Crush is much closer to an end

For my Group 5 2013 Crush is just about over.  We still have to record temperature and Brix for Syrah, Merlot & Viognier, but the heavy work of punch downs and pressing is now behind us.  A few more varietals will come in next week that other groups will have to work with.  If today’s sunny, warm weather could stick around until we wrap up it would be fantastic – but we don’t think that will be the case here in Walla Walla: first snow is anticipated before Halloween.

It was a full day of pressing fruit to be sure we got it all in promptly with time to clean up; unlike last week when there was still working to be done as the sun was setting.  Four huge bins of Merlot, our bin was the smallest and last, and two bins of Malbec.  The first three bins of Merlot were pressed before lunch, the last three bins, student wines, were pressed this afternoon when all group members could be present.

Sometimes it gets tight in the cellar and you need to squeeze things in or out!
Sometimes it gets tight in the cellar and you need to squeeze things in or out!
Six bins of wine ready to press!
Six bins of wine ready to press!
Drawing out the Merlot wine before lifting the bins to fill the press.
Drawing out the Merlot wine before lifting the bins to fill the press.

 

 

 

 

 

 

Merlot wine with the skins and seeds going into the press.
Merlot wine with the skins and seeds going into the press.
Blue sky, red wine.
Blue sky, red wine.
A geyser of wine from the press.
A geyser of wine from the press.

 

 

 

 

 

 

The glass on the left is freerun and first press with most of the residual yeast, on the right is the end of the pressing - much more green in flavor from the seeds.  Both taste excellent already!
The glass on the left is free run and first press with most of the residual yeast, on the right is the end of the pressing – much more green in flavor from the seeds. Both taste excellent already!

Enjoy your weekend, I have lots of studying to do for my first Soils exam on Monday!

 

 

 

 

 

 

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