Today was my second day ever actually making wine. I was helping out at a winery in Berkeley where we crushed 4 tons of Pinot Noir from Brosseau Vineyards. So what did I learn today? That grape quality can vary. Of the 8 half-ton picking bins, ripeness varied from just barely ripe to raisined. We sorted out the damaged fruit and leaves, but most everything else went into the fermenter. When I make wine I would consider sorting the fruit more heavily. I would try to eliminate almost all raisined and partly raisined berries. I don't like wines with prune flavors and I think this may be where that comes from. I also would taste test bunches that looked slightly less ripe and eliminate those as well.
I wonder if this would lead to better wine. Maybe it would just lead to one-dimensional wine...
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