Hey folks,

Haven't posted here in a few years... since 2004 I think. I've been
making wine since 2000, and for the very first time I harvested a very
modest crop, about 10 lbs, of Leon Millot grapes from the solitary
vine in my backyard. I'm writing to see if anyone has experienced
what I have...

The must was at about 1.080 SG and fermented to 1.000 in only two (2)
days. I racked from primary to a gallon jug, and when I checked it
today - exactly two weeks (14 days) from crush - it's almost perfectly
clear and a nice dark red color.

So soon!?!?

I plan to bottle after cold stabilizing once the winter hits, and
since I'll only get 3-4 bottles I'll certainly drink it young. But
I'm sure I could drink this stuff even NOW, which is unprecedented in
my experience. How about others here?

Regards
Roger
Quinta Do Placer
(formerly "ninevines" on this group)