- Feb 25, 2017
- Reaction score
I'll be doing a Zinfandel and Touriga from Cali but everything else will be local. More than likely a Voignier and Petit Manseng for whites but might sub a Vidal Blanc or Albarino for one of them. Those will be 6 - 8 gallon batches. For reds I'm going to make less varietals but larger quantities of Norton, Tannat, and Petit Verdot, thinking 20+ gallons of each. If I can get my hands on some Cab Franc or Nebbiollo I might do that as well. I already have 14 or so gallons of Cab and Shiraz from spring.