The 2004 vintage began yesterday when I bought 12 gallons of Chardonnay juice from the PMR Vineyards—about 5 boxes or 165 lbs. I helped a little in the picking. Peter, Nigel, Barky and I crushed and pressed it. I left—with my juice—after the first pressing.
Peter added 20ppm SO2
Barkey’s sugar test during pressing resulted in about 22.5
I chilled the wine when I got home since I had no yeast to pitch.