On Saturday we received 1550 kilos of Syrah from Gonzalo Manzur, our grower here in the Aconcagua valley. The fruit looks great—clean and ripe. We crushed the grapes into two small fermentation bins. The fruit macerated for 24 hours, and then we inoculated on Sunday.
We also harvested the first of our Tempranillo this weekend, on Sunday. We’re picking in two stages this year, because the fruit is ripening somewhat unevenly. This first stage yielded about 700 kilos.

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