Dr. Sonny Hardman, winemaker, discusses the Riesling plantings.	Looking out over the vineyard at 2,000 feet above sea level.	Merlot about 3 weeks from harvest time.
Water droplets from mother nature get absorbed by the vine; thus every glass of wine is flavored water from the sky.	Tasting for ripeness. Dr. Hardman discusses why BRIX (sugar ripeness) is only one measurement for ripeness.	Riesling destined to become a chilled experience in someone's glass.
What do you do with grapes when you can't crush them yet? Place them in a refridgerated container so they retain their characteristics.	Glasses of Seyval Blanc, Riesling, Cabernet Franc, Merlot, and Late Harvest Riesling all accompanied our home-made lunch.	Seyval Blanc grapes are loaded into the bladder press "crusher" to be squeezed of their precious juice.
Loading "product" which is primarily water gets heavy!	Underneath the bladder press is just squeezed, frothy Seyval Blanc juice, sweet & acidic.	The heirs to the Persimmon Creek empire, from left Mitchell, who handles much of the "crushing" with the bladder press for dad (at age 12), and then Hamilton & Brigham (the twin torpedos) fill in the rest of the blanks.