Harvest is over. The wines are pressed and aging in barrels. Careful attention to detail and patience have taken over where organized bedlam and urgency once reigned. It’s snowing as I write – a good time to reflect.

Harvest is what we work for. And now it’s in full swing. The Sauvignon Blanc and Chardonnay are in the cellar, settled, and the fermentations started. We started slow, a good warm up for the new cellar, with just 750 pounds from the third leaf SB in block 12. The fruit was very ripe, brix 23.8 for those who care about sugar levels, and very clean. Young vines always yield less fruit, but even we were surprised a few days later when the fourth leaf SB in block 11 produced 3000 pounds from less than a half acre. We’re fermenting those two lots separately, very slowly, but we’ll eventually bring them together to produce a delightful wine, with Block 11′s slightly less ripe fruit bringing SB’s characteristic aromatics to merge with fullness on the mid-palate contributed by Block 12. In the cellar, it’s remarkable to taste the emerging wine each day, spritzy and sweet, and complex with yeast as the fermentations get rolling.