It's crush time at the winery. Mike said it's the latest harvest he's ever had in his winemaking career-- grapes just started to come in the last week of September, a good couple of weeks late due to the supremely crazy weather we've seen in the PNW this summer.
Each bin holds approximately 1 ton of grapes; we (and I use the term 'we' extremely loosely!) were crushing Stillwater Creek Merlot for Novelty Hill on Saturday-- the grapes were small and pretty dense, which is indicative of sweet, full bodied fruit. The smell of the wine beginning to ferment in the cellar is so yummy, it makes me salivate in anticipation of the wine. So far, so good..
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