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The 2003 wine grape harvest and crush are in full swing at ºÙºÙÊÓƵ, where students are taking the classroom into the pilot winery to learn firsthand the finer points of wine production.

"We were worried earlier in the season because it looked like we were going to be 'over cropped' with too much fruit on the vines," says Professor Linda Bisson, who teaches the wine-production course to junior and senior students. "But then the unusual August rains came along, and we were glad to have started with such a large crop, which now looks just fine."

During the course students learn how vineyard managers evaluate the composition and quality of wine grapes and determine when to harvest the grapes. They get hands-on experience as they study how grapes are crushed, the juice fermented and processed, and the wine cellars managed. Finally, they learn how to evaluate the finished product according to the quality and complexity of the wine's flavor and aroma.

Reporters are welcome to cover the crush in process Thursday and Friday, Oct. 9 and 10, at the pilot winery. Students will be working in the winery 1-4 p.m. Thursday and from 8:30-11:30 a.m. and 1-4 p.m. Friday. The campus vineyard and wine cellar will also be available for photographing and videotaping.

On the above days, students will be processing white wine grapes and red grapes to make rose wine.

To reach the pilot winery, take Interstate 80 to Highway 113 and drive north toward Woodland. Exit onto Russell Boulevard and drive to Howard Way. Stop at the information kiosk to identify yourself and where you need to go. Go through the cross-arm gate and immediately turn right onto North Quad Avenue. Go two blocks and turn left onto California Avenue. Turn left into the first driveway and park behind Wickson Hall. The pilot winery will have the garage-type door raised, and you'll see students at work.