Counoise and mourvedre pressing

Yesterday we pressed the counoise and the rest of the mourvedre.

I had a half bottle of the mourvedre left over from pressing and tasted it last night side-by-side with a decent, simple cotes du ventoux. Our mourvedre was much bigger and had an impressively long swallow with licorice and blackberries in the finish. It was a little bit too rich for me, high in alcohol and lacking acidity. Might be very good blended with the others.

Update on pressing and racking. Tally

We pressed some of the mourvedre and racked the grenache and the syrah. That left us with an odd 3/4 bottle of grenache that Coleman took home and drank. He pronounced it "superb" and said it was, "better than last year. I think it's much more than a pleasant young wine."

So here's what we have, in gallons, where G=grenache, M=mourvedre, C=counoise, S=syrah, and "n" indicates native-yeast fermentation.

In the carboys:
G/S cuvée: 6 gallons (mostly syrah)
Gn: 3 gallons
Sn: 5 gallons
M: 8 gallons
G: 3 gallons

In the buckets still fermenting (approximate):
Cn: 2 gallons
C: 2 gallons
Mn: 3 gallons
M: 3 gallons

Summed up:
Native yeast cuvée:
Gx3, Sx5, Cx2, Mx3

Innoculated:
G/S 6
M 11
G 6
C 3

39-40 gallons of wine = 200 bottles, total production for 2008.