Our sauvignon blanc is coming along nicely! After picking we brought the fruit back to the winery and covered it with a little SO2 and a little dry ice to keep it cool. The fruit was transfered to a 2-ton basket press, pictured below, for a gentle pressing.
Is it just me or does this basket press look surprisingly similar to the "RECOGNIZER" in Tron?
After pressing the cool juice was racked to a stainless steel tank for cold settling. Two days later we racked the juice again to a mixture of stainless steel and new French oak barrels and inoculated.
The wine is already 60% through fermentation and will likely be dry in 2-3 days. After all the worry and pressure and hard-work I am convinced this will be the best SB I've made to date. Then again, drinking the 2010 this evening, I realize it will be hard to beat :)
What (else) we're drinking .... 2006 Ch. Pontet Canet *** Blackberry color with some red and purple highlights depending on the glass and the light. Very expressive nose of bramble, violets, iodine, some nice herb notes and a touch of briny minerality. Note a fruit driven wine. The tannin is just so elegant I catch myself thinking this is why people so love their Bordeaux. The kind of wine that fills an enophile with purpose.
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