Journal | September 15, 2017
We are now in waiting for more grapes to ripen. Cooler temperatures have slowed maturation. This is good for wine quality. It is also good for us as we have had a chance to catch up in the cellar and vineyard. We are preparing equipment for red grape crush equipment. Soon we will be putting Chardonnay in barrels. In the vineyard, leaf removal in the fruit zone has become a priority in order to hasten ripening and as a precaution against any wet weather that could cause bunch rot.
Next up should be Boisseau Reds and some Merlot from Avenius and Hardscrabble. The sugars and acids are about there, but the skins are tough. Next week’s predicted warm, dry conditions would be ideal.