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The cellar crew trade off cooking each day. Today is ceviche, yesterday was crabcake albondigas and last Friday was chilaquiles.

One trick I use is to freeze about a half dozen plastic orange juice bottles 3/4 full with water ahead of time. During the peak fermentation, drop one in a couple times a day.

I'd like to think we are a commercial winery, but the last two years you could only call us a "non-profit organization" at best. We do about 10,000 cases per year, mainly Zinfandel from the westside of Paso Robles. We also have a barrel-fermented Edna Valley Chardonnay, Santa Barbara Pinot...

Today was the last day of crush! It was getting frosty, so I had to get the Cab Sauv in, even though it was only 22 Brix. Hopefully it will pick up some sugar from the raisins.