Woah! Where did this blog writer go?!
So much to catch up on! We selected and picked 1.67 tons of Dijon (115/777) and Pommard clone Pinot Noir. The Dijon had been pressed and inoculated with Malolatic bacteria in barrel and the Pommard clone is being pressed as I type! Anddd, we picked and processed 0.394 tons of Pinot Noir to be used as sparkling wine. Exciting!
We have taken a ton of pictures along the way so I will try my very best to have them up by the end of the week!
Thanks you again for all of your support. All heads are spinning but we are having a blast along the way.
“You just gotta fight your way through.”