Apologies for not posting my daily image this morning as usual, but we started bright & early with our viognier harvest and it has been pretty busy. We picked the first 2.5 tons with a sugar of 23.3 Baling, which is near perfect as I like the first harvest to have a lower sugar - it gives the wine a nice freshness. I'll pick the viognier another 2-3 times, each with a progressively higher sugar level - this helps me to layer the complexity as the various batches of wine ferment in the barrel. Keep an eye open for the Rusticus 2010 Barrel Fermented Viognier, I think it will be something special. By the way, my 2009 will be bottled at the end of this week in new packaging - and it is beautiful!