Once the fermentations have started, we have to provide nutrients for the yeast 2–3 times during fermentation. This prevents off-flavors and antimicrobial growth. So, we are constantly monitoring the fermentations. On the red wines, we are doing regular punch-downs to extract as much flavor as we can from the skins.
We will clean up the harvest equipment and return it to our warehouse for the winter. We are also getting the macro bins well cleaned and put away and then we’ll get the vineyard building cleaned up so the sales vans can again be parked there.
We will not make a Nouveau this year because we didn’t have the fruit to make it happen. But, we are finishing up the fermentation of the Petite Pearl.
