Yesterday was a glorious day despite the occasional down pours of rain. We spent several hours at Vint Hill Craft Winery where we sorted and destemmed Cabernet Sauvignon from California. It’s not easy work. Backs began hurting and it does become somewhat monotonous.  Sorting grapes is about equivalent to being at a potato chip factory watching the conveyor belt passing by and watching for the defective potato chip. But these were the grapes that were going to be in our own bottles of Cabernet Sauvignon and that just made it seem worth it. Somehow that made all the difference and we kept at it until we were called to the lab to check the brix, ph and tartaric acid levels of the resulting must.  To see a video of the October 10^th experience of sorting Merlot and Cabernet Franc, visit Wine Trail Traveler winemaking blog.