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We have been pressing off the Cabernets. It isn’t to make room for more as all of the grapes are safely in the barns.
Right now, the wines are finishing fermentation. Tasting them isn’t easy as our palates deal with “spritzyness” and the last of the residual sugar. However, while the vineyards had extremely low yields this year and it was a very cool season, the results are showing lovely structure, classic proportions, and tannins that are gentle and graceful.
Darice and I both see these as very pretty wines that are likely going to be prized for their elegance and length. This is a huge relief given the scare that we got from the storms during harvest.
The nice thing is cleaning up, putting away the crusher and catching up on some overdue sleep before the end of daylight savings time.