Welp, we knew this time would come. We mentioned it in passing (nervous laughter)…we talked with colleagues about and it happens almost every year…Every Tank Full. Right now the cellar is full and Monday morning we will be pressing Petite Sirah just in time to bring in some estate Cabernet Franc and Cabernet Sauvignon. With punchdowns and pumpovers hording the hourly schedule like a child with a bag of M & M’s, the shell game with fermentation tanks becomes challenging. Fortunately, the remaining grapes are Cabernet Sauvignon and Petit Verdot and they have at least a week before their time will come.
Tony and I pumped over and punched down on Sunday (the quiet day) paying specific attention to the aromas that the wines are giving us right now. Very exciting stuff. The Carmenere is in open top and just starting its fermentation. Nice acid, lower sugar (23.1) and a crazy fresh fruit smell of figs and red plums. The Merlot is showing a beautiful, room filling cocoa that will make your mouth water, while the Malbec will be going to barrel shortly with it knapsack full of brown spice and blackberries. Seriously good stuff in the cellar right now.
Every Tank Full.
Harvest Update #6
