|A CONNECTION WITH THE TERROIR!|
THREE CHEERS FOR HARVEST!! FROM VINE TO WINE!
|YOU CAN ALMOST TASTE THESE GRAPES AT THEIR PEAK!|
|THE CRUSH IS ON...WINE IS IN THE AIR!|
|THE FRENCH OAK BARRELS FROM HARVEST TO BOTTLE...|
|WE ALL LOVE "LUCY"|
|THE CHANGING OF THE GRAPES (VERAISON)|
Now we go to the winemaking process which is called Maceration where the phenolic materials of the grapes-tannins, coloring agents and flavor compounds are leached from the grape skins, seeds and stems into a must or mixture! To Macerate is to soften the grapes by soaking and this is the process that gives red wine it's color, because 99% of all grape juice is a clear grayish tone! Look you learn something new everyday, you'll actually think about that red wine before you drink it now...when producing white wines, Maceration is typically avoided or allowed in a limited manner leading to a small amount of skin contact with the juice prior to pressing...there is a short amount of maceration with Rose`between the skin and must to create the blush wine!
|ONE OF OUR HIDDEN GEMS IN SANTA YNEZ|
The Maceration process begins when the skins are broken and exposed to some heat, temperature is the guiding force here and higher temps encourage more breakdown extraction of phenols from skins and other grape materials...this process continues during the fermentation period, and can last past the point when the yeast has converted all sugars into alcohol! Now we are getting to the good stuff....
Throughout the fermentation process, carbon monoxide is released as a by product of the conversion of sugar into alcohol...the carbon dioxide seeks to escape from the must/juice by rising to the top of the mixture, pushing the the grape skins and other materials to the top as well, creating what is known as a Cap...At this point a very limited amount comes into contact with the skins and winemakers seek to correct this by pushing down the cap either with equipment or the traditional method a la I LOVE LUCY with the stomp(feet)!! I've always wanted to do that, maybe next season..with everything that is going on these winemakers are always trying to get that perfect bottle of wine! This process of maceration can help bring out the flavors and nuances, it can enhance the body and complexity of the tannins as well strengthening the color....Once the wine is ready to transfer into stainless steel vats or oak barrels where it goes to rest until it's deemed worthy to bottle! White wine can typically be ready in 3-6 months where reds usually go from 18-24 months until they are bottled and set sail for the wine market...Fabulous can't wait for these new releases!!
|WINE WAITING PATIENTLY FOR IT'S RELEASE|
|HERE'S TO HARVEST 2016!!|
|CHEERS FROM DESTINATION VINE|