One of the classy grapes arrived today, Pinot Noir, so I felt it was time to step up the beer quality for at least one round. Things could not have looked better coming in from the vineyard. Not only did we answer last year's record low harvest yeild with a record high yeild, the quality of amazing. The free run juice was coming off at 24.5 brix with a 3.21 pH. You could not ask for beter pinot numbers from Paso Robles. When you combine ripe flavors and classic complex earth tannins in the skins, this is the most excited I've ever been about Pinot from our Carver Vineyard. So a proper day to toast with what is still hands down my favorite beer:
I'm sure it has something to do with my love of San Francisco that this is my favorite. But most of all, it stradles that boundry between full flavor and refreshing feel better than other beer for me. So even today, after a long hot day of bringing in the pinot and getting it safely to tank (This year's trial is doing 60%, 30%, and 0% whole cluster ferments. Should be interesting to determine what the mix of stem and intact berries brings to the table.), I can still enjoy and feel revived with my post work beverage.
