On September 8th, 2 days after our Sauvignon Blanc was harvested, we harvested our Winemaker’s Bloc Merlot. This fruit was crushed into 1 ton macro bins and allowed to settle for 24 hours. We will punch down the next day and add yeast to start the fermentation which will take about 10 days to complete to dryness which is the consumption of all of the sugar. We will then press the bins to a small vessel and then rack to barrels where the wine will undergo malic acid fermentation – the conversion of the harsh malic (apple) acid to smooth lactic (milk) acid. The wines will be racked 1-2 weeks post malolactic fermentation, eventually blended with other varietals and then aged for 1.5 to 2 years depending on flavor expression to make our signature 2017 Winemaker’s Bloc.