1. We completed with the de-steammer. 2. Grapes are then placed in a fermentation tank for a week, this will allow the yeast to multiply. The yeast is what converts the sugars in the grapes into alcohol. 3. We will then press the grapes to get all of the juice out of them and into an oak barrel. 4. The wine will continue to develop and mature in wood casks. Petite Sirah grapes are also due to arrive on Thursday Oct. 29th, so we get started with fermentation Saturday afternoon.
October 22 Wine List - Presentation on Pinot Noir
Trapiche Vineyards - 2013 Argentina
Matua - 2014 New Zealand
Block Nine Caiden's Vineyards - 2015 California
Willamette Valley Vineyards Whole Cluster - 2015 Oregon
Santa Giada -2015 Italy
Adega Mae - 2016 Portugal
Louis Jadot Bourgogne - 2016 France
Gruet Sparkling Wine - 100% Pinot Noir New Mexico
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