It is really strange to say that in the middle of September we have more than half of our fruit picked and processed. We have had great weather and a super team to make it all happen.
Pressing our Dolcetto on Friday was flawless:
In anticipation of picking Rousanne at Sagemoor we grabbed a friend’s trailer, picked up the eight bins we thought we needed and brought them to the vineyard on Saturday. Jason figured 4.5 tons as per his contract, they estimated 5 tons when we dropped the bins:
Jason and I said we would help bottle for Mustard Seed Cellars and Adamant Cellars on Monday. Knowing the week ahead I confirmed there were enough people for the afternoon and only bottled through the Mustard Seed Cellars wines:
Apparently the night before bottling Adamant Cellars lost a few people who said they would help. Jason had to work super hard that afternoon, poor guy was pretty sore afterward.
Bringing in the Barbera on time and done promptly made for a nice day:
We had a hasty change of plans when the first block of Cabernet Sauvignon was shifted to a morning pick time from a mid afternoon and we still planned to press the Rousanne in the same day. Time being at a premium, I didn’t take any pictures while we crushed the Cab, but I made up for it in the afternoon with the Rousanne. On Wednesday morning they texted about 6 tons were coming in and when the bins were loaded, including many of their bins, the total came to 7.33 tons! No way we could process all of those grapes in one day and we didn’t have the tank space. Sagemoor agreed to donate the ‘extra’ grapes to Walla Walla Community College for student use; win-win! It was still a very long day of pressing:
So, it is purple-hand, punch down time again! Cheers!