Friday, December 14, 2007

crankin some zin

While the grownups yakked Alex supplied the muscle to separate our Russian River zin from its skins. Our co-op reds are now pressed and will age for a year or so in their barrels.

Sunday, December 09, 2007

pinot press

Our Carneros pinot noir finished primary fermentation and we pressed it today. 2 different pinot clones from the same vineyard - UCD18 for color and bright acidity, Dijon clone 115 for earthy aromas and flavors. Now for malolactic fermentation in barrel and aging. While we worked we sipped on a Loring Rosella's Vineyard pinot from 2005 - great inspiration for our humble little wine!

Saturday, December 08, 2007

uh-oh, wine is happening

During Prohibition there was an enterprising company that would send out blocks of dried zinfandel grapes with a label on the package that said "warning - do not add water and yeast or wine may result". Well I feel I must warn you that those grapes we had delivered to Austin are now turning into wine. Just the way it goes, expecially when you pitch in a little wine yeast. Here is a photo of the pinot noir frothing away as yeast eat sugar and spit out alcohol. The process is moving fast and we will be pressing pinot and zin in the coming week.