Flaherty Wines

I’m on my own this week with the final fermentations, as Ed is at the London Wine Fair. The Fair is conveniently scheduled in May every year so that it is off season for the Northern Hemisphere wineries, but it is always a bit of a stretch for those of us in the Southern Hemisphere since our harvest usually carries on through the end of the month.

We have quite a bit going on here at Flaherty, but it’s all fairly slowly thanks to the cool weather. The Aconcagua Cabs are finally dry; they’ll undergo a post-fermentation maceration for another week or so before they are pressed out. The Limarí Cab is peaking temperature-wise and should slow down now as it finishes over the next few days. We also have a bin each of Carmenère and Syrah from Limarí, which arrived Saturday morning. Ed crushed the two lots before flying out that afternoon (talk about a hectic day). The juice is currently cold macerating on the skins and will start fermenting within a couple of days.

Jen taking density readings