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Bonobojones

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As promised, I have some updates on using my R1T as my winery truck. Started our harvest with some Pinot Noir and Chardonnay on Friday and wanted to share what might be the first wine grapes ever delivered by electric truck.

Rivian R1T R1S R1T's First Real Work Done as Winery Work Truck, Ready For More unnamed


There were some nerves after I convinced my winery to forgo a new F-250 as my work truck and instead buy a pretty expensive electric truck from a brand new company. I'm not sure what % of Rivian owners are tried and true truck people, but those of you who are, understand what these things mean to your day to day life, especially working in Ag. The first thing that hit me on delivery day, having never seen an R1T in person before, was "Oh shit, this thing is nice! How the hell am I gonna let myself treat it like a real truck?" Having too nice of a truck is like showing up to pick grapes wearing khakis and an oxford. "I'm here for the photo op, not to actually do any real work." That has pretty much been the response from other people in the industry that I work with. Everyone loves the truck when they see it, and think it's amazing, but then say "You are really gonna haul grapes with that thing?" Well, I did, and will continue to with a greatly relieved and happy grin on my face.

Starting with 85%, I ran 3 loads from vineyard to winery on my trailer, 6500 pounds+ each time, totaling 70 miles, and still had 130 miles of conserve range left for the drive home after work. This is about the max distance and hauling I will ever do in a day, so the R1T is perfectly suited for what I need. Maybe not perfect for everyone on earth, but damn perfect for me. The photo shows immediately after loading and securing the bins. My throat got a bit tight seeing that rear wheel clearance knowing I had 1/2 mile of deeply rutted dirt "road" to get from the vineyard to county roads. But the suspension quickly adjusted once I started moving, it leveled itself out and felt no different than usual while hauling over some rather tough terrain. I really liked using the regen braking for most of the trailer control as truck brakes and trailer brakes can sometimes not be perfectly synched at higher weights, especially beat-to-shit ag trailers like mine. (FYI regen triggers the trailer brake lights, wasn't sure until this first trip). Also in that vein, I enjoyed using the thumb button to trigger trailer brakes when needed since I never touched the truck brakes, so as I was saying, was nice to have such independent control of truck and trailer. Beyond that, the experience was all that could be hoped for, driving performance on windy, hilly roads was confident and smooth

Overall, this truck exceeded the hope and hype in its performance as a grape hauler. The gear tunnel gets a big thumbs up as a place to store tie downs and other tools, such easy access as compared to throwing them in the bed. Also, not sure if anyone else has noticed, but you can fit a 5-gal keg in it real snuggly as it takes a lot of good beer to make good wine when it's 100+ degrees out.
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Very cool! Good on you for taking the plunge. The easy thing to do would have been to go with another F-250, but that isn’t how change happens, is it? I hope it gives you years of quiet, clean work.
 

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Great news regarding hauling good size loads.

BTW... it looks super dry there....
 

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My name is Mike, and I have a (car) problem
Great news regarding hauling good size loads.

BTW... it looks super dry there....
California in the summer - we’re -always- super dry here.

(all my east-coast transplant or visiting friends comment on the brown hills in the summer which are green in the winter. It trips them out.)
 

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So how do I join the Rivian Forums wine club? :D
 
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Bonobojones

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Great news regarding hauling good size loads.

BTW... it looks super dry there....
Yeah it is dry and the dust is extremely intense. And my auto Tonneau works just fine! Imagine that.
 

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As promised, I have some updates on using my R1T as my winery truck. Started our harvest with some Pinot Noir and Chardonnay on Friday and wanted to share what might be the first wine grapes ever delivered by electric truck.
unnamed.jpg

There were some nerves after I convinced my winery to forgo a new F-250 as my work truck and instead buy a pretty expensive electric truck from a brand new company. I'm not sure what % of Rivian owners are tried and true truck people, but those of you who are, understand what these things mean to your day to day life, especially working in Ag. The first thing that hit me on delivery day, having never seen an R1T in person before, was "Oh shit, this thing is nice! How the hell am I gonna let myself treat it like a real truck?" Having too nice of a truck is like showing up to pick grapes wearing khakis and an oxford. "I'm here for the photo op, not to actually do any real work." That has pretty much been the response from other people in the industry that I work with. Everyone loves the truck when they see it, and think it's amazing, but then say "You are really gonna haul grapes with that thing?" Well, I did, and will continue to with a greatly relieved and happy grin on my face.
Starting with 85%, I ran 3 loads from vineyard to winery on my trailer, 6500 pounds+ each time, totaling 70 miles, and still had 130 miles of conserve range left for the drive home after work. This is about the max distance and hauling I will ever do in a day, so the R1T is perfectly suited for what I need. Maybe not perfect for everyone on earth, but damn perfect for me. The photo shows immediately after loading and securing the bins. My throat got a bit tight seeing that rear wheel clearance knowing I had 1/2 mile of deeply rutted dirt "road" to get from the vineyard to county roads. But the suspension quickly adjusted once I started moving, it leveled itself out and felt no different than usual while hauling over some rather tough terrain. I really liked using the regen braking for most of the trailer control as truck brakes and trailer brakes can sometimes not be perfectly synched at higher weights, especially beat-to-shit ag trailers like mine. (FYI regen triggers the trailer brake lights, wasn't sure until this first trip). Also in that vein, I enjoyed using the thumb button to trigger trailer brakes when needed since I never touched the truck brakes, so as I was saying, was nice to have such independent control of truck and trailer. Beyond that, the experience was all that could be hoped for, driving performance on windy, hilly roads was confident and smooth
Overall, this truck exceeded the hope and hype in its performance as a grape hauler. The gear tunnel gets a big thumbs up as a place to store tie downs and other tools, such easy access as compared to throwing them in the bed. Also, not sure if anyone else has noticed, but you can fit a 5-gal keg in it real snuggly as it takes a lot of good beer to make good wine when it's 100+ degrees out.
Can we talk about grapes? Pinot: are you cold soaking? How long? What’s you barrel regimen?

