Every fall we get grapes. For years they came primarily from Konnowac Vineyards, then in 2018 we moved to Two Mountain Winery & Vineyard, and Dineen Cellars. We bring them home in fruit lugs. After picking though the grapes to remove sticks, stones, bugs, cell phones and anything else non-grape, we dump them into the hopper of a crusher-destemmer machine. This breaks the skins and removes most of the stems.
Yeast and nutrients are added to the mushy grapes, known as “must” and then we tend
the grapes multiple times each day for the 1-3 weeks that they ferment. As the sugar is
converted to alcohol, the entire house smells incredible.
After fermentation is done, we press the grapes to separate the skins and seeds from the juice, and basically we have very young wine at this point. It’s interesting to taste the wine as we press it, because it changes throughout the process.
We run all our reds through MLF, to soften the acids and smooth the wines, and age them for 22 months in French oak barrels.
Then they are bottled, allowed to rest a couple months, and are ready for your enjoyment.