This is the second year for the vineyard. I’m very pleased with the way things have turned out so far. The few clusters I harvested have given me an idea on how much I can expect per vine (11-12 lbs) and what kind of acid and sugar levels I might get (24 Brix, 3.7pH, .8TA). This is very good for the low desert. I think Barbera was a good choice in my case.

Here are some photo’s of the vineyard this year. I wish I was a better photographer, but these will have to do :-):