About 20 of us from Portero were at the crush yesterday. I checked on the grapes when I went to crush camp on Tuesday and they were fermenting well. Chris the wine maker told us the alcohol was about 13.5% when we tasted the run off and various crushes yesterday, and that it should be about 15% when the fermenting was done.
I smelled a lot of black cherries in the wine, and a bit of floral, which Chris says may go away by the time we do the barrell tasting in Feburary or March (2009).
I have a few pictures I took from my iPhone yesterday at the crush attached.
