|
|
|
|
|
You might stop by during this time frame, it is a beautiful time of the year with a lot of activity going on. You might see grapes being picked in the vineyards or grapes being processed in the winery at either the crush pad, in the fermentation room, or at the press. If you are lucky and able, we might let you punch down a 2 ton fermenter. Be my guest! Of course we might be very busy w/ no time to chit chat so be prepared for a grumpy tired vineyard/winery owner. |
||

Renown Chef Todd Muir