Harvest Mindset
One of the first adjustments comes at harvest. Growers accustomed to selling fruit often prioritize getting grapes out of the vineyard quickly to preserve quality and profitability. Once winemaking enters the picture, however, the decision becomes more about risk management. Balancing weather, pests, and potential losses against the pursuit of higher quality wine requires a different mindset and a willingness to compromise.
Lab Work and Analysis
Jim and Fritz also explore the practical side of this transition — particularly lab work. Some analyses, like measuring Brix, pH, and TA, are affordable and essential to do in-house. Others, such as yeast assimilable nitrogen testing, may be better outsourced to professional labs, especially for commercial winemakers, where mistakes carry financial consequences.
Balancing Vineyard and Winery Tasks
The conversation highlights how vineyard and winery schedules overlap, especially during harvest. Building a capable team, planning labor in advance, and ordering supplies early are critical to staying on top of both vineyard tasks and winery demands. Common mistakes, such as mismanaging SO2 or misinterpreting acidity levels, often trip up new winemakers but can be avoided with proper preparation.
Getting Started with Confidence
For growers ready to learn more, Jim shares resources ranging from small-scale home fermentations to hands-on workshops and courses. His advice is clear: start experimenting, expect to make mistakes on a small scale, and build experience before investing heavily in equipment or expansion.Learn more by listening to episode 81: https://www.vineyardundergroundpodcast.com/vu081.
