Journal | October 21, 2016
Still Pressing Reds
Not quite done, but the cellar feels cavernous now as most of the red fermentation bins have been drained and the wines rest in barrels. The empty bins have been thoroughly washed and sent back to storage in the barn loft. Room to move never felt so luxurious.
It has been hard to contain our excitement about the reds. During our two day tasting trials, the tannins of the Cabernet Sauvignon lots seemed to continue evolving with no end in sight. We nervously made the call to drain off of the skins even though there were no red flags pointing to over extraction. “What more do we want”? was a typical comment.
Jonathan and I were secretly hoping that yesterday’s tasting would result in the decision to drain off the three remaining bins today, but it was not to be as they are still gaining volume and structure from soaking on their skins. Next week for sure.
Poor Vidal is still on the vines. I’ve come to the conclusion that Vidal just doesn’t do well with hot harvest conditions. There was a lot of rot after the late September deluge. The healthy clusters just haven’t developed well and the flavors are wan at best. At this writing it looks like we will not harvest any Vidal in 2016.
Vidal in 2016 probably best reflects why it is so difficult to respond to the question “was it a good vintage?”. What wine are you refering to? It depends. Reds: surely yes (except young vines and some Cabernet Franc). Whites: mostly (except some Sauvignon Blanc, warmer sites, and Vidal).
Overall, we are very pleased and look forward to getting more acquainted with the wines over the winter.