The Pinot at Flanagan Vineyards touched 23 brix last week and my ton from the Pommard block was picked this last Monday morning (I have less influence over this pick date as I’m only taking a ton). Morning was cool and foggy almost to Santa Rosa; here’s a shot going over the bridge in the morning.
Fruit was certainly ripe; super small berries, too small for our crusher. Very little rot or MOG. Really liked the flavors and seeds; stems not so much this year. Did 100% de-stemmed and then attempted to effect a light crush with a large ‘potato masher’ in the T-bin. Sorted through this in about an hour or so.
I put a small amount of SO2 (200ml) in this bin and tucked it away into cold storage to sit on the skins through the week. Will pull this out Friday to warm up and likely inoculate Saturday or Sunday.