This last weekend the first of the Pinot Noir fermentors were ready to go into the barrels.  We ended up with 12 +2 barrels total-quite a bit more than last year and there is more to come.  Gulp!  (The +2 are half barrels, FYI…).  Most of the juice is free run, but the two halfs are press fractions.  I’m very interested to see how those press fractions come along-there is quite a bit of concern that these grapes ripened fast and that the seeds and tannins are leaning towards a harsher, greener side.  We’ll see if the press fraction does develop like that or not…I kinda hope that they develop into something interesting for a blend…

     These wines will not start ML in the barrels and continue on their way towards the bottle (& you!).  It’ll take a few months at least, giving us a little time to relax.  Well, except we still need to get the rest in the barrel!