News from the vineyard.  
Most varieties at this point are through veraison, but a few later ripening varieties like Traminette and Catawba are still in the early stages of berry softening and color change.  It is encouraging to look out the top door at Fall Bright and see purple!!  Those grapes in view are the last to ripen Cabernet Sauvignon.  Our warmer sunny days have been great.

The table grapes are ripening.  We are eating Canadice as are the birds and bees and the NY Muscat are tasty with a spicy flavor I enjoy.  I haven't walked out back to check on the Aldens.  These 3 varieties are sold as table fruit, with a few winemakers picking enough for wine.  

We have added a Vinifera Blend to the list:  Eye of the Pa'tridge is a blend of lightly pressed Merlot and ripe Chardonnay.  This wine is nicely balanced, beautiful rose, crisp and scrumptious.  Give this serious rose a try. 
   
I overlooked putting PVPP Polylact from Scott Labs in the hard copy of our catalog.  It is in stock and in the online additive list and in the PDF copy of the catalog.

Cold mix sparkolloid is back in stock.  We recently learned that this is made for use in juice, while we have been using it in wine on an amateur basis with good results.   For us it has dual use.  We use it for the opposite charge before or after using Bentonite.

We have added a new line of oak chips.  French OakPlus Fines are a smaller chip with a medium toast,  5-6 weeks of contact is sufficient with 8 weeks for full extraction of flavors.  Tom has used some of these chips on the Eye of the Pa'tridge and is very impresses and pleased with the flavors.  We like knowing how long for contact time.