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We picked our Pinot gris this week. With a warm August the grapes were ripe, but we were letting them have some extended hang time to allow more fruit development and additional ripening for a superior final wine. But dewy mornings in the past week were putting Botrytis fungus pressure on the grapes, and a large storm forecast for this weekend pretty much finalized our decision it was time to pick. Pressed must came in with a brix of 21, which is about average for Pinot gris from our vineyards.

Pinot gris grape cluster at harvest.

Pinot gris grape cluster at harvest.

Pinot gris in collection vat before crushing.

Pinot gris in collection vat before crushing.

Freshly pressed Pinot gris grape must.

Freshly pressed Pinot gris grape must.

Freshly pressed Pinot gris grape must.

Freshly pressed Pinot gris grape must.

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