Lone Oak is ready to press! Yeah.. Monday we are going to press the Lone Oak Pinot. I was hoping to have this thing go on for longer, however, as usual, the yeast and nature has the final say. We kept the must cold soaking under 50 degrees for about five days after crush. Once we brought it out of the cold room, it took off in no time and the must came up to 80 degrees in two days, then 90 degrees and before we knew it, here we are, five days later and Brix is at almost zero, ready to press. In any case, it followed almost the same trajectory of fermentation of the Sonoma Cost Gap’s Crown pinot, so it should be very interesting to see how it develops.
We are going down to the winery on Monday morning to press and will have some pictures to share from that event.