The old fashioned way
I went back down to Mosier to get some more Syrah as a kind of experiment. I now have Syrah from the 11th, at 23 brix, and from the 15th, at 24 brix. Not a big difference, but still, two different levels of ripeness. With such a small quantity of grapes I didn’t bother getting a crusher/destemmer and so me and Elly did it by hand and foot, the old fashioned way.
I thought having a glass of wine while treading would inspire me, as it did.