Happy harvest everyone!
For those who don’t know, we’re smack in the middle of the 2018 grape harvest here at the winery. For winemakers, the grape harvest is really the reason we do this job. We wait and wait all year long watching the vines grow, pushing leaves and popping grapes. That, along with steaming barrels and cleaning tanks in preparation to make the next vintage better than the last’s.
In reality, winemaking is quite easy. You put some grapes in a bucket, add some yeast and wait a few weeks, press the grapes and voilà…God’s gift to mankind has been created. However, making higher-end wines with balanced flavor, acidity and mouth-feel takes a little finesse.
The next few months will bring us many highs, many lows, sticky hands, tired feet and hopefully lots of cold beer! So how does one make wine? Well, please allow me to show you…
Week 1: Grape Samples, Cleaning and Picking!
Before we can just start pressing grapes, we have to pick some sample berries from the vines we think are almost ready. On the farm we have over 30 individual vineyards planted with over 13 varietals. So we we’re looking at Sugar, PH and Acid to determine if grapes are ready to pick. (Winemaker note: Sugar converts to alcohol, pH protects the wine and Acid helps the brightness and balance).
The team is also prepping for the grapes to come in, which means an outrageous amount of cleaning. They said winemaking is 90% cleaning and 10% drinking beer! Just cleaning out tanks and pulling out the harvest equipment took about an entire day.
Earlier in the week we received nine, open-top fermenters from Napa to ferment our red wines. This makes sanitation a priority – not to mention painting the bottoms blue to match our current tanks. A sexy set of Burgundy barrels from France sailed in as well. Most importantly, the first round of Chardonnay and Pinot Noir for sparkling wine…all within 48 hours.
Stay tuned for updates on our progress!