Queen of the Winery
A Rite of Passage for A Wino
October
Week 1
Monday
October 3rd 2016
This week takes the cake!
It has by far been the most insane and true definition one may think of when working wine harvest. Crushing the last of our fruit, pressing finished musts, making more room in the winery for newly fermenting musts, barreling down, long days, and stiff hands in the morning; this is what the wrap up of a harvest is made of.
This week I finally got to do what I've been waiting for, getting into a wine tank! I have labeled myself queen of the winery this week =) not sure if anyone else will agree, but I feel pretty proud, or pretty bad ass to be more exact.
Tuesday
October 4th 2016
Crushing Mourvedre Today
Perfumed notes of dark berries and pepper, yum!
Drought tolerant, thick skinned, ripens late, and has an affinity to heat; there should be more of this stuff in California!
Wine Folly says Mourvedre pairs well the umami like flavors! Mourvedre just may be that one red you bring to 快炒(kuai chao) or 大 牌 檔 (dai pai dong)!!! Now I'm hungry and miss Taiwan and Hong Kong!
Getting ready to press our big tank of Grenache. I think out of all the fermenting reds, Grenache is my favorite to pump over and press down; the aromas that come off of the must is just hypnotic.
Friday
October 5th 2016
The very last of our Petite Sirah is being crushed today, it's almost kind of sad knowing that this is all about to end...but I'm sure my hands and body will be very happy to feel normal again. There may come a time where I just might miss my purple hands 'from the grapes'
Grapes are crushed, and ready to be introduced to yeast and nutrients.
Saturday
October 6th 2013
Pressing 3 tanks of Petite Sirah
This is what I have been waiting for, the chance to get into a tank, but if I want the pictures I'll have to dig out all 3!
The 3rd and final tank and the most difficult to dig out!
Whole cluster Petite Sirah
After pressing this wine the aromas were distinctly different and posses powerful spiced and herbaceous notes.
A Rite of Passage for A Wino
October
Week 1
Monday
October 3rd 2016
This week takes the cake!
It has by far been the most insane and true definition one may think of when working wine harvest. Crushing the last of our fruit, pressing finished musts, making more room in the winery for newly fermenting musts, barreling down, long days, and stiff hands in the morning; this is what the wrap up of a harvest is made of.
This week I finally got to do what I've been waiting for, getting into a wine tank! I have labeled myself queen of the winery this week =) not sure if anyone else will agree, but I feel pretty proud, or pretty bad ass to be more exact.
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| Barreling down; 1st fermentation has finished, it's time to put some wine in these barrels and get them ready for malolactic fermentation. |
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| Making sure we don't over fill the barrel |
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| Taking a sample of wine so that I can slowly introduce the bacteria to the wine to start the process of malolactic fermentation. |
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| A work order for starting the process of MLF |
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| 30 minutes later and in goes the bacteria and nutrients, MLF can now start. |
October 4th 2016
Crushing Mourvedre Today
Perfumed notes of dark berries and pepper, yum!
Drought tolerant, thick skinned, ripens late, and has an affinity to heat; there should be more of this stuff in California!
Wine Folly says Mourvedre pairs well the umami like flavors! Mourvedre just may be that one red you bring to 快炒(kuai chao) or 大 牌 檔 (dai pai dong)!!! Now I'm hungry and miss Taiwan and Hong Kong!
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| Cheers to Wine Folly for their wonderful visuals, ready more |
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| Mourvedre |
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| Luciana said she wanted to give a new pose today =D |
This wine is dry and ready for the press, but why not press it earlier? Why the long maceration?
We want to keep extracting components from the skin to gain more mouth feel (tannins, body) and color. Certain varieties benefit from a longer maceration such as Cabernet Sauvignon, Petite Sirah, Tempranillo, and Mourvedre, but Merlot for example, would become much too tannic if left on its skins for too long.
This Grenache has been left for a few days to sit on its skins, but cannot be left for too long; the cap of the wine drops when the wine is dry, when the wine is dry there is no longer much co2 to protect the wine, at this time long maceration should end. With varieties such as Grenache, no protection means oxygen contact, and Grenache can easily fall victim to oxidization.
Friday
October 5th 2016
The very last of our Petite Sirah is being crushed today, it's almost kind of sad knowing that this is all about to end...but I'm sure my hands and body will be very happy to feel normal again. There may come a time where I just might miss my purple hands 'from the grapes'
Grapes are crushed, and ready to be introduced to yeast and nutrients.
Saturday
October 6th 2013
Pressing 3 tanks of Petite Sirah
This is what I have been waiting for, the chance to get into a tank, but if I want the pictures I'll have to dig out all 3!
 |
| I'm the queen of the winery |
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| Thank you Turkovich Family Wines for letting me join in on the madness of harvest. |
The 3rd and final tank and the most difficult to dig out!
Whole cluster Petite Sirah
After pressing this wine the aromas were distinctly different and posses powerful spiced and herbaceous notes.
 |
| Harvest is almost over, happy drinking winos! =) |
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