Harvest is moving along. Things are moving remarkably quickly at this point. At this rate we should be done more than two weeks early.
We spent all weekend picking and crushing and after a long Friday night (literally all night) and few technical difficulties we got our new destemming and auger feed equipment dialed in (at least we hope so becasue I have to put in any more 28 hour days I might end up calling immigration on myself for the free ride to Mexico and never come back).
This weekend we picked Syrah and Riesling. On deck for this week is more Syrah, more Riesling, Cab Franc, Merlot and Malbec and maybe even some Cab from a light set hot site. The question of the year is where the hell are we going to put all this fruit? It might be time to clean out the garbage cans and tuperware (is that how you spell that?) and anything else that could possibly hold grapes for fermentation.
Oh yeah, the picture is from sunrise on Saturday morning while STILL crushing.
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