One can learn a lot about a grape
without tasting it.
Here, the rich and even color
is a deeply blushing rose
which suggests a fine, full body,
perhaps a little bite from early tannin,
yet a wine that should age well
if cellared with some care.
The skin is firm and pliant—
soft, but not so much to bruise
unless mishandled. Not overdelicate.
This always is a plus,
for harvest can be sometimes rough.
The degrees Brix are toughest to judge
without taste or instrument. Now,
a winemaker must rely
on his knowledge of terroir
in which the grape was raised,
the season's weather, sun.
On whether these vines grew
in chalky soil or loam.
I weigh and roll the fruit
about my palm, decide
the sugar's not too high
to be problem, that
this will ripen into vintage
well nurtured to complement
almost any meal.
The proof, of course, last will be found
in my final press and crush.