Greetings folks, my name is John, and I have been making wine for five years. I come by it honestly, both my Dad and his father made "country" wine... dandelion and elderberry were favorites...and my ancestors are listed in the Kirchenbuch of the Reformed Consistorie of Metz as being "Vigneron" in Lorry (Lorraine, FR) in the 16th and 17th centuries.
I'm kinda lucky, because I only live about 7 or 8 miles from George's shop, so I get to visit and pick out a new "toy" now and again.
My Wine Room...With Purchased Wine, Wine I've made, and some "work in progress".
The two on the right are from the 2003 Vintage...my own blend I call "Deux", About 65% Las Brisas (Sonoma) Merlotand 35% Sonoma Mt. Cabernet Franc. The ones on the left are from 2004 and look like they're going to be my best yet.
The bottles w/no capsules are mine. Up to now I've made all my wine with crushed/frozen must from Peter Brehm in California. But the older I get, the harder it gets...fermenting, pressing, racking, and bottling 400 to 500 pounds of must by youself is a lot of work. As you saw above, this year I only bottled half of my 2003s, I still have another 50 bottles to go. So maybe I'll ease over to Georges and pick up a kit...no pressing and only 30 bottles to put up at a time.