I think we might be something like 20% through harvest. We have already received a lot of our Sweet Riesling, some Dry and some Chenin. The acids are looking great which should provide us with a great backbone for the wines. I think I have also found some Riesling from Oregon (Willamette Valley) that we could make into a very delicious Kabinett style, very very exciting. The weather is turning a bit sour on us but that might not be that bad especially is we get decent botrytis in the vineyard. May be a year where we will make a TBA??