Picking Up Used Barrels; Punch Downs

After commuting back from Sunnyvale, I drove up to Santa Rosa to pick up (3) 2000 François Frères barrels from Merry Edwards.

Seems all I do is drive. In addition to my 100 mile commute from San Francisco to Sunnyvale (~100 miles), I drove 63 miles to Santa Rosa, then 60 miles to the winery, and finally 15 miles back home. My driving total was close to 230 miles. But I love it, for making wine is my passion.

Around 10 pm, Tom helped me unload the barrels, weighing 100 lbs. each. I labeled each of barrels with our naming convention:
EN0001 (means EN= Eno; 00= Year barrel was made; 01= number of barrel)

I ordered 2 new Vernou barrels that Tom plans to pick up w/in a couple of weeks.

Around 10:30 pm, I punched down all my Dutton Ranch Pinot, took temperatures and Brix (sugar) levels. I also punched my Teldeschi Zinfandel.

2002 Eno: Pinot Noir- Dutton Ranch
Very actively fermenting at different rates.

2002 Pinot Noir- Dutton Ranch (Russian River)
100% Pommard T-Bin	RC 212 yeast	2 Brix	80°	Actively fermenting. Temperature holding steady. Dropped -4.5 Brix in 24 hrs.
25% Pommard/75% 115 T-bin	Assmanhausen yeast	10.5 Brix	85°	Actively fermenting. Increased temp by 10°. Dropped -9.5 Brix in 24 hrs.
Smells like undergoing ML fermentation. Carbonic fermentation is evident in the whole berry clusters- which are bursting with complex flavors.

2002 Eno: Zinfandel- Teldeschi
One bin is dry; the other is working slowly.

2002 Zinfandel- Teldeschi Vineyard (Dry Creek Valley)
Bin 1 (Waffle)	SYR yeast	NA	NA	Smells like ML fermentation.
Bin 2 (T-bin)	SYR yeast	0.75 Brix	66°	Temperature moderate (only -1° since yesterday). Working very slowly. Hoping it will work itself dry.

2002 Eno: Syrah- York
Took a quick peek and took a wiff. Should mellow out in a couple of weeks. Can't wait! I'm excited about this wine.

Around 11:30 pm, I left the winery. Another long 20 hr day, clocking in 230 miles. After the harvest, I need to chill. I will workout, get massages, and drink some wine.