It’s been a little while since my last post, but in terms of harvest, everything is finished! A couple days ago, we pressed the very last lot of Pinot Noir we had fermenting – a sad but exciting feeling. Nowadays, work has consisted of racking wines off of their fermentation lees, barreling down, or creating blends for their three wines, Barda (entry level), 55, and 32. It’s been a trip getting to taste all of the components and understand the decision making. I have also spent quite a bit of time barreling down wines after completion of blending. Many hours in an air conditioned barrel room!
Yesterday, the bio dynamic consultant, who guides and educates Bodega Chacra in maintaining their certification, came to the farm. I got to spend the morning and part of the afternoon with him, touring the farm, asking questions, and also tagging along while they went to collect organic cow manure from a nearby farm for compost preparation. Very interesting stuff!! Here are a few pictures from the farm!
Garden where they grow vegetables and also plants necessary for biodynamic preparations.
Opening soil jars from previous years to check development.
Cow at local farm.
One of the tractors at Chacra.