Summer is upon us and it is heating up nicely here in Cachagua Valley. The vines and fruit trees are soaking up all the warm sunshine, which they are loving. At this stage in time the fruit has set and the clusters are all formed. The grapes on the clusters are still relatively small and hard, but over the next couple of months they will start plumping up. Great wines start first and foremost in the vineyard. Being organically farmed puts us ahead of the game. Our crew takes great pride in working hard to make sure that all the vineyard blocks are getting the attention that is needed to produce the amazing grapes that go into our award winning wines.
During these 90°+ days it is nice to escape the heat by popping into the winery and laboratory to do some work. Keeping our white wine tanks chilling for stabilization creates a nice air conditioning effect. This is not only good for the wines, but also the winemakers. Tracking the wine in tanks and barrels is a monthly task. Performing analysis on all wines helps us to maintain the vitality of it depending on the data we collect. At this point we may or may not make any adjustment to the wine in barrel or tank. After all the barrels will be topped. Barrels breath at a low level so wine will evaporate thus needing to be replenished to keep full.