The group started circulating mail today. Leaning toward:
Muscat - even more of it than 2010 (336 #, which was twice as much as 2009). We'll look at dividing the wine into a white in the fashion we've been making it, and a ramato. (We only see references to pinot grigio made as ramato, so the group is hedging its bets.) Maybe we can ferment the white in carboys and the ramato in a small poly tank. And of course, we might want to learn a bot more: references to ramato really make the process sound more like rosato than red wine-making. The phrase "in contact with the skins for some time", as opposed to just plain old done-as-red.
Red - if Mark Snyder of Angel Share / Red Hook will still have us, we'd look for east end Cab. Franc and Merlot grapes. We'd look for a total quantity like last year: 576 #. What ratios would we blend these at? Commercial wines are all over the map on this. My guess is we would make the wine separately, and bench blend to our heart's content.
S also made a run to terminal market today for more bottles (to help make room for the new wine) and generally take the pulse. No grapes at all - none shipping sooner than the coming week: slow year in CA.
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