Avast Ye Scurvy Dogs – It Be Time To Make Grog!

As today be International Talk Like a Pirate Day, me thinks I be writing th' blog in buccanneer speak! Arrr! Jus' a quick update, th' Furlong Estates Vineyard Syrah finished thar six tide cold soak an' be inoculated wi' yeast on Wensdee. Th' color after th' cold soak be absolutely gorgeous. Very dark an' on accoun' o' all th' whole berries 't looked an' smelt like a very thick berry jam. Th' extended cold soak gave me some time t' get o'er me nasty cold in time t' start th' old punch downs. The fermentation be startn’ an' be progressin' nice an' slow. I like t' start them off slow so that I can get th' maximum amount o' extraction ou' o' th' grapes. Arr, makes for great grog! I so love workin' wi' th' fruit from this here vineyard an' ben fortunate enough t' get a chance at gettin' some more o' 't. As th' top side o' th' hill ripens earlier then th' lower, only 5 tons be picked ou' from th' vineyard last tides (o' which I got 2.5). Next tides they be goin' t' pick me another 2 tons from th' lower part o' th' block, so I’ll end up wi' around 4.5 tons total. Once th' two blocks be blended together after fermentation, 't’s goin' t' be a the type of grog that will shiver me timbers!

The Grog Be Fermenting, Arrr!

Earlier in th' week, I visited St. Marks Vineyards an' Stagecoach Vineyard. Th' weather here has cooled considerably an' th' vines be now slowin' down an' th' grapes be aft t' ripenin' at thar normal pace. This be givin' plenty o' hang time fer th' fruit an' I don’t think either o' these vineyards will now be picked until early Octobree.

Enjoy Talk Like a Swashbuckler Tide. Arrr! (Click here to find out more)

Cap'n Grog