Posted by Brian Loring
I’d originally hoped to videotape a lot of the Pinot Noir harvest this year. Unfortunately, I underestimated how much work that would entail. But now that we’re just about done processing the Pinot Noir, I find myself with enough time to document the Mourvèdre harvest. Kimberly and I have decided to film and discuss every step of the winemaking process as we work with our first-ever Mourvèdre. We won’t hold anything back—you’ll get to see every step and decision we make. Hopefully, we won’t have any major disasters to overcome. But if we do, you’ll be there.
As I detailed in my previous blog, we’ve been extremely worried about getting the Mourvèdre ripe. Erich Russell has proven to be an amazing supporter in our quest to make a Cabernet/Mourvèdre blend. The Cabernet we got from him was pretty much without drama. The Mourvèdre was a grower’s nightmare. Erich did everything he could to get us ripe fruit. And with a little bit of help from Mother Nature in the form of two weeks of nice weather, he got the last little push he needed to finish the job.
The first video shows us going to the vineyard for the pick. Erich had described the frost damage, but seeing it first-hand was unbelievable. It was also scary seeing how much fruit was lying on the ground, due to Erich thinning the crop even more drastically after the frost. The dedication of a grower to do this is really amazing. We’re so grateful to Erich for all he did.
In subsequent blogs, we’ll take you through the processing of the fruit, cold soak and additions, inoculation with yeast, punch downs, pressing and transferring to barrel. Hopefully you’ll get a good feel for what we really do as winemakers.
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