It’s no secret that 2018 was a large harvest for California vineyards and wineries. One only has to look at the state’s crush report for that year to see that total tons crushed were up by 7 percent, or 268,000 tons, when compared to the 2017 vintage. With all those grapes harvested, processed and aging in tank or barrel—how are wine producers managing all that inventory now that the 2019 vintage is ready for action? According to interviewees for this article, it&rsquo...