Leaf types

There's a place in the vineyard where the Sangiovese runs out and the Barbera begins. In order for me to recognize this and perhaps label the point (assuming I'm smart) I decided to take a closer look at the leaves of the varietals in the vineyard to better spot them.

Getting Close

I've been checking the sugar levels for the last several weeks now (since veraison ) and it appears that the sugar levels are now about 21 - 24 brix across the board with the top of the hill being higher than the bottom. Many of the seeds are 3/4 brown. The pH is 2.83 at the moment. I'm guessing that means I have another couple of weeks to go on the Syrah. This year, unfortunately the yellowjackets have taken over much of the Barbera and Sangiovese. The birds have also made quite a feast on the Sangiovese.

Today, Olivier joined me in the vineyard to do the measurements.

Getting ready for Harvest 2011

It's that time again. When the fruit beckons and the birds must be denied a lunch in favor of our drinking pleasure. Much of last years wine is still in Carboys and not yet ready for bottling. In particular the Barbera is really harsh and overpowering. I don't know if it wants more time or wants to be sangria yet. I'm giving it time.

The vines look much better this year. They've been cut way back which was much needed. I still expect to have a lot of fruit to process, although this year I expect the vintage to be much better.

The Flextanks are empty and ready for new fruit, this year I've ordered a new chute for the crusher which should make it easier than my plastic bag and sawhorse contraption.