Even after all these years (this was vintage 37 for me), I remain a bit stunned as to how quickly all the frenetic activity of crush comes to a halt. The cellar seems to have an echo. No more bubbling or humming of a fan, a heater, or a chilling system.
Read MoreNot 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.
Read MoreThe fog of crush is lifting, so there is time for a bit of reflection on the harvest and the potential nature of the wines from vintage 2016. At this phase it is difficult to objectively evaluate the wines, however we have a good general sense of what we can expect.
Read MorePetit Verdot is an obscure grape variety that came to us from Bordeaux. In Bordeaux it has historically played a very minor role in left bank blends.
Read MoreMany of the red wine lots have finished their fermentations and are now dry. The bins and tanks have been “buttoned up” and sealed to exclude any air (oxygen). This stage called “post-fermentation maceration”.
Read MoreToday is the first day of “drain and press” for some of our red wines. Some bins of fermented red grapes are now wine and it is time to separate the wine from the skins. We do this first by pumping the wine off of the skins through a colander-like screen.
Read MoreYesterday’s picking of Petit Manseng was our earliest harvest date since we planted the variety in 2002. We’ve always made the wine in a Late Harvest style, but this year that style would not be appropriate.
Read MoreI was hoping that yesterday would be the last day of crush for the reds, but we couldn’t quite do it all. We started the day picking.
Read MoreIt may be a bit premature, but there is a sense that the end is in site. I’ll probably feel differently when I go back to the cellar to try to figure out how we are going to manage the rest of the week.
Read MoreFrom Wednesday evening through Saturday we had over four inches of rain. Conditions were damp, but cool throughout this period. Yesterday, once the sun came out, I mustered up the courage to walk the vineyard blocks that we were not able to harvest pre-rain.
Read MorePump-overs and punch downs are at a critical stage now, as the reds are at their peak of fermentation. Every twelve hours decisions are made as to what level of extraction each bin requires. By shear necessity these decisions are made quickly and intuitively.
Read MoreWe are taking a break after a tremendously exhausting, but satisfying week. Break is relative. While harvest and crush are on hold as gloomy weather still prevails, the cellar is very much alive and needs a lot of attention.
Read MoreA cascade of red grapes and fermenters are filling the the cellar at a pace I have never experienced. We have harvested 80% of our entire red wine production in 6 days. Red harvest usually spans 3 weeks.
Read MoreI’m sure records were broken as to the shear quantity (not to mention quality!) of grapes we picked yesterday. The rain teased us from the very beginning, but a good part of the day was rain free until the very end when we all got soaking wet.
Read MoreToday will be one of those days we all dread. Picking in the rain. The forecast moved the start of the rain from later in the afternoon to the morning. We will start to pick at daybreak and keep going all day, probably taking breaks in any heavy showers.
Read MoreWe got very lucky last night. Only two tenths of an inch of rain. This will have no direct negative effect on fruit quality. However the down side is that is is warm and wet outside right now. I can feel the botrytis rot ready to rear its ugly head.
Read MoreOur leisurely harvest pace has come to an end with the forecast of rain. Today begins a stretch of bringing in as much fruit as logistically possible.
Read MoreThis time of year the first thing I do in the morning in check the weather forecast. Its the last thing I do before going to bed. I also check it during the day, at lunch and in the evening.
Read MoreYesterday was one of the easiest “big” days we’ve experienced. I’m always a bit apprehensive when day one involves large quantities, but all the equipment worked well. More importantly, the grapes were in excellent shape, so very little sorting was needed.
Read MoreToday in the first day of red crush. Many hours will be spent on the sorting tables pulling out stem jacks and pink berries. The Merlots are very ripe. I feel confident that we picked at the right time.
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