The first 2007 fruit to come to Crushpad was the Sauvignon Blanc from Galleron Road vineyard in Napa Valley's Rutherford district. Just as a heat wave was closing in on California, we got the Sauv Blanc out of the vineyard at 25 Brix. This year's Galleron grapes are ripe with Mellon flavors, and still have a nice edgy acidity.
Fermentation will take about four weeks now that they have begun. The fermentations are bubbling away in Crushpad's new cold room. Fermenting in this cool environment allows us to control the rate of fermentation, which is critical for white wines.
More to come, we just wanted to share the news that things are underway for Harvest 2007.
