Donkey & Goat

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

Roussanne Fermenting

Our 2010 StoneCrusher is slowly fermenting. It is currently at about 11 Brix (sugar) with the yeast converting sugar at about a 2 brix a day. Everytime we take the cover off, the smell rocks – it is just incredible.

We are trying to determine when to press – not sure when. Maybe Friday or Saturday.

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