gung hay fat choy

The flood here wasn't that bad for me, but it was for others. A bunch of places had to close down and people missed out on making money. I retuned to the winery after a great holiday break and all was fine there, but we found a fish washed up near our presses. We just completed blending more than 49,000 gal. of Sauv Blanc, and our fist bottling will be 20,000 cases in a few weeks (20,000 more in Feb./March). After the different tanks/lots were blended, we worked on clarification and stabilization. Check out the pics. Bentonite is used for fining (claifying) the wine, as well as heat stabilizing so it will never get hazy if it warms up. To cold stabilize, the tanks are chilled for a few weeks with some cream of tartar added so tartaric crystals will form in the tank instead of the bottle.