There is quite a bit of second set fruit. Second set from is the fruit that is not on the main shoots of the vine. They are much smaller and ripen much slower. I went around at an organic, dry farmed, head trained vineyard and picked multiple varieties. The varietals I picked were Grenache (60%), Cabernet Sauvignon (15%), Zinfandel (20%), and Petite Sirah (5%). I chose to do carbonic maceration as the sugar levels are low and a dry fermentation should be obtainable.

I am putting argon into the fermenter because it does not seal and I do not want any oxygen in the there with the grapes.