September 17, 2018
Angwin, CA — Jon’s Aunt Debbie gets one step closer to fulfilling her winemaking dreams this vintage. Her family’s Six Blocks Vineyard produces it’s first legit crop this year and we are helping to make her Amador Petite Sirah, Cabernet Sauvignon, and Petite Verdot. So far so good. These are the kinds of days that make this job seem not like a job at all.
Early morning sampling of the Carneros Pinot and Oak Knoll Merlot vineyards. Then up to Spence to destem Six Blocks Cabernet Sauvignon. After a bit of cleanup, we had some delicious sandwiches at the “new” Howell Mountain Deli. Homemade potato chips!
Back down on the valley floor, we checked on the Zin rosé (still fermenting 59F and 16 Brix and tasting so delicious like strawberry guava). Chardonnay juice still waiting in barrel. The wild ferment has yet to begin. At least it’s not quantifiable evident to our noses, ears, and palates. There is indeed a sort of portentous essence to the juice right now. I don’t know what it means yet. But there just seems to be a lot about to happen.
Finally we meet back at the Tasting Room to organize our thoughts and put some logistical action behind all the vineyards we’ve been tasting through. Calendars are checked, vineyard crews organized, bets are hedged, and arguments are made for what ripeness actually means this year.