Sunday, February 11, 2007

A heat wave!... Let's press the '06 Chez Ray

Wow. Warm weather this weekend.

It's all the way up to 23 degrees Fahrenheit.
OK, enough waiting. Time to press!

Assembled above are the pails of must (foreground) that have been fermented and subjected to 9 weeks of total maceration. Also in the picture are the grape press, empty clean pails, a garden hose and - perhaps the most important implements for pressing in 23 degrees - gloves!!!

Pressing went fine, and the long maceration wine seems quite intense and round in style. One of the key requirements in pressing wine is the need to perform exacting quality control by continually sampling the work-in-process:


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