And we’re off!
Beautiful Moscato grapes are in from the vineyard and fermentation is off and away. We selected a portion of the cleanest fruit, well it was all clean to be fair, to use for the whole bunch element and the rest went in de-stemmed. Started off smelling like really verdant grape juice but by the next morning it is was Acacia honey and stem ginger. Amazing stuff.
The rest of the crop is a little tardy this year so hanging fire on the Barbera and Field Blend for a minute or two yet.
Freshly picked Moscato 
Whole bunch into the vat 
Topped up with de-stemmed 
Morning commute 
Not quite ripe Barbera 
End of of a busy day 
Merchants for Winemakers