This week our winery team has received 24 tons of Tempranillo, Merlot, and Grenache as well as the juice of Semillon and Chenin blanc. While some of our crew is sorting fruit as it heads for pressing, others are managing pumpovers three times a day, prepping yeast for inoculation, and of course, cleaning and testing as we go. Crush is crushing on.
After a rainy May, a few warm sunny days was all our vines needed to start their annual growth cycle. Tiny buds had begun to swell on the laid down canes, and before we knew it, bud break!