Color me Purple

As we are getting into crush I seem to have a knack for getting soaked with wine and water. With the grapes coming in like crazy (even though we are not at max capacity yet), we are already a few hours behind by the time we get into work between the pump overs, punch downs, inoculations and additions.

Steve and I are going to be working the "PM" shift for two weeks now, and got our first taste of the late shift on Saturday; definitely a lot more cleanup, which is hard to believe. However, there are some benefits to working the late one; we can crank the music, have a brew, get to clean up the leftover lunches, and sometimes we even get dinner, which is typically leftovers from an evening event or wedding. Last night after work we got treated to crab souffle, fillet Mignon with prawns, which we paired with some Estate Bordeaux blend, Cab and Santa Cruz Mountains Pinot.

I really love making wine. Being around all this fermenting fruit has been driving me crazy to make my own wine. So, I decided that I will. I am picking up a quarter ton of Dry Creek Zinfandel must(crushed grapes) early wednesday morning, and am very excited.