It’s the last week of October and the winery floor is full of half ton bins, concrete tanks, and the amphora all full to capacity and fermenting. The five-a-day punch-down ballet and JCC Spa Camp continues to be in full swing. Today we got the Grenache Blanc from Santa Barbara and then Grenache and Mourvèdre on the 31st of October from the Rossi Ranch in Sonoma. At this point I can breathe a touch easier knowing all our fruit is in the door. Slowly but surely we are starting to press off into barrel and put the 2018 vintage to rest. I would predict we have about three weeks to go and then we can take a well-deserved break! Oh, Thanksgiving! I am looking forward to a great holiday season, full of great wine and food shared with family and friends. Cheers to another vintage under our belt.