While crush ended in mid-October, harvest still goes on. And, of course, so does bottling preparation and wine marketing. By "harvest" I mean that all of the wines are not yet through primary and secondary fermentation and have not been sulphured. Therefore, I continue to monitor the progress on a daily basis and make decisions about the best ways in which to achieve our goals for each lot. So far, most of them have been "well behaved children" and I’m very excited by the overall quality of the vintage.
Given the slow-down post-harvest, I've had more time to sell wine, which after all is the point of making it! Sales have been going well, including the addition of a Colorado distributor and several local restaurants. Also having more time allows me to do leatherwork as I'm preparing for two Holiday Shows.