Sorting
The sorting line starts with an upward jet of air, that separates much of the “material other than grapes,” quaintly known in the industry by its acronym: MOG. In Oregon, MOG is composed of stems, leaves, and earwigs, with the occasional yellowjacket or stinkbug thrown in.
Once the grapes clear the blower, it is time to pick any remaining MOG out, and to cull fruit that isn’t high enough quality. (Ken and Grace Evanstad, the owners of Domaine Serene, are the two serious-looking fruit pickers next to David.) Picking the fruit by hand helps to produce super high-quality wine. Bet you hadn’t thought about the effects that insect carapaces might have on wine chemistry!