Annnnnd, breathe! We pressed the last
of what was in the bins this week and have entered the post-fermentation phase
of winemaking – the ‘finish’. From here there are several strategies: some wines
will be matured in oak barrels, some put in stainless steel, some drunk young.
There is maturation (aging, as previously mentioned), and clarification
(fining, filtering, etc.) and eventually there is bottling. Unlike harvest and
crush, the emphasis is not on expediency but patience… which we will have
plenty of this winter (fireside with fuzzy socks and plenty of Port).
In the meantime, we’re using what we
can of the pomace for the flowerbeds around the winery. No reason for good
compost material to go to waste. These are the (pruned) rose bushes in front of the office:
Check back in for Thanksgiving in Wine Country this weekend (Nov. 23-24) and some Thanksgiving wine recommendations
here too!
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