Looks like tomorrow is a go to crush 4 tons of Syrah. I sampled it today and although not quite the brix I wanted, it has very nice flavors. I think the sugars will increase with overnight soak. The rain changed things a bit but not much since there was not much flavor dilution in the berry. We are looking forward to getting started with the reds and getting crush into full swing before it cools down again. We will get the grapes from Canterbury Vineyards between 7-7:30 AM and probably start crushing around 8:30 to 9 AM. We are off and running!