Chardonnay juice being presssed at Peconic Bay Winery — 20 minutes ago.

By Lenn Thompson, Editor-in-Chief

Photo courtesy of Peconic Bay Winery

Peconic Bay Winery is picking (yes picking, right now) around 21 tons of clone 124 chardonnay from its 10-acre Oregon Hills Vineyard. 

Brix was right at 22. TA and pH data isn't available yet, but I'm sure we can get that information later. According to Jim Silver, general manager:

"A smidgeon more than 2 tons per acre harvested. Nice low yields. Very clean fruit. Hand harvested and machine harvested both. It’s so tasty, it’s dreamy. I can’t stop tasting it."