Pinot & Zin- Both are dry

After the 2001 Eno Label: Design Checkpoint #1 with Patrick, I drove to the winery. Since I got there around 10:30 pm, it was going to be a late night.

I saw that Tom had picked up my 2 new Vernou barrels from Napa Valley Trucking in American Canyon. They looked beautiful-- gorgous wood wrapped in plastic. See picture below:

I punched down all of Tom's fermenting wines. Around 11:30 pm, I started taking numbers on my pinot and zin- both undergoing extended maceration. Here's the hydrometer is telling me that my 2002 Pinot Noir: Dutton Ranch is "dry" (no more sugar left):

Here are the details:
2002 Eno: Pinot Noir- Dutton Ranch
Both are still pushing a slight cap from malolactic fermentation. Each are tasting very nice and could be pressed either this weekend or next weekend.

2002 Pinot Noir- Dutton Ranch (Russian River)
100% Pommard T-Bin	RC 212 yeast	-1.6 Brix	66°	Complex flavors. Slight spritz so undergoing ML.
25% Pommard/75% 115 T-bin	Assmanhausen yeast	-0.5 Brix	68°	Bright cherry and alpine strawberry flavors w/ nice backbone. Little mid-palate. Still pushing a 2" cap; Undergoing ML. Put visqueen on.

2002 Eno: Zinfandel- Teldeschi
Both bins' caps have fallen. Paul Draper from Ridge believes a wine is ready to press once the cap has fallen. I'm planning to press this on Saturday straight into barrel.

2002 Zinfandel- Teldeschi Vineyard (Dry Creek Valley)
Bin 1 (Waffle)	SYR yeast	-1.0 Brix	61°	Fallen cap. Nice finish. Nose smells great; assume ML is done.
Bin 2 (T-bin)	SYR yeast	-0.6 Brix	63°	Fallen cap.

Around 12:30 am, I drove home with no one on the roads, listening to Nelly's Nellyville.