Getting my feet into this now!
We are a week into the syrah, and I can finally get my feet down to the bottom of the bin. I am so curious how this will turn out! I have been posting the photos on Instagram, so you already know how hard it has been to get my feet into the grapes, and I don't know exactly what that means for the outcome, but I just have a feeling that it is the right thing to do. Whole cluster slows down the process, it gives more exposure to the stems and seed and skins, but it also meand more Ph and less acid, so I am struggling to understand how that will all effect how the wine tastes. All I can say is that we will find out.
My favorite syrahs come from wine makers who don't destem, who don't intervene, who let the juice do its work, slowly, so that is what I am trying to do. The crazy thing is that we won't know until next year!
That is fermenation that you see below...
So, that is what we want...I am down to 11.5brix, so the question now is when to go to press. These decisions weight on me, so if you have any advice, please share it!