Crush on Friday

Big day yesterday. We crushed fruit from Cabernet Sauvignon from Klipsun. Grenache, Mouvedere and Syrah, Viognier from Ciel. We are going to co-ferment the Syrah with some Viognier and it just looks so pretty
it's only the top layer that is Viognier, oh yea there is a bit of Roussane in their too. It had such a nice mineral character that we had to try a bit of it. You can see the difference in the grapes easily. The Viognier has that deeper roasted marshmallow color where the Roussane is more green.Here are the grapes after they have been run through the Crusher/Destemmer, That is just cool.






Everything was put into fermentation bins, The graped came in very cold so we will need to wait a bit before we add the yeast. The yeast has a hard time starting fermentation if the must is cold.
Here the grapes are in the fermenter waiting to go into the winery.





This is the week of being busy. The vineyards have all been getting down to the mid 30's at night so we are pretty sure we will have almost everything picked this week. Should be a wild ride. We are making another run out to Ciel tomorrow to taste the fruit and check to see if the foliage has stopped photosynthesis if that is the case then we will certainly pick soon.