We’ve just picked up a vineyard to manage with a nice melange of varietals.
All of this in 5 Acres of 6x6 VSP.
alicante bouschet
counoise
grenache
grenache Blanc
Marsanne
Mourvedre
Muscat
petit sirah
Rouseanne
syrah
tempranillo
Viognier
its about 2/3 red by acreage, and I’m trying to figure out how many extra fermenters I’ll need. With our purchased Burgundies and estate Bordeaux we generally don’t conflict, but our Bordeaux vineyards and other Syrah can all come in the same two weeks.
Any idea how to predict relative harvest dates? The whites are not an issue we’ll barrel ferment them, just counting up the 48" fermenters I’ll need.