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Stressed Vines Llc

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
Rob Barney
September 18, 2017 | Rob Barney

Milestone 18

The Pinot Noir bin was moved outside to warm up. Once we were getting an internal temperature of 65+ degrees Fahrenheit we inoculated it with RC212 and Go Ferm. The bin was later moved back inside to continue fermentation. Brix and temp to be tested morning and evening following punch down. ​

Time Posted: Sep 18, 2017 at 11:29 AM
Rob Barney
September 17, 2017 | Rob Barney

Milestone 17

48 gallons of saignée (bleed) from Trombetta' Family Wine's Pinot Noir, loaded up and ready to be taken to another custom crush where it will be fermented and later blended with Vermentino for some amazing Rose'. The talented folks at Satyre Wines are helping me out with this.

Time Posted: Sep 17, 2017 at 11:26 AM
Rob Barney
September 16, 2017 | Rob Barney

Milestone 16

Day 4. Last day of the Cold soak. No dry ice tonight. Tomorrow we inoculate and kick-off fermentation.

Time Posted: Sep 16, 2017 at 11:24 AM
Rob Barney
September 15, 2017 | Rob Barney

Milestone 15

Free racks? Yes please! The generosity and networking in these valleys amongst wine makers is amazing. 

Time Posted: Sep 15, 2017 at 11:22 AM
Rob Barney
September 14, 2017 | Rob Barney

Milestone 14

Acres and acres of beautiful Cabernet Sauvignon vines. Can't wait for it to be harvested.​

The grapes produced by these 20 yr old vines taste as good as they look. Looking at harvesting them next week.​

Time Posted: Sep 14, 2017 at 11:18 AM
Rob Barney
September 13, 2017 | Rob Barney

Milestone 13

Cold Soak Day Three: 25.6 Brix 58.5 degrees F. Looking good. Had to add some more dry ice. One more day then we inoculate and kick off fermentation.​

Time Posted: Sep 13, 2017 at 11:15 AM
Rob Barney
September 12, 2017 | Rob Barney

Milestone 12

My Pinot Noir Cold Soak Day 2. Looking good!​

Time Posted: Sep 12, 2017 at 11:10 AM
Rob Barney
September 11, 2017 | Rob Barney

Milestone 11

Baby's in a box! Four to five day cold soak. Postponing fermentation in order to extract tannins and color.

Time Posted: Sep 11, 2017 at 11:08 AM
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