Written by Stephen Nellis for Business Times:
At the Santa Barbara Winery, the winemakers’ beards are getting long.
It’s the middle of grape crush season, when picked fruit arrives by the ton to be turned into wine. From the first shipments they receive in mid-September to the last load in November, Ryan Ralston and Cameron Bendetsen swear off their razors until the last drop of juice is fermenting.
Although this year’s grape harvest in Santa Barbara and San Luis Obispo counties will likely be down as much as 30 to 40 percent because of a spring freeze and later heat waves, the perennial madness of crush season has the two vintners swamped…
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