More Chard...

Today we resumed the Chardonnay harvest. Big picking day, though. I'm selling this fruit as well and won't know the true weight until it's pressed, but I figure we picked over 7 tons. I was helped by Roberto "Pacho" Priani. Roberto met and married a neighbor and employee of ours, Kyla Saby. They met while Kyla was studying in Mexico. They now have a baby boy named after his father, but goes by Bear for short. Roberto was a huge help, as always. He also works in the tasting room and does an excellent job. We have one rule in the tasting room: Be nice to the visitors. Roberto gets it. He is very charming and has become remarkably well versed in wine in a short period of time.

All the fruit was picked up today by the buyer except for one ton. I will deliver that ton in the morning. It will make time a little tight, but you have to stay flexible during harvest and hustle when necessary. Also tomorrow we'll pick a couple of tons going to yet another winery, this one close by. I'll deliver this in a couple of truck loads with my F-250. For aspiring vineyardists, get a 3/4 ton truck with a full size bed. Don't waste money and frazzle your nerves with a 1/2 ton. Grapes weigh a lot. I had a 1/2 ton Chevy for 10 years and transporting grapes was always a white knuckle experience. The weight really beat the thing down, too. The better suspension on a 3/4 truck means I hardly notice the cargo now.

Both the in-tank Riesling and Gewurtztraminer were given yeast nutrient today. This is like vitamins for the yeast so they stay healthy and the fermentation can complete. As you know, yeast chews up sugar and, well, "releases" alcohol and carbon dioxide. As the amount of sugar drops, the level of alcohol increases. Most wine yeasts are tolerant of pretty high alcohol levels, but high alcohol environments can be stressful. Just come to one of our family reunions for proof. Anyway, keeping the yeast in shape gives it strength to persevere and avoid all kinds of problems which I'm sure I'll address later.

Last night I tasted both of our recent bottlings, the 2005 Cabernet Sauvignon and the Cabernet Franc Reserve. Both need some time, well, more time in bottle. I think the CFR is closer to release. It opens up well once it has been in glass for a while. We sold out of the 2004 Cab Sauvignon this past weekend. It's a good problem, but we have been sort of rushed to get our reds to market as we sell out earlier vintages. I like the idea that some newer wineries are doing of cellaring reds two and even three years prior to the expected winery opening date. That gives you an aged red right off the bat and time to age current vintages as well. Hindsight, right?