I have a sun-fried brain, funky tan lines from my muck-boots and shorts attire, and have given up trying to clean the color from around my fingernails for the time being. Between the two places that we are crushing we had just over 17 tons of fruit come in yesterday; 7 is for Adamant Cellars, but the rest is for us. None of the fruit came in when it was scheduled, limited resources (labor in the vineyards, one shared truck, and minimal winery help) can wreak havoc on the plans we make. It took some doing to come up with a reasonable approach to processing all of this fruit without having to stay up 24 hours straight. It is Jason and I with help at each facility when others are available – 10 tons of fruit sounded daunting to me last night!
Last year, as a first year in the WWCC EV program we all participated in the processing, but the decision-making was made by instructors without consultation – good thing as there would have been no consensus! This year, interning with two small wineries, the whole picture is coming into better focus. Staying on top of the vineyard samples to anticipate when fruit will come in, watching the weather to be sure no storms will increase disease pressure at the last minute, and having the tanks and space to move in the facility among other issues have all come to the forefront of planning.
This morning, at a not-too-early hour for me, we crushed the Sangiovese for the Locati Cellars Rose’. It had to sit on the skins for about twelve hours (that
means we are going to be pressing as darkness falls tonight), so we will be returning this evening to finish pressing it into tanks and inoculating it. Jason went to help Adamant Cellars process their fruit through the day – it is in the high 80’s, so I feel for him. I chose to come home to have a nice lunch with my husband and do some laundry, write this blog and maybe (not sure there will be time) even a motorcycle ride. Of course, seeing my daughter was a gift I didn’t expect, but it was wonderful when she arrived a few minutes after me.
Monday, all day, Jason and I will be processing the 6 tons of Rousanne that are waiting for us at the Adamant Cellars facility for his Lagana Cellars label. With the fruit in the house we are able to make more specific plans. Since we knew the Alborino would be processed today, meaning we couldn’t do the Rousanne this was the only option. There should be a reprieve this week as we anticipate (appreciate!) the onset of Autumn and red grapes arrive.