Friday, February 11th, 2011...2:02 am
Pressing the Pinot Noir
The Pinot Noir was finished working fast, it was all fermented by Wednesday evening and so I collected the girls from school and we raced back home to put the Pinot Noir into the press.
The pH is now at 3.5 and I have added a malolactic culture. We have a paltry 100 lts but it is GOOOOOD!
So here it goes out of the open fermentation tank and through the press.
Chardonnay is next!