Day #2 of harvest!
I hope-soon- that we’ll ruefully remember when a single fermentor was a big deal. We’ll have long rows of barrels and many, many cases of wine and-during harvest- many, many fermentors.
We’re not there yet. Coming soon, but not this year. Right now, a fermentor is still a big deal to us. Especially when you process it by hand (& shovel):
We got the rest of our 115 today. As I noted, it’s been out leadoff hitter for a decade now, and it’s nice to see it show up. The acidities are quite healthy, but the color and flavor are there. I’m looking forward to tasting this in blending trials – I like acidity in a wine and this could really push some frontiers for us. Is it possible the fruit is ready to pick earlier than we are used to? Or will 2013 just be a wacky harvest? (like every other harvest)
We think we’ll get some Pinot Gris – and maybe the Chardonnay – in by Friday. Why does Friday matter? Well, because, sometime Friday afternoon (let’s hope late), all manner of Rain Doom (!) will befall us. It looks an awful lot like we’ll not be picking again until Tuesday. I’m hoping to get the whites in – 1) because as much as I love preserving the acidity for Pinot Noir, I really love it in a white wine & 2) once the fruit is picked, we can cycle our little press all weekend long off that pick. We’ll have the grapes under cover and the cool weather will keep them in good shape.