Crush 2005
It's Pinot! After about a week of cold soak, we innoculated the grapes and watched nature take its course. Nature was in a hurry this year, and after just over three days, our grapes turned to wine and were ready to be pressed. Here's the procces:
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Tasty - and ready to go!
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10/18/2005
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Small Basket Press
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10/18/2005
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Ready to Press
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10/18/2005
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That's wine!
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10/18/2005
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Hard Work!
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10/18/2005
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Cheers!
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10/18/2005
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First Fill
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10/18/2005
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JLB Basket Press
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10/18/2005
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Basket
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10/18/2005
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Ready to Go
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10/18/2005
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Press Samples
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10/18/2005
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Cheers!
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10/18/2005
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Cheers!
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10/18/2005
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Cheers!
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10/18/2005
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Barreling Along
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10/19/2005
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Barreling Along
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10/19/2005
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Barreling Along
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10/19/2005
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Barreling Along
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10/19/2005
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Barreling Along
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10/19/2005
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Barreling Along
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10/19/2005
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Ready, Set, Wait
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10/19/2005
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And so we wait. We had wonderful fruit from Sonatera. They have yielded flavors of plum, raisin, cherry and spices. Now ML (malolatic fermentation) will be encouraged to reduce acids, promote mouthfeel and stabilize the wine. We expect to age for one year in barrel before we bottle, then from a few months to one year in bottle. We'll taste often and watch the wine go through many changes.
Ultimately, our responsibility is to "stay out the way" of the grapes and let them do what they'll do. So it's all up to the grapes, the wood, and nature now. Only time will tell. Stay tuned...
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