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Drinking my first bottle of 2022 Knights Valley Cabernet. I would put it right up there with Caymus...

It’s raining today so, making arrows…

Update: Pressed the Columbia Gorge Pinot Noir today. Pressed out at approximately -2 Brix. You can see from the pics that the color is excellent. Saignee is the way to go with this variety. It results in an excellent, full body Pinot Noir. I was able to get 95 gallons of wine bulk aging...

Update: Just punched all fermenting wines: Pinot Noir is nearing the end. I'm going to try holding it off to press until Wednesday or Thursday (preferred) but will do a Brix check tomorrow. Carménère is chugging along and doing well. Malbec, crushed on Saturday, is still in lag phase...

Sounds like you did everything right and were able to compensate locally for what nature dealt you. Great job! I hope the wine turns out great. I wish I could get a bottle in the future. I don't get to the Chicago area very often but if I get there, I'll contact you. Salud!

Update: Got everything transferred that was planned. All in, 450 gallons of wine transferred. Long day. See pics of empties... Pinot Noir is close and probably ready for pressing by mid week. It's supposed to be nice Tuesday and Wednesday and raining again starting Thursday for the rest of...

What do you recommend. I have a small basket press but I prefer my 80L bladder press.

Fred, for the CF Blanco, I’m making up a name. Years ago, I made a wine kit named Pinot Blanco. That wine was made from Pinot Noir that was slow pressed and it was a white wine. Delicious… I have time to consider logistics…

I'm thinking about a blend for 2025 consisting of Cab Franc Blanco and Sauvignon Blanc. To create the CF Blanco, I would crush and press immediately. Some pigmentation would leach into the juice, which would be ok. I'd do the same with the Sauv Blanc - crush and press immediately. It's well...

Update: I got the Syrah pressed yesterday and the Prosser Malbec crushed - Muse yeast and nutrients added. Syrah pressed out at -1 Brix. I'm letting the Syrah settle overnight and I'll move it under oak this morning. I already inoculated with bacteria (Oenos) during primary fermentation...

Yes, Fred, weather is determining the schedule. It's supposed to start raining (Pacific North West) with no clear end is sight!

I found this website that seems to indicate my resistance might be ill placed: https://www.smartwinemaking.com/post/optimal-sugar-and-acid-levels-for-popular-wine-grape-varieties Malbec: Harvest pH 3.2-3.4, 23-26° Brix, .65-.8 TA Final pH 3.55-3.65

Good morning, I'm waiting for some Malbec to ripen at a vineyard I'm working with. I was sent these numbers on October 14 from two areas of the vineyard: 22 3.23 21.6 3.17 I received a phone call yesterday asking me to come get the grapes on Saturday, October 19. I'm inclined to pass...

Update: Got everything crushed and cleaned up. Got 250 gallons of must. I’ll check numbers tomorrow… Friday, October 18 I will pick up Malbec from Prosser, Washington. Brix is at 24.4 and pH is 3.46 - just about perfect. Monday, October 21 I will pick up Malbec from White Salmon...

Update: Crush will commence this afternoon. I'll get home from work at approximately 2pm. Mrs. Crushday will man the pitchfork! Here a pic of my truck parked at my office... It's a little rainy today and I have the grapes covered with waterproof covers.

Update: Let me introduce you to Del, owner and proprietor of Est De Long Vineyard. I've supplied a picture of Del and me. Today is somewhat of a sad day for me. Del is retiring after operating the vineyard for 45 years and has sold his home and vineyard to a retiring engineer from Boeing...

I usually go to 3 bar, which is 43ish PSI. Very little of the wine actually gets to this pressure, however.

Update: I left Missoula t 2:30 am so I could get home early. I pressed the Mourvèdre shortly after I arrived home around 9:30am. I got 60 gallons of free run and 20 gallons of press wine. Brix was 1.5ish (see pic) and I need the fermenters for grapes that I'm picking up on Monday, October...

Update: Just finished bottling and labeling 28 cases of 2023 Red Mountain Tempranillo. Hitting the road tomorrow at 4am and going to meet my business partner in Spokane. A few hours later I’ll continue on to Missoula. Here’s a couple pics of the finished bottles…

You bet, Bryan. I'm nearing the end, which is good. And, I'm running low on space right now. I'm going to bottle the 2023 Tempranillo tomorrow and that will help... Take care.