Wed, 29 April 2020
Lately, I’ve been thinking a lot about what are the most essential operations in a winery during this COVID19 pandemic, which has limited all of our ability to staff the cellar. Given that I work alone in the cellar at Seavey, I asked Tyler Thomas, from Dierberg and Star Lane Vineyards, to synthesize his thinking on this topic from the viewpoint of a medium-sized winemaking operation. In the end I put in my two cents regarding the need to think about how we need to think and plan for similar reductions in capabilities during the harvest season.
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