Rose’ and Rousanne, the shell game

First half ton of Sangiovese going into the crusher.
First half ton of Sangiovese going into the crusher.

I have a sun-fried brain, funky tan lines from my muck-boots and shorts attire, and have given up trying to clean the color from around my fingernails for the time being.  Between the two places that we are crushing we had just over 17 tons of fruit come in yesterday; 7 is for Adamant Cellars, but the rest is for us.  None of the fruit came in when it was scheduled, limited resources (labor in the vineyards, one shared truck, and minimal winery help) can wreak havoc on the plans we make.  It took some doing to come up with a reasonable approach to processing all of this fruit without having to stay up 24 hours straight.  It is Jason and I with help at each facility when others are available – 10 tons of fruit sounded daunting to me last night!

There is technique to filling the crusher just right so we don't lose juice.
There is technique to filling the crusher just right so we don’t lose juice.

Last year, as a first year in the WWCC EV program we all participated in the processing, but the decision-making was made by instructors without consultation – good thing as there would have been no consensus!  This year, interning with two small wineries, the whole picture is coming into better focus.  Staying on top of the vineyard samples to anticipate when fruit will come in, watching the weather to be sure no storms will increase disease pressure at the last minute, and having the tanks and space to move in the facility among other issues have all come to the forefront of planning.

This morning, at a not-too-early hour for me, we crushed the Sangiovese for the Locati Cellars Rose’.  It had to sit on the skins for about twelve hours (that

I came home to a salsa party in the kitchen; fresh garden tomatoes and they go a little crazy.
I came home to a salsa party in the kitchen; fresh garden tomatoes and they go a little crazy.

means we are going to be pressing as darkness falls tonight), so we will be returning this evening to finish pressing it into tanks and inoculating it.  Jason went to help Adamant Cellars process their fruit through the day – it is in the high 80’s, so I feel for him.  I chose to come home to have a nice lunch with my husband and do some laundry, write this blog and maybe (not sure there will be time) even a motorcycle ride.  Of course, seeing my daughter was a gift I didn’t expect, but it was wonderful when she arrived a few minutes after me.

Rachis in the right bin, crushed berries in the closer bin - about 12 hours of sitting on the skins should give us the color we are looking for.
Rachis in the right bin, crushed berries in the closer bin – about 12 hours of sitting on the skins should give us the color we are looking for.

Monday, all day, Jason and I will be processing the 6 tons of Rousanne that are waiting for us at the Adamant Cellars facility for his Lagana Cellars label.  With the fruit in the house we are able to make more specific plans.  Since we knew the Alborino would be processed today, meaning we couldn’t do the Rousanne this was the only option.  There should be a reprieve this week as we anticipate (appreciate!) the onset of Autumn and red grapes arrive.

Cheers!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s