I had entertained the idea of starting a home vineyard on a family property within eyesight of downtown for several years. I had hesitated because I was not certain which cultivars would do well at the site.
The flavors are lovely, with the wine just starting to shed its fruit and show some secondary flavors.
Potent and provocative, the scent of fermenting grapes saturated the air. Every step forward through the must of warm, soft, Pinot Noir grape clusters felt like trying to move quickly through a swimming pool with leg weights on. The cap was heavy and hard to stir. Yet we persevered, mixing the juice and cap to extract maximum color, flavor and tannin.