A pressing moment.

This afternoon, Vinomaker and I pressed off the Cabernet franc (CF) that we picked October 6th.  It seems like an age since we harvested those grapes.  The entire week of October 9th-15th is a complete blur: being in a constant state of emergency can have that effect, I suppose.
Vinomaker had decided to co-ferment the CF with a a batch of Cabernet Sauvignon (CS) from a vineyard on Zinfandel Lane, St. Helena.  It turned out to be a great fermentation - steady and very aromatic.  The taste of the young blend did not disappoint.  Throughout pressing, it's a good idea to sample the wine periodically to ensure that squishing the skins, seeds and stems does not negatively impact the finished wine, i.e., elevating astringency or bitterness.  (The different levels of pressing are called fractions.)  When possible, Vinomaker keeps the free-run and the pressed juice separate, affording him blending opportunities in the future.  The free-run and the pressed juice from this wine both tasted wonderfully full, rounded and supple.  And very cherry.  It's a pity that it will be about 2 years until I get to drink this wine again.  Roll on 2019!