Our week in pictures and videos

There is a lot of overlap in the cellar during Crush.  Presently we are doing all red grapes. We bring ripe grapes in, crush them and inoculate them for fermentation and press wine from the fermented red grapes in an awkward Cellar dance.   There are bins to monitor and punch downs to do; when they are dry, we inoculate them for secondary fermentation and press them from the skins, seeds and, when we foot stomp them, from the rachises (grape stems) as well.  Our week in pictures and videos…

Minnick Hills Syrah is ripe and ready to be made into wine.
Minnick Hills Syrah is ripe and ready to be made into wine.

We foot stomped two picking bins of Syrah then poured them into deeper fermentation bins (where I finished foot stomping them) in the following two videos.

Punch down demo by a newby: push, pull, repeat…

This video is a bit over 2 minutes of me punching down a bin of Syrah.

Have you ever wondered why we press the wine from the solids? There is a lot of liquid caught up in the skins and such, so we use the press to retrieve most of it.  Different winemakers have preferences for how hard they press.  Check out the amount of Cabernet Sauvignon wine we gained from pressing; this tank was pretty full when we finished all seven of the bins.

Hope you had a terrific week, Cheers!

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