Crushed, pressed, and in the barrel
It's done. The Cabernet Sauvignon and Merlot 2007 vintages are now in barrels.
I would not want to be a professional vineyard farmer. Being dependent on nature and the weather is not fun. Now I know why my farmer friends have a difficult time smiling, and why around here so many people look relieved when the Pumpkin-fest (our local harvest celebration) finally arrives.
What kind of crazy year this was...
Of course, the wine being in the barrel does not mean that the work is over. The wine will soon need to be racked (removed from the lees that settle to the bottom), and I noticed one of our new barrels is leaking... just a bit, but that will become a problem that will need attention quite soon. (Isn't it odd that in 2007 the best wine quality still uses a technology from 400 or more years ago. It's been around so long that every part of barrel has it's own special name.)
So, how did the SassenRanch 2007 vintages turn out? I don't know yet. Tasting newly fermented wine is like... well... maybe like sipping perfume. It's the nose... so much volatile chemistry is still going on. After a few months in the barrel, it will calm down. Then, I'll have a much better idea about 2007, and where it's headed.