First Wine!

While we picked no fruit today, something exciting did happen. The first fermenter finished and was pressed off. It's a slow process, which starts by siphoning off the free-run wine (the liquid that comes out of the tank without pressing). Then the remaining skins are loaded into the press for a light pressing. To unload the tank it has to be lifted by forklift over the press and someone, in this case Thomas, has to get in and shovel the remaining skins and wine into the press. On the right, Thomas opens the tank door to let more free-run wine spill out before the rest is put into the press. On the left you see the tip of Thomas' shovel as he scoops the must into the press. Above is the bottom of the tank as the last wine runs into the press. After a brief settling period the new wine will be put into barrels. Our free-run and press wines are always aged separately.

This particular fermenter was full of our Anne Amie Estate Vineyard Pinot Noir, Pommard Clone from Block 3., which was fermented using indigenous wild yeasts. As you can see it has great color and is loaded with deep fruit flavors. The fruit was picked on September 24th, our first day of harvest.

Harvest recommences tomorrow after two quiet days. We expect Sunday and Monday to be marathons as we will pick almost forty tons each day. Hopefully, we'll all get a good nights sleep because we're going to need it.