NorCal

Update: It's a HOT MESS... My revised plan was to crush the Syrah this morning at 6am. Ultimately, this was a problem because I...

@buzi I did this last year and the M/R blend has some Viognier in it this year too... Here's last year's label 3.5 x 4. Glad you like...

Update: Yesterday might be considered the longest day of my life... I left Missoula at 5:30am, as planned. I arrived in the Tri...

Update: Leaving in the morning for Montana football - back Sunday and grabbing grapes… Here’s my trailer loaded with bins.

I don’t add anything but yeast and mlb unless there is a problem that needs to be solved. Nutrient deficiency, issue with the fruit...

Yes, crushed, destemmed, but the wineasy is not capable of exerting the pressure that other presses can. For fermented reds, I think...

Do you have a picture of when you were pressing?

Do you have a picture of your set-up? Something sounds wrong. After all the free-run comes out, you will the evacuate the air and co2...

I just looked at my vintage tracking sheet. I’ve pressed over 40,000 pounds of grapes with my wineasy, since I started in 2013. It...

The experiment is a go. 32g '23 Cab 12g '24 Cab 11.5g ‘24 Cab Franc 2.5g '23 Petit Verdot I co-inoculated the ‘24’s, so they are...

The yield from the Cab rows in the vineyard this year fell short of expectations. I have 36 gallon from last year and only 13 from...

To do saignee and how much to do really depends on the varietal and what I’m trying to achieve. I couldn’t see making a Petite Sirah...

It’s time to clear out the wine in carboys to make way for the fall so I bottled a bunch yesterday. I wanted to give credit to @NorCal...

Nicely done and improved over my design. I’ve labeled over 10,000 bottles with it and has performed flawlessly.

Wow, I’ll stop complaining about my vineyard problems. Where in CA are you?