We pressed out the last bin today—the second batch of Ovalle Syrah. It’s all in barrel for the winter. Phew. This was a very long harvest.

Noooooo…. Ed just called to let me know we’re getting another half ton of Pryor Syrah. I don’t know what happened—his workers started picking the wrong block, and it was either send us the fruit or dump it. I am so tired of punching down must. This will make it close to eight tons for the year. On the bright side, the Ovalle Syrah we already fermented looks really nice.