The year keeps rolling on and we continue to prepare for our bottling and re-opening on March 25 .
We spent the last 2 weeks emptying, refilling and blending our red wines from barrels in the back room. It always seems like too much work when we could just go through less hassle by keeping the wine in stainless steel tanks and dumping oak chips in. Then I taste the wine and realize what a great product it has become. The barrels defenitely concentrate the wines and contribute their own subtle tastes.
I look forward to tasting our new wines this Spring and hope everyone who reads this will remember to ask about our new reds that we are working hard to get into their bottles.