Well the grapes have finished their cold soak, and we got nice color extraction.You can see the color in the photos below. It's really pretty. And the flavor is very full. (don't know how else to describe it)
The bins have been pulled from the cold room to the warm room to come up to room-temp where we can inoculate the bin with yeast that we are inoculating, and we'll let the other bin go with whatever naturally occurring yeast is there. (We'll use AMH Assmanshausen yeast on the bin with 15% whole clusters, the other bin will "go native")
Several group members have come to help during the midday sessions. Carl, Camille, Jen, and David have all gotten into the act. Thanks for the help everyone, both in person, and via our electronic channels. Images from the final day in the cold room:
