So many grapes, so little time

Locati Cellars Sangiovese from Mission Hills Vineyard well on its way to becoming wine.
Locati Cellars Sangiovese from Mission Hills Vineyard well on its way to becoming wine.

The Sangiovese is inoculated and happy, the Dolcetto is barreled, the Cabernet Sauvignon is scheduled to be pressed on Saturday morning; Locati Cellars has been a busy place.  We are about 75% complete here; Barbera and Primitivo are still hanging.

Thankful for the tractor with forks in the Breezy Slope Vineyard - we didn't have to carry the bins by hand.
Thankful for the tractor with forks in the Breezy Slope Vineyard – we didn’t have to carry the bins by hand.

Locati isn’t the only place we work, Lagana Cellars has not been idle during this time. This afternoon we delivered bins to Breezy Slope Vineyard and hydrated barrels that had been sitting empty to ensure no leaking when the wine is pumped into them.  The Syrah we brought in on the first of October is ready to be pressed in the morning and three tons of Pinot Noir crushed into the cleaned bins.  This is the last  of the Lagana fruit this season – it is amazing to think that all fruit is in-house before the middle of October.  (At this rate we will have it all barreled before Halloween!)

Hydrating barrels at Lagana Cellars to seal any leaks.
Hydrating barrels at Lagana Cellars to seal any leaks.
Pinot Noir from Breezy Slope Vineyard coming in Friday morning for Lagana Cellars.
Pinot Noir from Breezy Slope Vineyard coming in Friday morning for Lagana Cellars.

Cheers!

10 thoughts on “So many grapes, so little time

  1. Working with you this year I’ve realized that making wine is much more labor intense than I imagined. I can’t wait to taste the Dolcetto in a couple of years!

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