Those who enjoy a glass of wine after making it through another August day in Central Texas, may want to pause and give thanks to those who suffer through the heat and humidity to pick the grapes that will eventually be made into wine.

Family and friends over the last few days have helped June Ritterbusch, owner of Salado Winery, bring in the harvest at her vineyard south of Salado.

On Tuesday, merlot and sangiovese grapes were harvested. Chardonnay was harvested Sunday and cabernet will be harvested Thursday or Sunday.

“I tested the sugars a couple of days ago and that’s how I decided when they’re ripe,” Ms. Ritterbusch said.

She also looks at the color and the stems where the grapes connect to the vine.

“The grape vines have annual cycles and will quit pumping juice to the fruit in order to put its energy and sugars into its root system,” Ms. Ritterbusch said.

Sheldon Vickers, Ms. Ritterbusch’s husband, estimated the small vineyard would produce about three tons of grapes this year, its second year in production.

The Salado grapes are destined for Brushy Creek Vineyard in Alvord and will be blended at Brushy Creek with other Texas grapes to produce wine.

“This year’s production won’t be available to drink for about a year - time is needed for the grapes to ferment and age,” Mrs. Ritterbusch said.

Grapes are considered a commodity in California, Vickers said, but in Texas the fruit is being sold at a premium this year because of the weather.

Commercial growers in Texas suffered losses this year because of all of the rain, high humidity and the late season snowfall.

The Salado Winery had its share of problems and had to spray more than usual for fungus.

There’s a limit to how much fungicide can be sprayed on the vines in a given year and some vineyards reached the maximum amount for the year a couple of months ago, Vickers said.

After the grapes are harvested the vines will be cut back in February or March, she said.

jgibbs@temple-telegram.com

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