All three fermenters of pinot noir are in negative territory, meaning below zero on the brix scale. Brix measures soluable solids in grape juice, most of which are fermentable sugars. Even though it's not exactly right, we think of brix as the measure of sugar. As sugar gets converted to alcohol during fermentation, brix drops. Because of a few things, including the presence of alcohol, brix actually gets into negative territory before a wine is completely "dry," meaning it has no more fermentable sugar. So "going negative" is good because fermentation is almost done.
One big worry of winemakers is a stuck fermentation, when fermentation ends before all the sugar is gone. That can lead to all kinds of problems, so going negative means you're almost home safely. Not quite there, but close enough to get excited. When everything you're making is negative, it means you're definitely close to the end of the hard work of harvest and that's really exciting.
Yesterday two of my three fermenters were drained and the skins pressed. Now there are three bins of wine to settle. One for each fermenter, and a third for the press wine. Tomorrow those will all go into barrel. Tuesday the last fermenter will get drained and pressed, and probably Thursday into barrel. Put bungs in all the barrels, wash up everything, and harvest will be officially done. Exhale.