Yes, thank you.
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
Visiting the Yamazaki Whiskey distillery outside of Kyoto. This was a treat for me. I got to have a walk through their whiskey library and taste a bit of Yamazaki 12 which is one of my favourites.
It seems that blending different batches is very important in whiskey. Instead of expressing a specific origin/terroir, the raw materials they use can be from anywhere. They buy grain wholesale. The real trick is blending whiskeys of different maturities and with different oak regimes to create a consistent flavour from bottle to bottle. At Yamazaki they even use some mizunara oak barrels which is an indigenous Japanese tree to give the whiskey a unique “oriental” taste. The whole operation was very professional and the tasting very well conducted.