Busy day. What style of wine do you make?
This was a New York Sauvignon Blanc. I was supposed to get the equivalent of 30 gallons+ of California Sauv Blanc, but due to power outages, they could not ship. Normally, I can get top quality grapes from California 48 hours after they have been picked, transported here to the Steel City. Once I found out about my shortage, I scrambled and found some juice in New York.
I did not get 30 gallons initially, as I was uncertain about quality. So I bought ~12 gallons and had a wonderful fermentation. DW and I went back to NY and purchased some more a few weeks ago. Sauv Blanc is a fresh, easy going white that DW and I enjoy nightly with a plate of mini carrots, fresh green/colored peppers, cuke slices, celery spears cherry tomatoes and various dips. It can be drunk young or aged.
I have 12 gallons of South African Sauv Blanc and 12 gallons of Chilean Sauv Blanc ordered for May 3rd, and I offered to take more if local wineries cannot accept their shipments. Under the circumstances, charitable tastings and tasting rooms are shuttered, so sales are down. The winery where I help out, is doing deliveries and curb sales, but not like our usual sales rates.
I make all kinds of wine, whites, reds and roses'. As a total wine snob, identified by some forum members, I'm spoiled for California grapes. I dabble in Chilean, which is a cool climate area, hence, not as alcoholic, as they don't get to California ripeness. On May 1st, I'm getting the equivalent of 70 gallons of Chilean Chardonnay, which I will do a barrel ferment. On the 13th, I'm getting the ~15 gallons of Chilean Syrah. Part will be made into a rose', and the remainder into a full bodied red. Idle hands do the work of the devil!