Monday, October 3, 2011
We like night picks at Cornerstone as the best way to bring the fruit into the winery as cold as possible. This helps preserve the fresh fruit flavors and aromatics. As the reds first get a cold soak and the whites and rosé are fermented at very cold temperatures the cold fruit gives us a head start getting the must to the desired temperature. As usual with this vintage, the quantity of the fruit we got from this vineyard was low, but the quality was exceptional. We may not make much wine this year, but what we make will be wonderful.
Craig Camp, Cornerstone Cellars