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Making Ver Jus

Every year, our green harvest comes around way to early. Just as summer feels like summer, we have to pick some Chardonnay for our ver jus.

Yesterday, we picked (with the help of a small crew) about 500 lbs of Chardonnay, pressed it. and this morning, it went to the meat locker in beer kegs. Our new friend, Kim, helped us at the winery. The first juice is always amazing – vivid green. I hope we have some photos…

One of the great advantages of making ver jus – we get to test all of our equipment weeks before harvest. We found a small leak yesterday on one of our press trays. It should be easy to fix and happily it is our only problem.