New Years

This is my version of ahi and sockeye poke.
Loads pf fun were had eating and drinking.

Sorry for not Posting

This is an adaptation of a photo that dboothroyd took more than a year ago that I am just staring to get a feel of. So many things have happened. So many directions to explain. Mainly I am trying to explain how challenging it is to figure out how to bottle all this wine we've made.

More Pressing Photos

This is Robert Wallis, a good friend and budding Sommelier and one of my partners in the wine making adventure. At this point we are quite dirty and wet, and trying to clean up the mess that we made at Kelly and Diana's house, while they were at work. We will need some better gear to get better at this.

Press Day

Now the hard part is over, and the wine will rest in barrel for 14 to 18 months. In a few days I will take a sample, send it off to the lab. Then induce the malo-lactic fermentation. Which will require some daily lees stirring, for added richness and texture.

Press Day

By far the messiest part of wine-making, pressing was completed on Friday. We need giant galoshes and a forklift to streamline the process.

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2008 Syrah

Fermentation is basically over, we are waiting for the cap to fall. We are pressing on friday morning. If you'd like to come out and help or shoot some video click here. The must is still holding at 80 degrees, after spending a good seven days at 86.