G. L. Pease
The Pinot harvest is officially over, at least in our little corner of the world, and the juices have been merrily fermenting away. It’s been an incredible experience for me to work with and learn from Scott Rich of Talisman, enduring early mornings picking in the vineyards (those who know me know that I do not normally get up before the sun, but I somehow managed), endless hours hand-sorting clusters, de-stemming, macerating, punching-down, pressing, barreling. Now begins the seemingly endless wait for the wines to luxuriate in their oak casks for as long as two years until ready to be bottled, and then to rest in the bottles for another year or so before being ready to drink. Fortunately, I’ve got some bottles from previous vintages to enjoy in the interim, though not nearly enough of them to last.