It’s getting so exciting. Today I had to come early in the morning to check Brix and temperatures. It was dark, scary and foggy around the vineyards I walk through. First grapes we got were syrah and most of it is still fermenting. My hands are all purple after the shift. All the punchdowns and pumpovers are waiting for me and Akiko. I love punching down the syrah, too bad it’s almost over and we have to press it soon. It looks great and we are proud of it, because we worked hard to push down the cap twice every day. Now, it’s pinot’s turn! Maybe I’ll get to do some barrel work today after lunch. We still have some new barrels to prepare and season.
I’m glad I can be off almost the whole afternoon every day, so I can have a rest in the Ritz. Last weekend I got to work, but only on Saturday and enjoyed a rainy Sunday off. Weather is getting crazy around here, you can spot a rainbow during the day and then see a lighting at night. But I’m sure we’ll get some good weather this week. Grapes still need sun.
Oh, and I love our cook. Yesterday we had the best tacos I have ever tasted. Thank you, James! Please do the sweet potatoes dish again, oh and the white chocolate brownies… and the pumpkin pie!! - Lidyia, Harvest Intern
Ken and Grace’s Thanksgiving dinner! By far the highlight of harvest meals happened today. Turkey, mashed potatoes, homemade gravy, curry peas, stuffing, and cranberry sauce. Complete with pumpkin pie and ice cream! Spoiled, full and happy. Delicious… Back to the grapes! - Rachel Zasdani, Lab QC Technician
It’s getting so exciting. Today I had to come early in the morning to check Brix and temperatures. It was dark, scary and foggy around the vineyards I walk through. First grapes we got were syrah and most of it is still fermenting. My hands are all purple after the shift. All the punchdowns and pumpovers are waiting for me and Akiko. I love punching down the syrah, too bad it’s almost over and we have to press it soon. It looks great and we are proud of it, because we worked hard to push down the cap twice every day. Now, it’s pinot’s turn! Maybe I’ll get to do some barrel work today after lunch. We still have some new barrels to prepare and season.
