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Got 2 presses going last weekend. Pressed 1872lbs of Cab/Merlot/Franc and 432lbs of 100% Sangiovese. Looks Good!

Cab was beautiful this year! 1900 lbs crushed!

My blend for this year is 60% Cabernet Sauvignon 28% Merlot 12% Cabernet Franc. Crushing today!

Not the same here in Montreal. Tons of options (premium & regular) all kept indoors with the proper temp control.

Looks like there is one in Toronto as well. Never been however but Piazza in Montreal is great...

If you are in Montreal definitely go to Piazza and get the premium Lodi grapes.

Aging wine is such and important factor but hard to do! We all want to enjoy our wine immediately but it needs time. I posted about barrel and bottle aging recently and both have such a great impact on the end result for big reds. We opened a bottle of my 2016 Super Tuscan blend of...

Well said.

That sounds good. My grapes are from Lodi. I'll be doing a Cab/Cab Franc/Merlot blend this year (dominantly Cab). BM4x4 and VP41 for yeast and malo.

John - are you blending your Cab this year or just 100% Cab?

I have always added nutrient to my BM4x4 in the past and was considering not doing so this year... I may re-consider as you said, it is a real nutrient hog.

Guess that is called good marketing lol.

I actually just called and the lady said that they can only ship to a US address... I may have a US address that they can ship to however...

I have noticed some significant differences and improvements aging my wines in bottle for a significant amount of time after barrel aging. On a regular basis, I empty my barrels, bottle immediately and drink. This method produces a wine that still has very strong aromas and heavy nose. On the...

Real Brunello is 100% Sangiovese grown in Montalcino only. I just spent 10 days there.

I actually read that as well...

John - you always have great replies to my questions and it gets me thinking. Good idea using both kinds of oak on the same wine. Think I will do that. Thanks again

So I'm looking to purchase a new barrel this year and visited my local shop yesterday. They have Franch oak from Allary and Hungarian oak from Kalina copper trade. I already own a 55 litre French Allary barrel and it has served me well for 3 years. I was looking to try something new and go for...

Actually Sangiovese ages very well. Brunello wines are aged 5 years before release. 2 years on oak minimum.

Thanks for your input guys. I'll follow your advice and check the quality of my fruit this year and most likely will not add any sulfite after crush if not needed. I'll be doing co-inoculation with BM 4x4 and VP41 this year as I have had good results with this in the past.