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