In the fall of 2014, a group of us from the loft spent a morning picking grapes at York Creek Vineyards on Spring Creek road in Napa. Thanks to Ed Ewing, York Creek’s manager, we de-stemmed and crushed the grapes on the ranch before fermenting and pressing them back at the design loft. Sam Starr was my main accomplice, though several loftees chipped in along the way. We aged the wine in French and Hungarian Oak until the end of the program and then bottled it in June of 2015. Sam and I have a bit to learn on the subtleties of the process, but it is drinking well.
CLICK ON THE THUMBNAILS ABOVE OR THE VIDEO BELOW FOR MORE FERMENTED FRUIT. . .