Tank Vacancy & Pre-Turkey Day Topping

The cellar is an eerie place these days. Its spotless, vacant walkways lined with hollow tanks give no indication of the furious activity this very space beheld just a couple of weeks ago. The action is outside now and the crew continues as though nothing much has changed. It’s as though we are all in on this little secret that was the hectic harvest and now we continue at a normal pace as though this is how it’s always been. But I guess that’s just how life is. We share a meaningful moment with others and it feels like life should pause for us to appreciate together its significance, but of course life cannot. Time barrels ahead leaving us alone to process the fleeting moments through our individual recollections of them. It’s the times like Thanksgiving, which give us the opportunity to pause together and to reflect collectively. This year I am thankful for a time to give thanks!

Lony and Pablo topping barrels of 2010 Chardonnay.

Anyway, the action is outside the cellar on the crush pad now. The press runs with the contents of the last few tanks of young wine, the newly-filled barrels of Chardonnay are brought outside for stirring, and the older vintage wines brought outside for topping.

 Peju’s signature Sycamores have been stripped of their leaves for the winter, their spindly, exposed limbs a beacon for the brisk season ahead.

Well I wish you all a joyful, meaningful, restorative, fun and delicious Thanksgiving weekend. What will you drink with your turkey? I wonder how many people don’t actually eat turkey on thanksgiving… food and wine for thought...

Have a good one!

Cheers,

Britt

Topping

Peju Sycamores, Trimmed for Wintertime