First fruit tomorrow morning.

The race has been run by Kick Ranch Sauvignon Blanc– no doubt aided by two days of intense heat. Tomorrow morning at 2 AM, in order to avoid the early hitting heat of the last couple of days, my two tons of Sauvignon Musque will be picked.  Upon arrival to Enkidu at 6:30 or so we will whole cluster press the fruit into a cold stainless tank, add 30 ppm of SO2 or so, and leave it be for 24 hours so some of the heavier solids will drop out.  On Saturday morning (prior to party prep!) I will barrel the juice down into barrel for fermentation.  For ferment I will be using 2 new barrels (one Nadalie Perle Blanche and one Tonnellerie Bordelaise COF M), 2 stainless steel barrels, and one or two neutral barrels.  Since I am not planning on pressing particularly hard I am not positive how much juice I will get at this point.  Also, the clusters and berries are tiny at Kick, which should make fo flavorful, if not particularly juicy, fruit.

At this point, things are going to start coming in fast and furious and I will do what I can to update.  Rebecca’s will start coming in early next week and will be picked in atleast two separate picks.  Lorenzo’s and Bedrock Zinfandel are likely candidates for the end of next week.  Monte Rosso Cab is already at 21.5, and the Semillon is creeping into the 23 range.  Bedrock Merlot is at 22.5 and the Cab is right on its tail.

Until next time….