Napa Cellars Crush

The first wine of the 2012 vintage is getting ready to be bottled. This wine would be the Napa Cellars Sauvignon Blanc. Sauvignon Blanc is the first verital of grapes we get during harvest. They ferment rather quick and spend a very short time in stainless steal barrels. Right now the final tests are being done. The wine is pumped into tanks, filtered, and checked for stability. Finally,trials are ran and the wine maker tastes them and makes adjustments to really fine tune the thirst quenching, mouth watering, exhilarating experience that is NC Sauvignon blanc. Its a good thing we are bottling this wine because the tasting room is sold out. If you were hoping to buy yourself a bottle of this wine, do not worry, a fresh shipment will be at the tasting room within a few months.

Enjoy a chilled bottle on a hot summer day.

Living the Dream~Jacob.

Running wine analysis

A complicated little machine.

Winery work is not just about harvest. It is true that harvest is our busiest time of year. Lots of work needs to be done during harvest. However, wine, good wine, requires more then just crushing, fermenting, and let sit in a barrel. Our work load has changed from outside work to barrel room work. The wine is finishing ML fermentation and is being pumped off the lees and into tanks only to return to barrel the next day. The barrels are moved into a cooler room and scanned. From there the wine is monitored on a monthly bases. Samples are taken to check the sulfur levels. The barrels are constantly being “topped off” to keep any air from touching the wine. Some wine lots are being shipped to other storage facilities and in return we are receiving our older wines that have been at those storage facilities. The chardonnays are being stirred on a weekly schedule. We are on a constant watch for mold, fruit flies, barrels that have lost their bungs, and any other threats that might ruin our precious nectar. Needless to say harvest is over but the work continues.

Living the dream~ Jacob