We had been talking about it for weeks, and now that the great Seattle mess of a winter allows for safe navigation across our city, we thought it was about time for another racking, and carboy sampling while we were at it. 

Our wine was noticeably different than back in early November when we racked it for the first time – the wine color has deepened into a brooding dark red that is almost black in the carboy. I was really surprised at how much sediment had collected at the bottom of the carboy and rossi jug. The sediment was clearly adding the bright redness to the wine previously.  Out of the carboy and in the glass, the wine was not as dark, but still a nice light garnet red.

Before getting to work, we sampled our newly oaked cabernet sauvignon and were impressed with our young wine…. still a bit tart but maturing nicely and definitely “drinkable.”  This was encouraging!

The second time around, the racking went much more smoothly than the first time, and our wives even commented on “how easy that was.”  We are clearly learning something.

Now onto naming and designing a label.  Any suggestions?

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