I need to take the foot off the winemaking gas pedal and scale things down this next year. That doesn’t mean I can’t have some fun. Thinking of getting 500 pounds of Mourvèdre. Making 5 gallons white, 5 gallons rose, 15 gallons red and 2.5 gallons of port from the grapes. One harvest, one crush, a couple different ferments. I’m hoping I can take the juice right from the crusher before there is any redness to it.