Last weekend was warm and the threat of rain evaporated as the week progressed. Gradually, everything cooled to very pleasant Fall weather with mid-70’s highs and quite cool nights in the high 30’s.
We continued to press fruit at Twomey Healdsburg, but the pace has finally slowed and the crew can get a little rest. We are in the midst of pulling the 2012 Pinots out of barrel so that we can barrel down the 2013’s. The Pinot is handled differently than our other reds because it is much more changeable during aging. For that reason, we barrel down separate lots and blend them after each one has had some time to age. We also allow the malolactic fermentation to occur in barrel which we feel adds a little more mid-palate.