Picking grapes ourselves on Sunday proved a lot of work, especially at 100F. After this experience we have much more respect for the vineyard workers. Our home winemaking batch came in just in time before a thunderstorm. There was some concern that the rain would dilute the Brix readings, as the vines soak up water and make the grapes swell, but we ended up being fine.
After one week of fermentation, using Pasteur Red yeast, we pressed our Cabernet Sauvignon wine yesterday (September 15). Now it is safely stored in our new Flextanks where it matures and undergoes malolactic fermentation.
After cleaning the equipment and with the wine in the tanks, we can now relax and look back at a great Crush.
This growing season produced healthy grapes of great quality. As we say every year to anyone who wants to know, this is our best vintage ever!!