Started a micro vineyard on an acre 4 years ago. 8 varieties and 3 shown here. Cyuga White, Chardonel, and Vidal Blanc. I’m not huge on white wine, but friends and family all seemed to love it. Fermented about a month and then clarified over the next 6 months. 140 375ml bottles

1500 lbs of Syrah 600 lbs Chardonnay 200 lbs Merlot 1000 lbs of Cab Franc

Why? Because I am either going down in flames full glory, or breaking a cherry big time lol

EDIT [VLOG Just dropped]:

If you'd like to watch the whole vid, it's here.

If you'd like to simply skip any parts and get to the Berry Split, it's here.

If you'd like to know what we did with the Nero fermenting too quick, it's here.

I realise this is probably in the realms of viti, more so than winemaking - but I thought it worth sharing, because I haven't seen this since 2011.

The vineyard is in Clare Valley, it's Sangiovese at 10 baume. The season has been dry, and we just got an 80mm dump of rain, immediately taken up into the vine - splitting the berries wide open.

We rushed picking bins and crews out to harvest for Rosé within 5 hours - but the rest is likely a write-off.

If there's any viti-heads around here: what would you do?