Why We Harvest in the Early Morning at Iron Hub
At Iron Hub, harvest often begins before sunrise—and there’s a very important reason why. According to Winemaker Spencer Jones, picking fruit in the cool early morning hours helps protect grape quality from the very start of the winemaking process.
When grapes are harvested while they’re still cool from the night air, they arrive at the winery in better condition for processing and fermentation. Cooler fruit is less susceptible to unwanted bacteria, which pose a greater risk as grape temperatures rise. By bringing the fruit in early, Spencer and the Iron Hub team can move it quickly from the vineyard to the crush pad and into the tank while it’s at an ideal temperature.
Once the grapes arrive, they are processed and crushed before beginning fermentation. Starting with cool fruit helps create a cleaner, more controlled environment for fermentation, allowing the winemaking team to preserve freshness and capture the character of the vineyard more precisely.
It’s one of the many behind-the-scenes decisions that reflects Iron Hub’s hands-on approach to winemaking. From carefully timed harvests to thoughtful cellar work, every step is designed to protect fruit quality and craft wines that express the best of each vintage.
At Iron Hub, great wine begins long before it reaches the glass—it starts in the vineyard, in the quiet hours of the morning, with a commitment to doing things the right way from the very first pick.