Sorry the absence, but I've been working on raising money to pay for all the grapes we're getting this year! It's not 100% official, but it looks like we're getting our first fruit on Friday. 
It's Sauvignon Blanc from Napa. Right now, it's sitting at around 23.5 with excellent acidity. If we can hold out a few more days, we will. But it's getting quite warm up there and we could be pressing on Sep 1. Since our press is really designed for small lots, it can take quite a bit of time to press whites. We'll start at around noon and we could go all day. Because SB is such an aromatic varietal, we try to protect this by pressing without oxygen contact... this calls for a lot of dry ice in the press and press pan, sparging the destination tank and then fermenting cold to preserve aromatics.
Come early Spring, the wine is ready go! And we have two barrels remaining, so contact Dave (dave@crushpadwine.com) if you're interested.
Now it looks like Tuesday
Sugar is still in the 23 to 23.5 range but flavors are still a bit green and we'd like to get more fruit salad-y characteristics... we're looking at Tuesday now.