Crush 2005

It's Pinot! After about a week of cold soak, we innoculated the grapes and watched nature take its course. Nature was in a hurry this year, and after just over three days, our grapes turned to wine and were ready to be pressed. Here's the procces:

Tasty - and ready to go!
Tasty - and ready to go!
10/18/2005
Small Basket Press
Small Basket Press
10/18/2005
Ready to Press
Ready to Press
10/18/2005
That's wine!
That's wine!
10/18/2005
Hard Work!
Hard Work!
10/18/2005
Cheers!
Cheers!
10/18/2005
First Fill
First Fill
10/18/2005
JLB Basket Press
JLB Basket Press
10/18/2005
Basket
Basket
10/18/2005
Ready to Go
Ready to Go
10/18/2005
Press Samples
Press Samples
10/18/2005
Cheers!
Cheers!
10/18/2005
Cheers!
Cheers!
10/18/2005
Cheers!
Cheers!
10/18/2005
Barreling Along
Barreling Along
10/19/2005
Barreling Along
Barreling Along
10/19/2005
Barreling Along
Barreling Along
10/19/2005
Barreling Along
Barreling Along
10/19/2005
Barreling Along
Barreling Along
10/19/2005
Barreling Along
Barreling Along
10/19/2005
Ready, Set, Wait
Ready, Set, Wait
10/19/2005

And so we wait. We had wonderful fruit from Sonatera. They have yielded flavors of plum, raisin, cherry and spices. Now ML (malolatic fermentation) will be encouraged to reduce acids, promote mouthfeel and stabilize the wine. We expect to age for one year in barrel before we bottle, then from a few months to one year in bottle. We'll taste often and watch the wine go through many changes.

Ultimately, our responsibility is to "stay out the way" of the grapes and let them do what they'll do. So it's all up to the grapes, the wood, and nature now. Only time will tell. Stay tuned...

 


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