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Grape Harvest
Central Kentucky and Washington County Residents recently enjoyed the third annual Wine Tasting hosted by the BPW (Business and Professional Women). Washington County wineries and/or wine makers were present to showcase their wines and allow attendees to sample the best of Washington County wines. And, while many enjoyed the wine - few understand the process, time, effort and energy it takes to bring that wine to the finished stages. This gallery is a "day in the life" of Washington County/Willisburg wine makers Eric and Kathy Ringo (Long Lick Vineyard) and Bob and Ann Karsner (Horseshoe Bend Winery). From harvest to wine pressing this is the journey from "Vine to Wine."

My very heartfelt thanks to Eric, Kathy, Bob and Ann for allowing me to follow them around for a day and a half to take these photos and for their patience in explaining the process to me. I thoroughly enjoyed it!
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 > Eric Ringo and Bob Karsner sanitize a vat according to state health regulations before adding freshly processed juice. (c) 2005 Photo by Blanton. All rights reserved.
 > Quick! What farm animal do yo see in this photo? No, it's not a pig...this is actually a view of freshly processed grape juice as it fills a new vat. The view is from the top of the vat looking down into the bottom. (c) 2005 Photo by Becky Blanton. All rights reserved.
 > After the processing comes the cleanup. Equipment, containers and other items associated with the grape crushing process must be cleaned and sanitized each time they are used. Here, Eric Ringo uses a high pressure hose to clean out part of his equipment. (c) 2005 Photo by Becky Blanton. All rights reserved.
 > Eric Ringo puts a lid on a container not quite half full of freshly processed grape juice. (c) 2005 Photo by Becky Blanton. All rights reserved.
 > All creatures great and small love the sweet grapes. Not all are friendly. Stinging insects like this horse fly can pack a wallop. (c) 2005 Photo by Becky Blanton. All rights reserved.
 > Empty containers are washed, stacked and transported back to the vineyards for more grapes. Much of the day is spent in transporting the harvest back to the processing room, then taking empty containers back to the vineyard and the cast off grape skins, seeds and discarded waste to Eric's garden for recycling. (c) 2005 Photo by Becky Blanton. All rights reserved.
 > A plentiful harvest. Grapes await transport and processing. (c) 2005 Photos by Becky Blanton. All rights reserved.
 > A plentiful harvest. Grapes await transport and processing. (c) 2005 Photos by Becky Blanton. All rights reserved.
 > Bob Karsner brings empty containers back from processing so they can be refilled with more grapes. The containers must be washed after each use. The process of simply getting the grapes to process is as labor intensive as the process itself. (c) 2005 Photo by Becky Blanton. All rights reserved.
Eric Ringo and Bob Karsner sanitize a vat according to state health regulations before adding freshly processed juice. (c) 2005 Photo by Blanton. All rights reserved.
Eric Ringo and Bob Karsner sanitize a vat according to state health regulations before adding freshly processed juice. (c) 2005 Photo by Blanton. All rights reserved.
Eric Ringo and Bob Karsner sanitize a vat according to state health regulations before adding freshly processed juice. (c) 2005 Photo by Blanton. All rights reserved.
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