After weeks of waiting, things finally got crazy. The morning began with 3 Hours of pump overs, then transitioned to running back and forth from the stem truck back to the wheel to wash tanks. Over 200 tons of Zin and Pinot, plus a little Sa Blanc, were crushed and sent to tanks to begin the fermentation process
No it’s not snowing during harvest 
Sauvignon Blanc + Dry Ice: The dry ice is actually not intended to keep the grapes cool. Its purpose is to create a barrier between the grapes and the oxygen in the air. As the dry ice melts, the Co2 turns directly from a solid to a gas. The Co2 gas is heavier that air and blankets the grapes. This process is necessary to keep the grapes from turning brown or oxidizing.
Stem Truck
Pretty self explanatory: Before the grapes are crushed, the stems are separated, then conveyed to this truck to be transported to a dumping area
Marissa Cardwell on September 29, 2012 at 10:59 am said:
I never knew dry ice sublimation was used in wine making. What a brilliant way to protect the grapes from oxygen! Do the grapes actually end up chilled in this process and does that temperature change affect any downsteam processes? Looking forward to learning more about wine making this season!
Kate on October 11, 2012 at 4:02 am said:
When is the dry ice added in the process? Right before the grapes are crushed? Does someone just drop it in as the grapes are tipped into the crusher?
Love your posts. Keep them coming!