After de-stemming, we pulled jacks and MOG from 2.5 tons of Howell Mountain Cabernet Sauvignon We then combined the six micro-bins into two Macro bins for a four day cold soak. The grapes came in at a perfect 26 Brix
Moving my juice to my custom crush. The freshly pressed Chardonnay juice from Peterson Vineyards looks and tastes AMAZING! Thanks for procurring & pressing the grapes for me @estan88 and @trombettawines. This is going to be an amazing vintage!