First day of Harvest, Part III
Truck travails and a long day, but it was time to get the grapes in the fermentors…
Grape bins ready to destem
The first up was some 114. We had about 2.8 tons to destem into two fermentors. The first grapes of 2009 were on the way:
Here they come!
After the long day we ended up with 1.25 tons of 115, 2.8 tons of 114, 1 ton of 667 and .75 tons of 777. The fruit looks great! After destemming, we got them in plastic bin fermentors, added some SO2 and then cooled the grapes down with some dry ice. The must will cold soak for a least 3 or 4 days maybe a little longer. The goal is to let the color, flavor and tannins in the grapes be absorbed into the must. All that is what will make the wine red in color and wonderful in flavor down the road.
A little dry ice makes for cool grapes...
Organized under Grapes