Like a doctor visiting patients in a hospital, we went through all new wines from this harvest, though at the moment nothing can really be classified as a wine. Mostly we have clarified juices awaiting inoculation (the addition of yeast) and other juices in the early stages of fermentation. 

The point is to judge the taste and aromas of the ferments to see that everything is progressing smoothly and that no off-flavours or smells are developing, after-all fermentation is an organic process and not always that predictable.

Just like this Sauvignon Blanc below, it is in brand new 500 liter barrels and we are waiting for it to spontaneously ferment, it looks like we will be waiting a while…