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Punching down the Cap (Pigeage) 2010 Shiraz

What is a cap?

The cap is the layer of grape skins that are pushed up during fermentation where the must contains whole or crushed grapes. When the fermentation process begins, yeast eats away sugar, and spits out alcohol, heat, and carbon dioxide gas (CO2). This CO2 when it is released floats to the . . . → Read More: Punching down the Cap (Pigeage) 2010 Shiraz

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)