We didn’t start too early today, I was still up before 7am, but Stef and I enjoyed some coffee, fresh orange juice and the newspaper in bed until about 8:30. Our Orange tree is finally ripe and we’re harvesting a few each morning.
Jerry arrived at 9am and he and I headed up to Chaine d’Or for the days tasks. Stef stayed behind to bake some cookies, do a delivery and get caught up on some billings.
It’s been cold in California. 36 degrees when we headed out at 9:05
Jerry and I prepped all the hoses and tanks to get wine. We had broken everything down and cleaned it all after our last pressing. We racked our 2007 Santa Cruz Mountains Cabernet Sauvignon and the 2007 Chaine d’Or Estate Cabernet Sauvignon. Both are turning out fantastic. The fruit in 2007 is very intense and deep and these wine will have wonderful noses.
We also got the lab report back on our 2008 Chardonnay and it’s finished Malolactic fermentation. Great to have that done before Christmas. That meant it was time to add sulfur to the Chardonnay. I prepped individual amounts to go into each barrel, just about 21 grams, or 50 parts per million. I’m doing a little higher now at the first sulfuring than in the past.
This seems to be a growing trend from many winemakers I admire. The ideas is to get a good amount in the wine early and kill anything before it can get started.
We worked just about 4 hours before heading home. Emory and Tracy came by to help and learn a little about the racking process, which went smoothly except for one loose hose that dumped about 1/2 gallon on Emory. He now has an official pair of winery pants.