Final Harvest - Thanks Howie and Alan!

Harvested the cabs today. Thirty-one lbs. of fruit, turned to 3 gallons of must. The numbers are beautiful! Brix at 23, pH3.5 and TA .65.

Thanks again, you guys - I was going to pull them last week at a much lower pH.

We now have about 2.5 gallons of merlot/syrah blend in a carboy, pressed Saturday after extended maceration; nice color, interesting nose somewhat acidic. Looking forward to tasting it in a few months. We also have 8 gallons of zin must now in extended maceration.

But if I had to guess, todays cab harvest will definitly be the best of the vintage here at Millcreek Vinyards!

Great! Keep us posted and we'll have to get together in about 3-7 years for a tasting!

Harvested the cabs today. Thirty-one lbs. of fruit, turned to 3 gallons of must. The numbers are beautiful! Brix at 23, pH3.5 and TA .65.

Wow! Those numbers are about as good as you can get. What yeast strain are you going with? (Just curious)

Pastuer Red from Red Star,