July 25th: our first batch of grapes – Albarino and Verdelho for the Carte Blanche – were picked this morning and foot-stomped in the afternoon. A new record: two days earlier than last year! It still seems hard to accept the fact that harvest in California now starts in July.
We intend to let the must macerate for a few days and then press it. The sugar at crush was 19.8 Brix, which should be converted to about 11.8% alcohol by the end of fermentation. Beautiful acidity and delicate flavors.