Here Comes The Riesling

Well, so much for regular updates and posts. We’ve been up to our necks in ripe Pinot noir grapes, and haven’t had the time, nor the unsticky hands, to type.

The 2009 Harvest is good. The late heat and brief rainless window led to a spike in ripeness and a quick scramble to pick everything before the weather went to crap. I don’t know that it will be a classic vintage, but the sugars are nice (if a bit high) and the flavors seem deep so far. We (Brooks and Love & Squalor) brought in about 100 tons of freshly picked grapes in the span of 4 and a half days. Needless to say, we didn’t get a lot of sleep. We did let a little bit hang through the rains, and it still looked good coming in, although not necessarily better than the earlier pick.

Now we’re in a punchdown holding pattern. Managing all of the fermentations and enjoying the aromas and textures of juice turning into wine. You are welcome to swing by the winery and experience this yourself, but be forewarned, you may be pressed into labor.

Tomorrow, as this post’s headline alludes, is the first of two big Riesling days. We’ve got the press nicely cleaned and are ready to receive Riesling from four sites, including the newly purchased Brooks Eola Estate Vineyard (formerly Eola Hills Vnyd) some of which will become the 2009 Love & Squalor Riesling. We’ll be running the press nonstop to capture all that delicious nectar so we can put some fresh and pure wine on your tables. Prost!

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