Flaherty Wines

We crushed our second lots of Syrah on Saturday—two more bins of 800 kilos each. This is the fruit from the side of the vines with afternoon sun exposure. (We harvested the morning side last weekend.) Again, the clusters were clean and ripe, with small berries. This is the last of our Aconcagua Syrah. We’ll be picking two lots of Cabernet in a couple of weeks, and we have fruit coming in from the north later in the season.

The first lots of Syrah and the Tempranillo all fermented dry. The Tempranillo really took off and fermented through quite quickly. The two Syrah lots were about two days behind the Tempranillo; they just finished up on Saturday. All three are currently macerating to ensure good extraction of color and flavors. We’ll press out this weekend to make room for the Cabernet.

Thanks to our crew this weekend–Craig Thornbury (our most reliable cellar rat!) and Brian, Sira, and Ben of Santiago Adventures.