April to August
Budbreak occurs in late April to early May (usually coinciding with the coming up of spring flowers and weeds) for pollination. Vine tendrils begin to develop leaves come the beginning of June and reach their full canopy come July in order to soak up as much sun as possible. Grapes begin to form come mid July and most will have reached their full growing size come the end of August (which is when red wine grapes and others such as Gewurz and Pinot Gris begin developing their colour), this is called veraison.
September to November
Harvest for table wine runs late August to the end of October:
Pinot Noir in Late August to the beginning of September
Aromatic whites (Pinot Gris, Gewurz, Riesling) mid September, though they can be left on to develop sweetness if desired.
Chard near the end of September to early October
Cabs, Merlot and Syrah hang as long as possible til the end of October
Dessert Wines – December to February
Late Harvest grapes are picked after the first snowfalls in December. Ice wine grapes have to be harvested with temperatures at least 8 degrees below zero (most wineries wait until it is -10 to -14) so that the grapes are completely frozen when they go to be crushed.
After all the leaves and grapes are gone, the vines are trimmed down to the lowest guiding wire at the end of February or early March for the process to start all over again.