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