Austin ferments

Our co-operative wines for 2008 are fermenting along nicely and the sangiovese and zinfandel (pictured here foaming like mad during punchdown) will be ready to press within a week or so. Barrel fermented Carneros chard is just now completely dry and gets a stir daily to move it along the way to smoothing out and gaining complexity. All to say that if you want to see your wine at this early stage of its life you better do it soon!

WOW - Old world Chianti

We all fall for great labels sometimes and this 2005 Fattoria Monsanto Chianti Classico really pulled me in. Looks like a postcard someone sent from Italy 40 years ago. Nice wine too - big dose of sangiovese like a good Chianti should have with 7% Canaiolo and 3% Colorino for those of you keeping score at home. Here in Austin pick it up for $24 at Tony Mandola's (along with some great Italian groceries or takeout).