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Shiraz and Viognier happily bubbling away…

The 40 gallons of Shiraz and 6 gallons of Viognier is slowly bubbling away. I have been punching down the red Shiraz wine 3 times a day. Here you can see why. The yeast bubbles CO2 gas up to the top, which brings up the grape skins to the top as well. They get . . . → Read More: Shiraz and Viognier happily bubbling away…

A Pressing Engagement (Viognier 2010)

Sunday I pressed the Viognier white grapes. I let the juice maturate on the skins for about 12 hours before pressing. This gives the skins just a little time to break down and impart some of their tannins, antioxidants and flavors into the must. This is done not only so that the wine will . . . → Read More: A Pressing Engagement (Viognier 2010)