Today I ran T.A., pH and brix on some Pinot Gris and Syrah. The numbers speak to me. They say, 'take a breath, you've got about 2 more weeks'. Now this is not hard and fast but my professional assessment of our fruit. The weather could totally prove me wrong and change everything but for now this is my educated guess.
2014 will be Claar Cellars second vintage working with Pinot Gris (aka Pinot Grigio). In order to get the entire team on the same page we had a tasting this morning. We bought 6 of our competitors Pinot Gris to blind taste next to 2 of our own unfinished Pinot Gris. After the tasting but before the reveal we all voiced our opinions on each wine. Then we revealed which wines were which and discussed which styles we liked best and which our customers would appreciate. I cannot indulge in the details of the outcome but I can say that this a great way to make decisions!
