Brennan Vineyards Is STILL Harvesting!

Crusher/De-Stemmer

Another busy week scheduled here at Brennan Vineyards.

We are harvesting Ruby Cabernet in Newburg as I write this and will pick Cabernet Sauvignon in Newburg today as well. Up on the High Plains we are also getting Roussanne today. The Tempranillo we got from Cross Plains should start fermenting in the next day or two.

And once we process the Ruby and Cab tomorrow we are going to be pretty close to full capacity at the winery. The problem is we still have over 100 ton of red grapes still to harvest this season, and no tank space.

So we are going to have to ferment these as quick as possible and get them in some smaller storage tanks so we can use are big tanks to ferment. It is going to be a juggling act for sure this year. I have to get back to Newburg now to help harvesting.

About Todd Webster

Accomplished winemaker, Todd Webster, began his career in the wine business as Operations Manager for a distributor in Fort Worth. It was in that capacity that he met Trellise and Pat Brennan. He joined Brennan Vineyards and began his formal education in Viticulture and Enology at Grayson College and Texas Tech University. Todd plans to begin the Enology Certificate Program at Washington State University next year.
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