The base for the Haut Tubee is now in bin and should start fermenting soon.
We crushed about 450 pounds this morning. That means we just have about 49500 more pounds to pick! I tested myself this year on the home grapes, I never took any readings. I wanted to see how good I could do just picking on taste. Well Stefania took all the lab readings after the wine was in bin, and it was at exactly 25 BRIX. Dead perfect for this wine!
We added a little superfood to help the native yeasts get started in fermenting the must. It should be just a day or two and it will be burbling away. The must is pretty dark compared to the last couple of years and the flavors seemed pretty intense.
The best news is that all the equipment worked and we seem to have our procedures down pat. We wrapped up the crush activity by noon, then spent the rest of the day racking the 2007 Chaine d' Or Cabernet Sauvignon, the 2007 Santa Cruz Mountains Cabernet Sauvignon, and the 2007 Haut Tubee.
Tomorrow will be an off day. This time of year that just means no heavy lifting. We'll be sampling the Crimson Clover vineyard and the Woodruff Family vineyard. Then Stefania and Kathy will be stuffing offer letters. The first wave goes out Monday. I get to watch football while they stuff. My hands are so big, and I stuff so slow, they'd rather just have me out of the way!