A day during crush at Lagana Cellars

We had super help in Dawn & Gary Brumfield Monday, they also provided many of the photos that I get to share with you here.  Walla Walla is primarily composed of small wineries (like so many AVA’s) and we all have to stick together and support each other – this is an example of such an event.  Hope you enjoyed Labor Day, hope you enjoyed delicious glasses of wine… we enjoyed making wine for you.

Cheers!

#1:Lagana Wines crush pad ready for the first fruits of 2014!
#1:Lagana Wines crush pad ready for the first fruits of 2014!
#2: Loading Sagemoor Sauv Blanc on the flatbed truck.
#2: (4:00 PM) Loading Sagemoor Sauv Blanc on the flatbed truck.
#3: Unloading the Sauv Blanc from the flatbed truck.
#3: Unloading the Sauv Blanc from the flatbed truck.
#4: unloading the borrowed slide to make filling the press easier.
#4: unloading the borrowed slide to make filling the press easier.
#5: Five tons of fruit finally in the winery to process.
#5: Five tons of fruit finally in the winery to process.
#6: Dawn preparing the cleaning solutions, one basic and one acidic, to clean the equipment with.
#6: Dawn preparing the cleaning solutions, one basic and one acidic, to clean the equipment with.
#7: Jason, winemaker, cleaning the stainless steel tank in preparation for the juice.
#7: Jason, winemaker, cleaning the stainless steel tank in preparation for the juice.
#8: Me cleaning the outside equipment (the slide and press) to be sure it is ready to take the fruit.
#8: Me cleaning the outside equipment (the slide and press) to be sure it is ready to take the fruit.
#9: Tipping the fruit into the press, stems and all.
#9: Tipping the fruit into the press, stems and all.
#10: Gary and me distributing the Sauv Blanc clusters into the press.
#10: Gary and me distributing the Sauv Blanc clusters into the press.
#11: Closing the press to crush the clusters into juice.
#11: Closing the press to crush the clusters into juice.
#12: Sauvignon Blanc juice flowing from the pan, through a hose & pump into the tank.
#12: Sauvignon Blanc juice flowing from the pan, through a hose & pump into the tank: delicious!
#13: Pomace, grape skins, seeds and raichus (stems) dumped from the press after the juice has been extracted.  We shovel it into a waiting bin.
#13: Pomace, grape skins, seeds and rachis (stems) dumped from the press after the juice has been extracted. We shovel it into a waiting bin.
#14: A full tank of juice: several press-fulls of juice, hours of work!
#14: A full tank of juice: several press-fulls of juice and hours of work!
#15: Preparing the yeast for inoculation of the juice.  The temperature of the juice and the yeast must be close enough to not shock the yeast.
#15: Preparing the yeast for inoculation of the juice. The temperature of the juice and the yeast must be close enough to not shock the yeast.
#16: 1:30 AM, the crush pad and equipment is clean, we took a sample of the juice to bring to the Lab for analysis, and Jason is inoculating the Sauvignon Blanc.
#16: (1:30 AM) The crush pad and equipment is clean, we took a sample of the juice to bring to the Lab for analysis, and Jason is inoculating the Sauvignon Blanc.

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