Sunday will our first crush since leaving California since what seems like a lifetime ago. Over the last 6 months, in prep for this, I’ve built a new winery, checked, cleaned, replaced and upgraded or modified my existing equipment. In the last few weeks I’ve reviewed my notes from previous years, ordered and received new chems, yeasts and MLB. I've also replaced all regents and buffers for testing equipment. I’d forgotten how much enjoyment I get from the planning stages leading up to Crush in addition to the excitement of actually starting the whole process.
Mainly because of moving 600 miles, but probably more so the Pandemic, I was planning on this year's crew being just my wife and me compared to the really neat little party with neighbors, friends and relatives that Crush had become in just the few years past. So while chatting with the next door neighbors (they mentioned loving wine but not knowing anything about the process) I threw out the offer to join us, get their hands sticky, enjoy some wines and then a BBQ brisket in the afternoon on the deck. They instantly took us up on the offer and are bringing sides to make it into a pot luck of sorts. We’ve talked with them quite often but this will be our first “sit down, spend some hours getting to know each other” get together.
Back to grapes, I ordered from the source @ibglowin shared and just received the confirmation that my 144lbs each of Zinfandel, Syrah and even the Pinot Noir, listed as limited availability, are coming. All will be ready for pick up Sunday morning after 7:00 am in Phoenix (1.5-2 hour drive). Should be home in time to start crushing before noon. This years plan is to ferment each variatle individually and hopefully end up with about 8-9 gallons of each or 3 individual carboys and one mixed for 24 gallons total. I’m trying 1 new yeast, RP15 Rockpile, on the Syrah that I’ve never used before and look forward to seeing how it works. I’ll think about blending a little or a lot or not at all depending on what they taste like about a year from now.
In addition to Grapes, Neighbors and Que (oh my!) I’m patiently waiting for the UPS truck to roll up with my newest toy on board. It’s not winemaking related but we will use it on Crush day. Updates and Pictures to follow.
Mainly because of moving 600 miles, but probably more so the Pandemic, I was planning on this year's crew being just my wife and me compared to the really neat little party with neighbors, friends and relatives that Crush had become in just the few years past. So while chatting with the next door neighbors (they mentioned loving wine but not knowing anything about the process) I threw out the offer to join us, get their hands sticky, enjoy some wines and then a BBQ brisket in the afternoon on the deck. They instantly took us up on the offer and are bringing sides to make it into a pot luck of sorts. We’ve talked with them quite often but this will be our first “sit down, spend some hours getting to know each other” get together.
Back to grapes, I ordered from the source @ibglowin shared and just received the confirmation that my 144lbs each of Zinfandel, Syrah and even the Pinot Noir, listed as limited availability, are coming. All will be ready for pick up Sunday morning after 7:00 am in Phoenix (1.5-2 hour drive). Should be home in time to start crushing before noon. This years plan is to ferment each variatle individually and hopefully end up with about 8-9 gallons of each or 3 individual carboys and one mixed for 24 gallons total. I’m trying 1 new yeast, RP15 Rockpile, on the Syrah that I’ve never used before and look forward to seeing how it works. I’ll think about blending a little or a lot or not at all depending on what they taste like about a year from now.
In addition to Grapes, Neighbors and Que (oh my!) I’m patiently waiting for the UPS truck to roll up with my newest toy on board. It’s not winemaking related but we will use it on Crush day. Updates and Pictures to follow.