The day began a little differently than most days of harvest do:
We weighed out for tare the two ¾-ton fermentors and loaded them into the back of my bullet-riddled pickup truck, evacuated the air from the vessels with carbon dioxide snow, and strapped the lids down tight. Once again pointing the nose of said truck easterly, we headed up to one of the highest vineyards on Sonoma Mountain, the storied van der Kamp Vineyard for a first-light pick of whole-cluster, carbonic maceration Pinot Meunier.
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