OK - if you can figure this out then you know way more about winemaking than I ever thought I did! I'm sitting inside one of our stainless steel tanks, which we'll be filling with pressed wine as of tomorrow. It's quite lovely in there - all shiny and gleaming with promise. This one has a manway at the bottom. Well, somebody has to climb in there and clean it!
Life around the winery continues at a frenetic pace. We crush our last lot tomorrow and then it's just a matter of moving all this juice around until it gets positioned into the appropriate place for racking and aging. Today we had to decide which barrels get which wine. There's so many options. French, American, Hungarian, new, one year, two year old or neutral. It's a puzzle. I think it only begins to make sense year over year when, over time, you can actually gage and evaluate the decisions you have made. To be a good winemaker is to remember what you did. To be a great winemaker is to remember why you did it. As for now, we go on our best judgment and knowledge amassed from experience and working in other wineries. And gut. And nerve.
It's easy to be attracted to the wine making scene. For now, our most frequent visitors are fruit flys. Sadly, they are everywhere. We tried placing fresh basil around as a deterrent (someone mentioned this is a trick) but it seems that Steve's recipe of a bowl of vinegar and sugar is zapping these suckers.