Things are getting busy here in the winery this spring!
Bottling the reds-
Much of the winter was spent preparing our red wines from previous vintages for bottling. We ‘racked’ each wine, moving it from barrel to tank, and allowed the wine to settle before bottling. We don’t fine or filter our red wines, so careful racking and time for tank settling help us achieve bright, clear reds with a lot of aromatics and mouthfeel. Once the wine has settled in the tank, we are ready to bottle.
This winter we bottled the 2019 Pinot Noir, 2019 Cinsault, 2019 Cabernet Franc and the 2018 Red Blend. We have a small bottling machine in the winery that allows us to bottle everything in house. Bottling days can be long and repetitive, but we have a great team of volunteers to make it fun, and we always enjoy a delicious lunch paired with our newly bottled wine.
Preparing the Rosé and Sauvignon Blanc-
Along with getting all of our red wine ready to bottle and sell this summer, we’ve also been working on our 2020 Rosé and Sauvignon Blanc, especially now with the warmer weather! Right now, we are cold stabilizing our Rosé and Sauv Blanc to prepare them for filtering and bottling. Cold stabilizing is a winery process in which the wine is chilled to just above its freezing point for about two weeks. During this time the tartrates crystallize and precipitate. Once this process is finished, we can then rack the clean wine to a new tank and leave behind the crystals.
Most of this winter has been preparing our new releases for the summer season, and we’re very excited about them. Keep your eyes out for the new vintages to try this spring and summer and let us know what you think!