2024 saw an early harvest in Hopland with the Sangiovese grapes coming in almost a month ahead of the previous year's vintage. The temperatures didn't drop enough overnight, so the grapes arrived at the winery at 60°F. We decided to destem and press the must after a quick 30-minute rest. Normally, we like the grapes to be a bit cooler, between 50°F and 55°F, to better control color and tannin extraction. The grape skin's pectolytic enzymes are more active at warmer temperatures, releasing more color but also more astringent tannins, so we pressed earlier than normal.

---