Thursday, September 26, 2013
However, I think I may have a little bit of wiggle room; the acid in the Syrah needs to come down a little (otherwise the flavours are great); seed maturity is just a tad off (photograph); and the skins are only just beginning to give off good colour. The Cabernet Sauvignon, although it has higher sugar than the Syrah at this point, is still showing a soupçon of unwanted herbaceousness about it and, at a push, could possibly hang in there for another two weeks. Just, maybe. At least all my feathered friends will be happy about the extended hang time in Vinoland.