It was a challenging harvest! Our heart particularly goes out to those impacted by the fires. The growing year however was not prone to too much volatility, yields were up, and we’re super happy with how things are shaping up in barrel.
We were thrilled to work with Chardonnay from Branley Vineyard in Santa Rosa
Feels like some days all we do is drive bins and barrels around
Our slow cool natural Chardonnay ferment went for over a month, going negative just this week. Our wild Pinot ferment went much faster, chemistry and nutrient levels there looked perfect and there are some marvelous aromas in barrel right now.
Stirring outside in the warm fall air is the order of the day as we move through MLF. Ditto filling kegs for distribution to our restaurant partners in the city 🙂