October 1, 2016 |
Teresa Delmare
Harvest 2016 Progress Report
Harvest 2016 So Far
A month into harvest, and our cellar has welcomed Seyval Blanc, Chardonnay, Viognier, Merlot, Petite Manseng, Vidal Blanc and Cabernet Sauvignon—making a total of 86 tons of fruit thus far… yowza!
We still have Cabernet Franc, Petite Verdot, and Norton to go. Everything is looking great, and we are particularly excited about our Chardonnay that we have set aside for our sparkling wine program. It's in barrel right about now, and according to Theo ‘It is looking incredible.’
Unfortunately, it’s going to take a while before we can see the end result here; we are making sparkling wine in the traditional method which can take 2-3 years. We pick the grapes early so the acidity levels are right where we want them, and then we ferment the wine in barrel. After going through full maloactic fermentation, the wine is bottled and will go through a second fermentation that releases the Co2 and carbonates the wine. Delayed gratification is the game here, but oh so worth it!
More information about Harvest and our new exciting programs (think distillery!) at our annual Souper Events
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