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In 2002, our first year as a cooperative, we fermented just Pinot Noir.
2 tons from the central coast appellation - near Monterey, and 3 tons from the
Anderson valley appellation (two Beaujolais clone and one Jackson clone).
In 2003, we branched out and got 2 tons of Syrah and 2 tons of Merlot in one
big shipment. It was the most we had done at one time. We crushed
and processed a ton of grapes each hour. Pretty good for a bunch of old
men...
In 2004, we got 1.5 tons of Zinfandel, 2 tons of Cabernet Sauvignon, and some
assorted blending grapes for the Cab (0.4 tons Cabernet Franc, 0.4 tons Merlot,
0.5 tons Malbec). |