Winter at Noble Hill
The Noble Hill Chardonnay 2014 is cooking in barrel. These simple gadgets allow carbon dioxide to escape from the fermenting wine while preventing stuff from getting inside the barrel
Our crush setup for Sauvignon Blanc. Whole bunches cooled overnight to 5-8 degrees, sorted as bunches, crushed, left on skins for two hours, and pressed to tank to settle.
I almost forgot to post photos of the big beginning of year party. This year we recognized Sunette and Wayne’s fifth year with the company.
Harvesting Sauvignon Blanc at dawn this morning. This is our first big batch (about 6 tons: still quite tiny for a commercial winery!) and the fruit looks really nice. Can’t wait to get it to the press.
Grapes on their way to glory. This is the Chardonnay 2014 bound for our single vineyard Blanc de blancs