So far, and keep in mind that harvest for me is only 4 days old, this has been my calmest harvest. The last 2 years I juggled full time bar work, full-time production work, while also making my wine. This year, starting this weekend, almost all my time and focus will be on my wine. Since I don’t (relatively) make that much wine, that means perhaps this won’t be an overly exhausting couple of months. Of course things have yet to really kick off, so all these observations are subject to change.

Every year I’ve made wine so far, I’ve felt too short on time to actually dedicate to what I am doing, to my wine. This year is different. More time, more focus. And feeling like I am actually Doing This. No longer can I consider this a trial, an exploratory endeavor. My production is jumping up to ~450 cases. Not an insignificant amount of wine, and not an insignificant investment. This is insanely exciting.

Tomorrow I round up more grapes. 1 ton of Pinot Noir from Sojourner Vineyard is coming in the door. Maybe I process tomorrow night (after my bar shift?), or else I wait until Saturday. Either way, soon the punchdowns begin.

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What will help you deal with tomorrow's heat wave? Watching me and my buddy G Ploch sweating over the crab cakes we'll be cooking up! ... See MoreSee Less

Seafood Sunday 6/25: Crab Cakes!

June 25, 2017, 1:00pm - June 25, 2017, 9:00pm

We will be serving up Dungeness Lump Crab Cake with melon relish and Old Bay Aioli this Seafood Sunday at Teutonic. In addition, Corey Schuster of Jackalope Wine Cellars will be here pouring his delicious wines. It's going to be a hot one on Sunday, so come on over and enjoy some cold wine, good food, and great company! As always, no RSVP necessary, just show up. The food is available until it runs out. We open at 1 pm. Well behaved kids and dogs always welcome.

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