Sunday, September 14, 2008
The tanks are fast filling with fruit, and at $4,000-6,000 per ton, a large tank can easily hold $100,000. Now at various stages of fermentation, the cellar has a strong odor, and the CO2 from opening the lid of a tank hits your lungs with a burning sensation. Careful not to inhale, one could lose consciousness and become wine soup. The barrels were just fitted with new stave inserts to add oak tones without the expense of buying new barrels. They're waiting to be filled with the newly arriving chardonnay. The tourists standing on the rooftop deck are charmed; cellar workers are sleepy and nervous.