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October 04, 2011

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Nice update for those of us sitting in an office reading this and wishing they were in the heat of the action. I pitched in with the Eveningside chard harvest and grabbed two totes for myself; I'm experimenting with a wild yeast skin fermented chardonnay and so far the fermentation couldn't be going better. Beautiful fruit makes its own wine.

I wish the wine made itself!

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