SUNDAY, SEPTEMBER 14, 2008-VINTAGE 2008

This Sunday, Uncle Winepath has started the 2008 Cabernet Sauvignon maceration. About 100 lbs of lowly central California cab was crushed, using traditional methods (feet). At an acceptable BRIX of 23.3, following an overnight cold soak, the must was inocculated with red pasteur yeast (at 20C) and now, after 48 hours of furious pink foaming with strawberry/apple /cherry aromas filling the chateau caves- we have a real macho FERMENTATION.... The cap is being religiously broken twice/day by the winemaker and the sugar is rapidly dropping as we speak. After the capricious last year's vintage of 2007, following 8 months in new french oak barrel (which now is bottled-not discarded, thanks to our wine experts Junebug, Lady Sea, Uncle N, Uncle Piroca)- this year's wintage appears to be less robust, but who can tell ?