vats. It's amazing to see the change from grape juice to wine. All the
smells from the Pinot Noir and Sauvignon Blanc are very different. The Pinot
gives off the lovely blackberry bread smell and the Sauvignon has this
tropical fruits smell. The attention to detail is unmatched. A few of the
bins have struggling yeast so adjustments must be made which can be
introducing more nitrogen or simply changing the punch down technique.
Fermentation testing will start today, another skill I'm curious and excited
to learn. It really is an amazing team here. Everyone helps, even during
lunch. No one person does it all.
Yesterday we started at 5am with destemming the 13.5 tons we pick Saturday.
Starting that early gave us a head start so we were all able to get out
early. I think we finish just before 6:00pm. Kathy, Tom, and I went out for
a tasting rooms one year anniversary. It was a lot of fun and due to the
industry discount we got in free. (I'm sure being with Kathy Joseph didn't
hurt either)
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