Those gnarly looking mitts are mine after a week of red wine work. This week we have been moving red wines around like crazy.
We actually macerated(soaked) certain cabernet lots on the skins of cabernet lots that we had drained. These skins, it was determined, were from superior lots and could add a bit more structure and complexity to the cabs now soaking on them.
We also put those great Rodgers Creek Syrah tanks into barrels. Two different clones, 470 and 877 (and remember they have some viognier in there too) went into about 30 barrels. For now we are keeping the two clones separate. (also - Steve pointed out that I spelled Petit of Petit Verdot, wrong in that episode about Rodgers Creek. I have too many links to it now so we'll just have to leave it as "petite" with that 'e' on the end. Damn interns have to watch each other).
Some Somerston Cabs went into barrels (less than 30) as well as the Pedregal Petit Verdot (only 6 barrels). I doubt anyone has kept up, but these lots are much smaller than most of our white wine lots. Most reds less than 20 barrels. Later some will be blended together to make those delicious Ramey Reds! Also, for those of you not counting at home, that was 21 days that the Rodgers Creek took from the Crusher/Destemmer to ferment and macerate and be racked into another tank before we barreled it down.
One positive about harvest slowing down a bit is that I have been able to do more tastings. And I don't mean visiting winery-type tastings, I mean critical and blind tastings to help me brush up on my sommelier skills. More on that in another episode.
It has been raining non-stop for two days. No more grapes on the vine to worry about. Now we can only hope it will replenish the Russian River some!
