2007 CRUSH IS IN WOOD

We're wrapping up another season.

2007 is sitting in wood or fermenting through malolactic in stainless.

The Jumbo bins are clean. The small lug crates are clean and stacked.

The vines have gotten their copper spray, the diathane and the fertilisers they require after this hot year.

The blocks have all been ploughed and we're seeding today the 12th of April, 2007. We've had ten days of downright cold conditions (2 degrees C at night and 17-18 C during the day), and three to four days of really decent rain...perfect for germinating a winter grain crop (this year we're sowing rye grass).

The Syrah from the bottom block is the standout so far. Well the Viognier is head and shoulders in front of most of the other wines, but it’s the house favourite. The Cabernet Sauvignon from the valley is rich and filled with really wonderfully ripe fruit. The top blocks of Syrah will need more wood time and might be perfect for a 92 from Parker.

The Chardonnay is dry. It's got a high acid level so we're pushing for it to go through malolactic conversion as soon as possible (though this mostly involves coercion through conversation which is often very difficult as the yeasts are finished goofing off in the barrels). We're stirring the lees, coaxing the yeasts, chatting up the lactic acids and in general halting all personal consumption of all wine. Four months of tasting, tasting, tasting and more tasting can drive your gut to expansion and your mind to distraction.

For now we're happy and our wines are resting.

More soon.

Love,

All of us.