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Donkey & Goat

Berkeley's first natural winery, crafting wines
from sustainably farmed vineyards since 2004.

Making wine by hand


Despite the early hour, I always enjoy working at the winery alone at 5:00 AM. It gives me a chance to taste the fermentations without any distractions.

This morning, I did an early morning punch down on the Fenaughty Syrah. We like to do everything gently so we are carefully monitoring temperature to make sure it stays at the perfect point. It reminded me of a story I heard in France – great Burgundain Vigerons used to often sleep with their foot in fermenting vats in order to wake up if it got too hot. I wonder what that would be like – asleep with a wet foot…

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