Matt and Patrick Rawn host a series of hands-on experiences in Two Mountain Vineyard each year for those who want a taste of life as a wine grape grower. For additional event information and registration, visit Two Mountain Wineryâ€™s website at www.twomountainwinery.com or call 509.829.3900.
Vineyard Crew â€“ Four Times Annually
Two Mountain Wineryâ€™s â€œVineyard Crewâ€ lets wine lovers and aspiring viticulturists unleash their inner farmers and learn what it takes to grow premium wine grapes in the heart of Yakima Valley. Vineyard Crew sessions are led by Two Mountain Vineyard manager Patrick Rawn, with support from winemaker Matt Rawn. From pruning to thinning, verasion to harvest, crew members tend to assigned Vineyard Crew vines at four key growing periods during the year so they experience the grape growing cycle first hand. Each of the four, half-day sessions includes a finger-filthying enological experience followed by wine and appetizers in the Two Mountain cellar. Vineyard Crew members receive generous discounts of 15 percent off per bottle/20 percent off per case, an exclusive member tee-shirt and, of course, dirty hands and serious bragging rights. Priced at $85 per person or $150 per couple.
Winemaker for a Day â€“ October 18, 2008
Find out if you can hack it as a winemaker when you join Two Mountain winemaker Matt Rawn for a hands-on day at the wineryâ€™s annual Winemaker for a Day event held in October. This exclusive event features the opportunity to participate in the most exciting time of year in a winery â€“ harvest and crush. The first hour will be spent in Two Mountain Vineyard with Patrick Rawn, examining the vines and learning how to determine when the grapes are ready for harvest. Participants will roll up their sleeves and head to the Two Mountain cellar for the second hour, where theyâ€™ll learn about and take part in the process of crush. With hands-on guidance, theyâ€™ll learn how to read brix through a hydrometer, take temperature readings, participate in punch-down and learn about the fermentation process. At only $25 per person, this annual experience sells out very quickly.