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Stressed Vines Llc

Rob Barney
 
September 28, 2017 | Rob Barney

Milestone 28

Checking out my Rose'​

Time Posted: Sep 28, 2017 at 12:03 PM
Rob Barney
 
September 27, 2017 | Rob Barney

Milestone 27

First vintage in barrel. One barrel of Chardonnay and two barrels each of Pinot Noir and Cabernet Sauvignon.​

Time Posted: Sep 27, 2017 at 12:01 PM
Rob Barney
 
September 26, 2017 | Rob Barney

Milestone 26

The Cabernet is getting closer to being pressed. Looking for -1.5 brix. Hopefully in a couple days.

Time Posted: Sep 26, 2017 at 11:59 AM
Rob Barney
 
September 25, 2017 | Rob Barney

Milestone 25

The Cabernet Sauvignon fruit has arrived! Time to get sorting.

All set-up and ready to process the Cabernet Sauvignon fruit.

After pulling out all of the leaves, de-stemming the grapes and sorting out the Jack's and MOG I am left with this bin of greatness! Can't wait to get this into barrel following a four-day Cold Soak, seven to ten days fermentation and another three days extended maceration.

We are starting off the three day Cold Soak at an almost perfect 24.3 Brix. 

Time Posted: Sep 25, 2017 at 11:54 AM
Rob Barney
 
September 24, 2017 | Rob Barney

Milestone 24

Some Cabernet Sauvignon to be picked.

Filling a half ton bin with my beautiful Cabernet Sauvignon grapes. Next stop my sorting table.

 

Time Posted: Sep 24, 2017 at 11:43 AM
Rob Barney
 
September 23, 2017 | Rob Barney

Milestone 23

Moving the Chardonnay from @furthermorewines to my custom crush to continue fermentation. ​

Time Posted: Sep 23, 2017 at 11:41 AM
Rob Barney
 
September 22, 2017 | Rob Barney

Milestone 22

My new Vicard barrel. All I need now is some Cabernet Sauvignon grapes. ​

Time Posted: Sep 22, 2017 at 11:39 AM
Rob Barney
 
September 21, 2017 | Rob Barney

Milestone 21

My Pinot Noir barrels and topping juice in kegs chilling in the barrel room doing a slow ML fermentation with native yeast.​

My single barrel of Chardonnay from Indindoli Vineyard. Seeing if we can get the fermentation started with the native yeast. If not we'll kick it off Monday morning.​

Time Posted: Sep 21, 2017 at 11:35 AM
Rob Barney
 
September 20, 2017 | Rob Barney

Milestone 20

Filling each of the barrels with 50% of the 100 gallons of free run juice.  Sanitizing the kegs for topping juice from the press.​

Sanitizing the kegs for topping juice from the press.​

Time Posted: Sep 20, 2017 at 11:31 AM
Rob Barney
 
September 19, 2017 | Rob Barney

Milestone 19

Finally! The Chardonnay from Indindoli Vineyard looks perfect! After it's sorted it goes directly into the press as whole clusters, then barrelled for fermentation.​

Time Posted: Sep 19, 2017 at 11:30 AM
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