In like a lamb, out like a lion!

We have been waiting patiently for harvest to kick into full swing, and this week it has. As of this morning, Raymond has harvested approximately 60% of total tonnage. The Raymond crew is putting in long hours, and our sorting table is clocking in 14 hours a day. In the cellar, our "dream team" comprised of Sabino, Joel, Adam and Russell are busy preparing tanks. With 46 red fermenter tanks, and a turnover rate of 2.25 times per tank, last year the team drained and pressed 100 tanks.

Yesterday, we harvested 22 tons of organically-farmed estate Merlot at 23.5 Brix, our first estate red grapes to be picked this year. The vines were planted in the mid 1990s by the Raymond family, and continue to be the primary sourcing for our Reserve Selection and District Collection Merlot wines.