Smells like Victory! Well, not yet but fermentation is a wonderful thing. Our yeast friends are chomping down on the sugars and creating alcohol and CO2. The winery is full of CO2 so we are airing things out as much as we can. Fermentation is also our chance to do many things with the wine, but ultimately we are setting the stage for things that will pan out down the road.
2014 will go in the books as a warm year, we were blessed to have even maturation in the vineyard and being patient paid off for us as the fruit was well balanced and so far we really like what we are seeing and tasting.
What's next? Well, as our wines go dry (all residential sugar consumed) then we will press off the remaining juice from the skins and all of the juice (wine) will go into oak barrels for the next step in the aging process (including ML fermentation).
The 2014 wines will age approximately 20 months give or take a month of two. As we get closer to that date, we'll share out what wines are being blended and what will see its own label.
Fall Release is only weeks away...are you coming to Walla Walla? You should! Great time of year in the W2. I am full of restaurant recommendations too :-)