Two weeks into vacation...two weeks to go...Not a single fermenter close to finished yet, and 80% of the fruit still in the vineyards. It looks like I'll be pretty sleep-deprived once I get back to work - The winery should still be crammed full of bubbling fermenters that will require attention before and after work.
Things are moving slowly, but they're still moving...I still don't have any pictures ripped off the camera, but I SWEAR that either Athena or I will do it soon and get some visuals up. We'll be slowly bringing fruit into the winery over the next few weeks, and should (hopefully) have everything in barrel by Halloween. Lots to see and do, so come on out and join us!
- Update on Ferment '05
- Latest Update on Friday Picking
- How's the weather?
Update on Ferment '05
So far, things are looking really good (despite the weather that's been giving me a heart attack...www.accuweather.com). Fruit quality continues to look good, and the long, slow ripening is allowing lots of flavor development while maintaining the acidity.
We've still just picked one lone block of Clone 667 Pinot Noir from Cherry Grove Vineyard. The two lone fermenters in the winery are being heated today to get the yeast off to a strong start after a long cold soak. So far the inky black color and sweet flavorful juice are making me happy...if only I can get the ferment started today.
Latest Update on Friday Picking
Since the rain's taken a bit of a holiday (showers just bum me out, but don't really affect things that much), the fruit out in the vineyards has had a chance to ripen up. We're picking ~ 7 tons of Pinot Noir tomorrow:
Cherry Grove Vinyard: Block 3 (Pommard) ~ 3 tons
Block 7 (Wadenswil) ~ 1 ton
Block 8 (777) ~ 0.5 tons
Shea Vineyard: Block 11 (115) ~ 1.5 tons
Anderson Family Vineyard: South Block (115) ~ 1.5 tons
So far, Ralph's confirmed that he can help out - Thanks Ralph! For anyone else who wants to show up, come on out. We'll likely be sorting fruit off and on (as it comes in) from ~ 11-ish until ~ 6 pm. Food and bevs. will be provided to all helpers.
For those of you with more traditional schedules, let me know if you'd like to come out on a weekend sometime, and we can plan some work for you.
How's the weather?
While I would certainly have picked cool, sunny days over the off/on showers/rain we've been having the last couple of weeks, the vineyards are holding up remarkably well. No signs of disease pressure, no split berries (yet), and mostly green, leafy canopies. The flavors I'm tasting in the samples are great, so other than my cardiac health, this looks like a fantastic year for Pinot Noir!
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