Every fall we get grapes from a variety of places. Konnowac Vineyards near Moxee for many years, E&E Shaw on Red Mountain, Fruitland Vineyard near Spokane, Crawford Vineyard near Prosser, and most recently Two Mountain Winery & Vineyard, and Dineen Cellars. We bring them home in fruit lugs. After picking though the grapes to remove sticks, stones, bugs and cell phones, we dump the grapes 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 2-3 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 ML, 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.