So far we have fermented 100 lbs. of Amador County Syrah grapes, purchased from Oak Barrel Winecraft in Berkeley. They came in with good, although slightly acidic numbers: 26.2 brix, 3.32pH and TA .82. We are now awaiting the final batch: 100lbs of Sangiovese… someday they’ll arrive, someday…

photo curtesy of Gregg Carlstrom