David Vergari

A quick harvest update by guest writer  David Vergari.  David is the  winemaker at Thornton Winery, located in  Temecula Valley Southern California.

We. Have. Grapes.

…so we pressed the juice off their skins and, what the heck, let ‘em ferment away.  Did you know that one milliliter of fermenting juice has between 120 and 180 million little yeast cells going about their business?  There’s a thousand ml in one liter and it takes 3.785 liters to make a gallon, so we’re talking about BAZILLIONS of the little fungi converting sugar in the juice to wine.  Amazing, just amazing.

Nearly all the white grapes are “in the can” so to speak.  Most everything looks pretty darned good.  I can’t wait to get my hands on the Roussane because last year’s turned out so well.  Will lightning strike twice?  If I have anything to say about it the answer is yes, definitely.  We’re also waiting for some Arneis and Vermentino to ripen.  Both are Italian varietals from which I made small-lot, experimental wines at Joseph Phelps Vineyards.  Now it’s time to make commercial-sized quantities; these may be varietals to keep an eye out for.   We’ll see.

Some of the red grapes are starting to hit their stride, like Barbera and some Cab Franc and Petite Verdot in the De Luz district.  We’ll be picking them soon enough.  Patience is a virtue…I will not mess up the pick decision! 

Take care.  Pull the cork.  Enjoy life.