Most of the fruit from the Stan Clarke Vineyard is in. The remaining varieties (Cabernet Franc, Cabernet Sauvignon, and Petite Verdot) will be coming in Monday and Tuesday of next week when there is some space for it in the cellar. It is crazy to think that it wasn’t long ago that we were putting the netting on, but this morning we picked up the wind-blown nets from the rows of picked grapes where they had come off – they are put into a large
canvas bag with many hands and a tractor – as it is easier to get them on the tractor clean when they are off the ground. Some of us took the stiffer net off, all by hand, and rolled it. We didn’t get all of the sticks and leaves out as the rows were very littered and we had to roll them from the ground, so those will be cleaned up tomorrow afternoon before they are stored.
I got back to the EV building just in time to do my punch downs (PD’s) on the four Merlot bins and take the temperature and Brix (T&B’s) readings before heading off to my Soils class. We average the four bins to
come up with our data. Since we were down to 15 degrees Brix but many of the berries were still whole an enzyme was added to help break the skins so we would have access to the sugar in the pulp and the color and tannins in the skins before it was time to press it all. It is a deep color already, but it has more potential. Besides, there are aroma and taste phenolics that we want in the wine, not down the drain. We anticipate pressing the Merlot on Monday afternoon. This is after we begin our Water Management class and take the first exam in our Soils class since it has been pushed back from Friday to Monday. All of this, of course, is after we pick the Cab Franc grapes!
Desiring a bit of wine this evening we opened a bottle we picked up at a Wine Walk nearly a year ago. The cork had sparkly tartrate crystals, ‘Wine Diamonds’, so it is a good thing we are drinking it.
Back to studying!