We started with Sauv. Blanc 18 days later than last year which is about where we think we are for the whole harvest, though this heat we’re living through is trying to force our hand. The photo is a shot of Leigh Meyering, our Associate winemaker, Ron Rosenbrand our vineyard manager, and me yukking it up because we have something to ferment.The grapes looked great and since the 18th we’ve brought in some more Sauv. Blanc and a bit of Chardonnay, and everything is looking and tasting great. Reds are now our next target with Pinot Noir leading the way; yes I said Pinot Noir, it’s a small project we do from grapes we grow at about 1600 feet elevation that surprisingly produce some lovely Burgundian like Pinot. We’re also looking at some Merlots that are on the edge of being ready.
The winery is getting that wonderful CO2 fermentation aroma which means harvest is really under way so stay tuned as the fun has just begun!
Jac Cole
Spring Mountain Vineyard
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