All our wines from the historic 2017 harvest have completed fermentation and are aging in oak barrels or stainless steel. The next step from this great vintage is to focus our "noses and palates" at the blending table (see photo above). This will be a vintage to remember.
The blending session for our 2017 whites has been completed and resulting blends made in the cellar. We are currently taking these wines thru fining and cold stability prior to bottling planned for 21 May. Before heading to the blending table for the 2017 reds, we are still working with our aging reds from 2016 and earlier. It is time to get them out of their barrels and into tanks where we can check chemistries and perform sensory evaluations. We'll clean the barrels and return the wine after we have done any necessary corrections. At this point in time slight corrections of acidity might be needed as the wines go through a slow cold stability process in our 50 degree barrel room. As the tartrates precipitate out (think of salts) the pH will rise. If the rise is too much we can correct back downward. Other than that, these 2016 wines will also be ready for a May bottling.