13 more barrels done and Gibson is now famous

This past Thursday, we pressed our Vieilles Vignes and Potato Patch Syrah. Since we don’t crush our berries outside of pigeage à pied, the pressed juice is often very fruity. I assume some small percentage ferments via carbonic maceration. Tasting the free run wine next to the pressed wine shows how different yet similar they can be. We normally barrel the pressed wine separately in order to give us blending options. It was a long day starting at 7 AM and ending around 8:30 PM.

We woke up the next morning to a wonderful article about the East Bay Vintners. East Bay Rising focuses on Alameda county wineries and features our Chardonnay on the cover of the wine section. Gibson, having been to France with us when we learned our craft, was also featured. He looked great. I was hoping for the photo above. Maybe next time.

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