I've Been Picked, I've Been Picked

So here's the deal guys. I have been slacking on letting you know what's up. Why? Because I wanted to enjoy my last days of beautiful sunshine. I knew I was getting sweet early and those wine-dudes were going to cut me off before I got too sweet and therefore hot later.

I have to admit, I taste good! I am loaded with exotic fruit, floral notes and succulent stone fruit character. They decided to pick me 10 days ago now with moderate sugar 23.1 brix, and juicy acidity (pH of 3.49 and TA of 6.45 g/l for those that care, I know I wouldn't if I were you). My skins were soft and gushy, my seeds were brown and nutty. Simply put I was optimally ripe and my makers are pleased.

So, here is where it gets interesting. Those winemaker dudes really are confusing. I mean they have no idea what they are doing with me. All they want to do is experiment with me and figure out how to best showcase my deliciousness (if that isn't a word, it should be). They split me in half, taking half of me directly to a press with my whole cluster in tact trying to be gentle and delecate. We all know Jordan and Tim are delicate guys! The other half of me they decided to destem and let me sit on my skins for 5 days before pressing me. They say it was because they thought my skin was tasty too and the wanted to get some extra yumminess as well as get some added textures for me as a finished wine.

So since then I have been slowly perculating along on my fancy dancy yeast that I brought with me from the vineyard. They didn't want to add any weird commercial stuff because they think I am awesome all on my own. So know it is all about being low and slow, with me ferment temperature and sugar depletion that is. I'm not a low riding 1970's Cadillac! This is to help me retain my beautiful aromas as I sit here in these special french oak barrels from Jupilles forest. They come by and stir me up each day. Really they are pampering me. I heard I am getting some more neighbors soon. I have had a few barrels of my buddies Chardonnay from a couple hill blocks around already, but apparently more of those cool guys are coming to hang with me next week. Sweet, I love company and it turns out they plan on blending us all together at somepoint anyway to make Nevaeh White 2012.

Well that's all i got for now. I plan to check in again sooner this time.