Lots of grapes were crushed this year with a trend towards Rhone blends, Syrah, Malbec, Counsiore, Grenache, Pinot Noir, and Cinsault are among the reds we crushed this year, Semillon and Sauvignon Blanc were the whites. The whites are pressed and in tanks while some of the reds are still in the open fermentation stage. Soon it will all be in barrels or tanks and we can start the wait till bottling. Of course we will still have topping off and blending decisions to make between now and then so there is no rest for the winemaker. But there is the barrel tasting that has to happen also so it is not all tedious work. :-)