Chardonnay: I like classic big chards. Fresh French barrels, barrel fermented, sur lie aged.
 

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I’ll be doing this, on much smaller scale, in September. We have a small family vineyard in western KY and harvest about 4 tons of Chambourcin and Norton grapes for a local winery. Thanks for the report!
 
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Bonobojones

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I’ll be doing this, on much smaller scale, in September. We have a small family vineyard in western KY and harvest about 4 tons of Chambourcin and Norton grapes for a local winery. Thanks for the report!
CHambourcin is pretty interesting. I think it has a ton of potential to make some really good wines in non-traditional wine growing regions.
 

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Bonobojones

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Can we talk about grapes? Pinot: are you cold soaking? How long? What’s you barrel regimen?

Chardonnay: I like classic big chards. Fresh French barrels, barrel fermented, sur lie aged.
Oh boy, not sure if we have to move to another forum on this as I can really start to ramble with my opinions, but....

Pinot - No cold soak, don't believe in it. Creates only conditions for things to go wrong with no true advantage for extraction or color, flavor or aromas compounds. Depending on lignification, I will use 0-30% whole cluster in the ferment, only using punch downs twice a day. Gentle, gentle on the Pinot. I aim to get a truly hot ferment going (85F+), which does in fact increase extraction. Limit to about 12-15 days max on skins before pressing. Extended maceration like cold soak is in my opinion a macho technique that has way more ways to go wrong than right. More marketing than beneficial cellar process.

Chard - Whole cluster pressed, fermented in mix of concrete eggs and 500L French Puncheons, maxing out at 20% new. I personally don't like the barrel to ever be a big flavor or aroma component to my wines. Anyone else can buy those some barrels and get those flavors and aromas, but nobody else gets fruit from our vineyard. So that is what I aim to emphasize. The concrete eggs I rack off lees, the Puncheons I keep on lees and stir about once a month during the 9 months of aging.

Cheers
 

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Oh boy, not sure if we have to move to another forum on this as I can really start to ramble with my opinions, but....

Pinot - No cold soak, don't believe in it. Creates only conditions for things to go wrong with no true advantage for extraction or color, flavor or aromas compounds. Depending on lignification, I will use 0-30% whole cluster in the ferment, only using punch downs twice a day. Gentle, gentle on the Pinot. I aim to get a truly hot ferment going (85F+), which does in fact increase extraction. Limit to about 12-15 days max on skins before pressing. Extended maceration like cold soak is in my opinion a macho technique that has way more ways to go wrong than right. More marketing than beneficial cellar process.

Chard - Whole cluster pressed, fermented in mix of concrete eggs and 500L French Puncheons, maxing out at 20% new. I personally don't like the barrel to ever be a big flavor or aroma component to my wines. Anyone else can buy those some barrels and get those flavors and aromas, but nobody else gets fruit from our vineyard. So that is what I aim to emphasize. The concrete eggs I rack off lees, the Puncheons I keep on lees and stir about once a month during the 9 months of aging.

Cheers
If the Rivian community wanted to purchase some 2022 vintage Pinot Noir (when it becomes available) that was in part produced with the help of a Rivian (to support the community), which Pinot would be a good choice for us to pick up?
 

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when you say 130 of conserve range - are you driving in conserve while towing? Maybe i'm mis-reading. BTW - love the truck and your job and wine!
 
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Bonobojones

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when you say 130 of conserve range - are you driving in conserve while towing? Maybe i'm mis-reading. BTW - love the truck and your job and wine!
No, just after I unhooked and put it back in conserve mode I had 130 miles. Claimed 40 miles of tow range left at the end
 
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Bonobojones

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If the Rivian community wanted to purchase some 2022 vintage Pinot Noir (when it becomes available) that was in part produced with the help of a Rivian (to support the community), which Pinot would be a good choice for us to pick up?
I will let the forum community know and make it available with a Rivian discount once I bottle it. Won't be until Feb 2024 unless I make sparkling or early release Vin Gris this year.
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