Spring Winemaking 2021
Just over 11,000 pounds of grapes arrived after their long journey from Chile to meet a whole group of friends and family who were ready with gloves and old clothing to sort through them and pull out all the extras such as leaves, moldy or unpleasant looking grapes. When the first box of grapes is picked up and dumped into the crusher, and the sound of the crusher and the hum of conversation is heard over the grape sorting table, you know crush has begun.
This year’s crush was special for me. All my children and grandchildren were able to come to help. It was a sunny, beautiful day with lots of friends, food, beer, and wine. There is so much work to do between crush and press it is hard to keep from getting caught up in the process only. This year I have been able to, through the eyes of friends and family, enjoy more than ever the experience, sounds and smells of winemaking.
In one long day the grape varieties have all been crushed separately into their fermentation tubs where they will undergo alcohol (primary) fermentation and the beginning of Malolactic (secondary) fermentation. Each tub is currently the home of Malbec, Cabernet Sauvignon, Merlot, Cabernet Franc or Syrah grape must.
The smell of grapes beginning to ferment is different than the fresh grapes being crushed but equally as exciting, refreshing, and satisfying. Two days ago, we pitched the yeast and nutrients into the fermentation tubs and yesterday we began “punch down” where we push the grape skins down into the juice in each tub to enrich the juice with the color and flavors of the skins.
Each downward push of the must plunger brings a different experience. When the “cap” is broken through it crumbles like an avalanche followed by the fizz of the fermenting juice. Each subsequent plunge gets juicier. The colors of the fizz range from fuchsia to brick red depending on the grape.
The must will remain in the tubs until the sugar ferments out completely and then the wine will be moved to barrels, which is another big work day. The one thing that does remain consistent in winemaking is the stickiness -- family and friends can attest to that!
