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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)

Shiraz and Voignier grapes harvested

I know, I said I was going to try and wait until next weekend to harvest these, but it would seem that I still have some learning to do when it comes to determining when to harvest. The pH levels were at 3.4 just 5 days ago, and today there were at 3.5. It . . . → Read More: Shiraz and Voignier grapes harvested

Video – Crushing and Destemming the Shiraz Grapes 2010

I have one video that I wanted to share to show the crusher/destemmer. It was after dark when we did it, so please ignore the messy garage, lol. We loaded about 450 lbs of grapes this time into it. I was surprised at just how fast this thing operates. I would guesstimate that it . . . → Read More: Video – Crushing and Destemming the Shiraz Grapes 2010

Colors in the Vineyard July 2010

I just LOVE to see color in the vineyards. All of the red wine grapes, are now full into veraison. I showed a picture last week of the shiraz, but here is a new one of the Norton grapes now turning.

I’ll have to find a comparison photo of the vineyards, last year . . . → Read More: Colors in the Vineyard July 2010