We have been busy this week giving winery tours to guests at the Inn who are interested in the wine making process, barrel taste wines and those just out of fermentation, and to experience crush. The Natasha Block lots are about 80% through fermentation except for one lot that we had left in cold soak for three more days. The Jordan fruit just started fermentation yesterday. The wines are looking wonderful so far.
Work continues in the vineyard as we are sowing ground cover between vine rows, planting replacement plants in the Camelot Block, wire work in the Aspen Block, and beginning maintenance on trellises and vines in the two older blocks.
We love it when our guests are engaged with us in the process whether it be in the vineyard, the winery, or the Inn. We love sharing what we do.