We are perfecting our wine making with test batch from the 2017 harvest. Since our internship at highly rated winery didn’t pan out. We decided to procure 725 lbs of red grapes from two vineyards in Prosser, WA. area. Columbia Valley AVA. 400 lbs of Cabernet sauvignon, 220 lbs of Cabernet Franc and 100 lbs of Merlot.
Rented a crusher destemmer out of Seattle. We fermented it in six different brutes with multiple punch downs every day.
