After an arduous year of meticulously caring for the vines, pruning them, constantly minding the ground at the bases of the plants, and praying for fare weather conditions, in September, wine makers harvested their grapes for the next step of the wine making process. Today’s production is done in laboratory-like cantinas of stainless steel… An assembly line of gleaming containers and pipes,.all leading to a hearty grape juice that is then put through a weeks-long (sometimes months-long) process of filtration and fermentation. I’m really over simplifying this… But the idea is that tomorrow, November 11, for the Feast of Saint Martin, the vintners seek the first taste of their year’s work to gauge how the wine is progressing.