I thought I’d add some photos of our first pressing this year.
The harvest brought me about 625lbs of grapes, which translated into about 50 gal of must (juice and skins). I gave some away and ended up with about 30 gal for myself.
The wine is quite tart, since I harvested a bit early to prevent bird damage from causing sour rot to spread to all the clusters. So, I am doing bench-trials to determine the best way to handle this.
Click on any photo to enlarge.