|Volgelzang Sauv Blanc|
|Dragonette Cellars Sauvignon Blanc|
The plastic bins of grapes were hoisted by fork lift, and dumped into the new Europress (a bladder press) and gently pressed to release the juice. The grapes were not destemmed. This was a whole cluster pressing.
|Fermenting Sauv Blanc|
Meanwhile, a number of large tanks of Pinot Noir (picked the previous day) were in the cooler. The berries had been covered with sulfur, to prevent bacteria growth, and left in the cooler to extract as much color from the thin skinned grapes as possible. As of this day, only two pickings of Sauvignon Blanc, and one picking of Pinot Noir had occurred. This year's harvest is about two weeks ahead of the 2012 harvest, but hang time remained about the same, due to an early fruit set.
|Pinot Noir at Melville|
The next day was spent in Paso Robles. The red grapes are not ready for harvest yet. In particular, we spent time checking on Zinfandel, Cabernet Sauvignon, Malbec and Petit Sirah. In every case, the grape pips were still green, and the full sweetness was not there. At Barr Estate Winery, the Albarino grapes had already been picked, and were in stainless steel tanks. The sediment was settling out, leaving behind a clarified juice.
|Red Blotch Virus on Zinfandel|
|Cabernet Sauv at Barr Estate Winery|