Read Part 5 of our Starting a Family Winery Series
It was the last few days of our harvest and crush. The Sauvignon Blanc and Viognier that Donna and I had watched over so closely during the last weeks of ripening were fully fermented and safely tucked into their barrels, resting until they are ready to share. Our Pinot Noir from Nunes Vineyard in the Russian River Valley of Sonoma County was nearly finished and ready for press. I, for the first time during this experience, was feeling down and a bit sad. But it took a winemaker friend to describe the emotion accurately.
The last two weeks had been filled with work in the winery. Both Donna and I found we were missing our time in the vineyard. Early morning, in the solitude of vines, grapes and sunshine, sometimes hidden by a thin layer of coastal fog was a time we learned to cherish. We would walk amongst the rows taking grape samples, checking for quality, sugar levels and overall ripeness. Different areas of the vineyard and different clones of the same grape variety mature at different rates, making choices challenging. We strived to get our first picks as close to perfect as possible, in order to create the hand-crafted wines we had been imagining for our own, J. Cage Cellars.