Controlling the direction of the growth is important in the new vines to give easy access for air flow management, sun management, and provide adequate support for stress-free vines. When young vines are being trained, the green tape helps to hold the two producing vines, or ‘cordon’, to the wire. Our smallest vines still have
We decided times needed to change for our blog, we needed something new, bold and spoke to our souls. Enter this snazzy looking page! We hope that you stick around and see what we are posting.
Spring is finally here, and we’ve put new bedding in our hawk-houses and pairs have claimed their homes.
Once the red wine is put into tanks and fermentation begins all of the solids—grape skins, pulp rise to the surface. This mass of solid matter is called must; however we refer to the floating section as “The Cap.” In order to maximize the extraction of color, flavor and structure we use one of several
After the destemmer the wine is pumped into tanks to begin fermentation. The process of fermentation in winemaking turns grape juice into an alcoholic beverage. White wines are typically fermented without their skins and other solids, while red wines are fermented in contact with skins and other solids. By putting grape juice into a container
On September 8th, 2 days after our Sauvignon Blanc was harvested, we harvested our Winemaker’s Bloc Merlot. This fruit was crushed into 1 ton macro bins and allowed to settle for 24 hours. We will punch down the next day and add yeast to start the fermentation which will take about 10 days to complete
Spring is in the air and with new bedding in our hawk-houses they have been receiving attention. Rabbits are scurrying around the vineyard and the sun even shines every other day or so. Our vineyard crew has been hard at work in our vineyard for the new year. James has been on the tractor with the