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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). |
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