Bits of frozen carbon dioxide sit atop the Pinot Noir, waiting to be punched in to cool the mass. Each 7 pounds will cool a ton of grapes by 1 degree F.
Taking the temperature of the cooling mass of crushed grapes
Of course frozen CO2 is a marvelous way to cool our lunch drinks
Moving a ton of grapes in the lovely Fall afternoon while Matt films for a documentary
Stephen punching down the fermenting Pinot Noir
Different size bottles on our plank. Our mnemonic for remembering the names of these winebottles: "Seeing her breasts might just make some boys nervous" (Split:Half:Bottle:Magnum:Jeroboam:Methuselah:Salmanazar:Balthazar:Nebudchadnezzar)
John unhooks the netting so that the pickers (and not the birds) can get at the grapes
Here's where we crushed our Chardonnay, at our neighbor's winery
John does a bit of punching-down of the Chardonnay grapes-- grapes that have already been crushed but, with water and yeast added, have the potential to make some grappa for us
Wet shoes by our Crush Pad
At the entrance of our cave, with Sparky the forklift posing
Six bins of fermenting Pinot Noir illuminated in the dark country night
We built a stone fire-pit above the Crush Pad, where we hosted a barbecue party for a few friends after a long day of winemaking
a well deserved bbq, and a very interesting day!
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