Grapes are coming.

We are receiving 200 lbs of grapes this weekend, October 4, 2008: 100 lbs of Vidal Blanc and 100 lbs of Merlot.

We are still waiting on word of the Cabernet Franc and Cabernet Sauvignon. The initial order had been for 200 lbs of Cabernet Sauvignon, but that was changed this past week when we found out that we could get some Virginia Cab Franc.

The plan is still to make Ebrietas as a red blend, but the blend has taken on a new dimension now that a third varietal is in the picture. Having no experience blending, it will be interesting to experiment later with different blends of the three reds. I dont know if we will just combine all or combine two and bottle one on its own.

We will drive up to Mt Airy, Maryland this Sunday to crush and de-stem the Vidal and Merlot. Although we have some ideas, we have yet to purchase travel vessels. It looks like we will use 20 gallon food grade buckets from Home Depot.

Once back from Maryland, we will let the Vidal must (skins, seeds, juice, pulp) sit for a few hours and then press the must to extract the juice. This juice will go into a smaller 6 gallon carboy and yeast will be added to start the fermentation process. The Merlot must will be fermented with juice, skins, seeds and pulp and pressed only after a few weeks once fermentation has finished and we have gotten enough flavor from the skins and seeds. The Merlot must will also be pressed into a 6 gallon carboy to age and go through any subsequent fermentation.

Our hope with the Vidal is to leave a bit of residual sugar, which will mean a lower alcohol wine with a sweet taste. The Vidal will probably need to age for at least 6 months, possibly a year until it can be released. We have not determined when we will bottle the Vidal.

The Merlot and the other two red varietals will age much longer than the Vidal. Regardless of when we decide to blend and bottle, Ebrietas, in whatever form it takes, will not be available for at least a year and half to two years.