My Big Fat Greek Dinner

In our tradition of celebrating the grape harvest up at the lake, we have a traditional greek dinner and open a bottle of the previous years product. And more food than Dionysus would have at a feast.

And I have to tell you...not too bad.

The sugar content had to be boosted a bit because the vines got a bit of a late start. That may have led to legs that may have been a bit heavy, but not outrageous- hints of scents from port or sherry, but still a good table wine with dinner.

Decent legs, deep muddy cherry nose (no Rudolph puns please), slightly acidic but smooth.

All in all, I was quite impressed. We had opened a bottle New Years (which tasted quite young) and you can tell how it has mellowed.

This year is going to be a little tight for time. Hopefully, September will bring some hot weather to give the grapes the final push. I'm a seriously thinking of investing in a small oak barrel for the vineyard. That should help lengthen the fermentation time and take care of the acidic nature.

Last year we got about 8 or 9 bottles from the plants......that probably puts our wine at some of the most expensive you'll ever see.