The crew was up at 3am this morning at Persephone Vineyard to harvest Sauvignon Blanc from the Athena block on the north side. A total of 8 tons made their way to the crush pad this morning for the first crush of the season. This year, we will be picking almost exclusively "at night" (in the wee hours of the morning), so that the fruit gets processed while it's still cold. Sara Fowler, our winemaker, is very excited about this new practice, which will ensure that the juice goes into the tank at its freshest, and has nearly no opportunity to oxidize.
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