September 25, 2017 | Rob Barney
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.
September 21, 2017 | Rob Barney
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.
September 18, 2017 | Rob Barney
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.
September 17, 2017 | Rob Barney