Punched down & Taking Numbers

Last night, I went to the winery to punch down all the wines, take numbers, and make some winemaking decisions. Tom had reorganized the bins beautifully- into Eno, Harrington, and Grape Leaf and by varietal. Impressive forklifting!

2002 Eno: Pinot Noir- Dutton Ranch
Usually 24 hours after grapes have been crushed, the sugar content is released from the raisins. Winemakers will say that "soaks up" 1 or 2 Brix.
Well, the Dutton Ranch Pinot initially had higher sugar levels than I would like, and they soaked up even higher.

2002 Eno: Zinfandel- Teldeschi
Fermentation is very active. Pushing a large cap. T-bin is at 89° versus Waffle which is slower fermentation at 78°

2002 Eno: Syrah- York
Fermentation is nearing completion. In an ideal world, in the Australian Shiraz tradition, I would have pressed the wine today at around 3 Brix into barrels. Instead, Tom and I will press tomorrow (Wednes) one of his wines and my Syrah.

2002 Syrah- York Vineyard (Amador County)
Bin 1	Hydrometer- 3.1 Brix	79°	Excellent color
I hope tail end of primary fermentation and malolactic will occur in barrel.