Today Bruce is pressing the last two tanks of Syrah. These have been undergoing extended maceration for 47 days, since the end of the primary fermentation. During this period they have also undergone malolactic, or secondary, fermentation. Because of this extended skin contact the wines are rich in color and flavors. Tomorrow, after giving them a day to settle, they will be put in barrels.
The photo is of the key group who ran both the red and white wine productions. From the left Carlos, who can be seen at the Santa Barbara Winery Tasting Room on weekends, Bruce McGuire, the Winemaker, Shane, assistant Winemaker, and Alex who has helped at the Lafond Winery for two harvests.