At home--only moments ago in fact--my husband harvested his own grapes from our modest vineyard, getting some 81 pounds of grapes (Sangiovase, Cabernet, Cabernet Franc, and Cortese) to make 8 gallons of juice. The poor fellow doesn't have a press and used a somewhat unorthodox method (pushing and squeezing the grapes over and through a steel grid by hand) but it works, adding ye olde sulfites to the mix. Alas, his mead and beer brewing skills have far surpassed his winemaking, but each year we hope.
But don't they look lovely on the vine? We could have started earlier and made verjuice, a staple in medieval kitchens for making sauces. Verjuice is the juice of green or unripened fruit from grapes and, more commonly, crabapples. Verjuice was a sometimes replacement for vinegar. It would have enough bite and still get slightly fermented.
This might be an early harvest for some wine regions, but it is very hot where we are (we just had three days of 107 degree temps) and it was time.
In case you were wondering how long this all took, it was about three hours from harvest to crush. One man alone. I watched. It's his vineyard. :)
Here are some pictures.