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Harvest Hours


Many have asked, so here is the answer! 


Harvest hours are starting on Saturday, August 15th!  Our harvest hours will be:
 
Napa store: Monday - Saturday 8AM-6PM
1866 El Centro Ave, Napa, CA 94558
 
Windsor store: Monday - Friday 8AM-5PM, Saturday 8AM-3PM
7975 Cameron Dr. Bldg. 1700, Ste. 1 Windsor, CA 95492
 
For clients that need samples analyzed or supplies this weekend we will be open on Saturday (August 8th) to assist you. Please note that the couriers will not be available but you can drop samples off by 5PM (3PM for Windsor) for same day analysis. 

For after-hours sample drop offs please use our lockboxes. In Napa the lockbox is the bench in front of our office, and in Windsor you can leave them in the locked foyer of our office suite  The combination for both is the year (2026) and there are coolers inside to keep your samples comfortable until we retrieve them the next morning!


Harvest Supplies

We are now carrying Lallemand and Scott Labs products in addition to Enartis and our wide assortment of Laffort products.  If our shelves are missing your favorite product let us know and we'll order it up for you ASAP!  Product delivery can be coordinated with your sample pick ups.


Juice vs. Fermenting Must vs. Wine

If you are having difficulty deciding which sample type to circle when you are filling out your label here are some helpful guidelines:

  • Juice: Vineyard samples and newly pressed/crushed must/juice that hasn't started fermenting.

    • Note that if you are shipping juice you must enclose ice packs to ensure it doesn't ferment on the way to us! (Overnight shipping is highly recommended!)

  • Fermenting Must: Juice that has started to ferment.  If the fermentation is at less than 5 degrees brix (or over 10% ethanol) you can select Wine. Please note that actively fermenting samples will only receive the following results: Ethanol, Glu/Fru and Volatile Acidity.

  • Wine: Samples that are mostly through alcoholic fermentation (over 10% ethanol and/or under 5 degrees brix) regardless of malolactic fermentation progress.

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myEnologist, Inc.
myEnologist, Inc.