Setting Up to Crush – Before the fruit is brought in from the vineyard we prepare the crusher/destemmer. A 2” hose is installed to pump the crushed fruit into the stainless tanks.
First Cabernet Arrives – The first Cabernet is picked from our Estate Vineyards and brought to the winery. It is 8 a.m. in the morning and the fruit is a cool 50 degrees. This is a perfect temperature to allow us to cold soak the fruit before we add the yeast and start the fermentation process.
Fruit Starts to Ferment – After the fruit has soaked for a few days, yeast and nutrients are added.
Fermentation Temperature – The fermentation temperature is key…….too cold and the fermentation process will not begin, too hot and we will cook the fruit. We usually start fermentation around 65 degrees and try not go over 85 degrees. Remember, fermentation is the process of converting sugar in the fruit to alcohol.
Pump-Over – We are unique in the sense that we do closed top fermentation. During the fermentation process we pump the juice that is at the bottom of the tank over the skins that have risen to the top of the tank. This aerates the juice and allows for better extraction of color and tannin from the skins.
After Pump-Over – The yeast has been mixed in with the juice and fermentation livens up for a short period of time.
Pressing the Cabernet – The Cab is pressed at 30 pounds. Any more and we may extract too much bad tannin and crack the seeds. From here, the juice, which is now wine, is pumped into 100% new French barrels.
The Cake – This is what is left after we press…mostly skins and seeds. It is recycled and used as fertilizer in the vineyard.
