Last Tuesday, the Cellar Team crushed and pressed 14.6 tons of Brianna. About 1/3 was grown at Tassel Ridge and the rest was purchased from local growers. It was the best Brianna we’ve ever crushed. Aromas and flavors were outstanding.

They expect to start the fermentation this week.

They plan to crush and press the LaCrosse early this week and if the chemistries on the Edelweiss continue to develop on (our) schedule, they will start crushing and pressing the Edelweiss on Thursday. What we need right now is some sunshine to help ripen the fruit. The cooler, overcast weather has brought fruit development to a sudden halt.