Most of the wine is thru ML now. All of it is in barrel. Time to let these kids sit for a bit. The last batch we put to barrel was a Petit Syrah/Malvasia Co-Ferment. Some of which we pressed early and finished half the fermentation in barrel. Tricky to pull off. Looks like we’re about 800 cases this year. Our first year doing it Solo. Lei Li worked the lab, I worked the winery. Tough work but not nearly as intimidating as I’d anticipated. Just had to get the flow, stay present, pay attention, and try not to do anything stupid.Now Off to rehearse for the APC tour.


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