Hi all!

[MonsterZin]

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.

 

[Julie]

Hi MonsterZin

Welcome to winemakingtalk

 

[Runningwolf]

Hey Monster welcom to our forum. Are you a comercial winery or hobbyest? It's aways a pleasure to hear from vineyard folks and knowing they're doing and any advice they can give or get. How about telling us some more about yourself?

 

[Wade E]

Your still crushing down there, wow! If they were raisoned then you should definetly pick up some higher sugars there.

 

[Tom]

Welcome!
How much are you making?

 

[winemaker_3352]

Welcome aboard!!!

 

[MonsterZin]

How about telling us some more about yourself?

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 Grigio, and a meritage blend, No Nonsense Red, that I'll put up against Justin Isosceles any day of the week!

I can't post a URL right away, but google Norman Vineyards to see our webpage. I've been with the winery for 6 years, and was the winemaker at EOS Estate Winery (now bankrupt) for 10 years before that.

I'm happy to help with winemaking questions, and even happier to learn!

Steve Felten [email protected]

 

[Brian]

Welcome Monster! Glad to have you here so we can pick your brains to...

 

[Zoogie]

Welcome to the community always nice to see new folks