Warm weather last week pushed up ripening of some varieties that were close, causing us to be slammed busy. We were also pressing off fermentations we had received a few weeks earlier, causing us to be receiving and sorting grapes, pressing fermenters, filling barrels and handling fermentation management all in the same day. We’ve been keeping up with the workload by working a minimum of 10 hour days and being on site every day of the week. Aside from feeling fatigued, the team is all in good spirits and energized over the quality of fruit we are seeing come across our scale (all fruit is weighed – we buy grapes by the Ton).
We have a fun week coming up – working with some new varieties and methods. Monday we’re getting our first Gamay, something that was planted for us 3 years ago, and will become a part of our wine lineup for the future. From the same vineyard, the Le Mistral Vineyard, we are picking Viognier that will be laid out and dried for a few months and be a part of our straw wine that will have a certain level of residual sugar – something dessert wine lovers will appreciate. Tuesday we are picking some of our Estate vineyard, where we have our organically farmed Sangiovese grapes planted. We will be making more of our Haliotis wine, aging the wine under the Monterey Bay. Aside from these, we’re also planning on Grenache, Marsanne, Pinot Noir, and Chardonnay.
Tons to go: 107.3