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 [...]
15
Apr
2009
Harvest has started
Saturday was a busy day. We started fairly early with the Syrah, receiving 1,600 kilos of fruit. That’s two lots for us, since we ferment in one-ton bins that actually hold 800 kilos (to leave space for the fermentation to push up the cap of skins). (Incidentally, I think it was in 2006 that we [...]
14
Apr
2008
We’re crushing!
On Saturday we received 1550 kilos of Syrah from Gonzalo Manzur, our grower here in the Aconcagua valley. The fruit looks great—clean and ripe. We crushed the grapes into two small fermentation bins. The fruit macerated for 24 hours, and then we inoculated on Sunday. We also harvested the first of our Tempranillo this weekend, [...]