Winemaking 2009

All the pinot is in fermenters. We used roughly 30% whole clusters in all but one fermenter. (You always need a control lot) We cold soak and gently pump over for a few days before we inoculate with yeast. Right now the first lot that was picked is in active fermentation, the second lot is just starting, and the third lot is still soaking and expected to start soon. We've seen temperatures in the mid to high 80s - which is where we like them. One thing with using whole clusters is that the fermentations take a little longer to get going and a little longer to end. Everything looks good so far - I'll update in a few days.