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Short on Labor By Paul Omundson Last year’s outlier wine harvest took center stage during a pandemic and starred wildfires and smoke; it had its share of labor shortage issues, too. Mitigating circumstances, such as vineyard decisions to not pick as much as 40% of fruit, lessened labor pressures. What about this year’s harvest? What if 2021’s yield is a stellar one with fire/smoke problems minimal? Will there be enough picking hands during crucial prime harvest times? Can a large enough crew be assembled on a day or two’s notice? The answer is unknown. For years, Oregon’s vineyard labor pool has ebbed and flowed, but, overall, it is shrinking. One key factor is generational. Older workers are retiring and doing so at a fairly rapid pace. These individuals have been loyal to the same vineyards continuously, all the while developing knowledge of particular terrain and intricate skills need for a job well done.

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