The Riesling press is underway. I mentioned a few blogs ago about the whole cluster press method. That's what you see in this series of pics I am including in this post. Roman (who works for Caleb Foster at Buty Winery) is dumping our grapes directly into Caleb's press....which we should mention is sort of like the Rolls Royce of grape presses. It's especially designed for pressing white varietals, and has variable cycles so that very little churn is forced upon the grapes. You can also put a heck a lot of grapes in there at once. It's a softer, nicer way to get the juice out of the grapes. Fancy, eh?
The grapes are very gently pressed and juice is turned out into this tray where it is gently pumped into a portable tank that we'll move to our location. There's CO2 floating around there in the form of dry ice to keep everything cool. As I have said a million times, I think wine making is mostly about logistics and moving big quantities of liquid around. Oh, and yeah, it's about drinking the wine too! We tasted the juice - it's very lovely, lots of acid, not too sweet. Just the way you want a fresh and fruity Riesling to start out....The idea is to get the fruit right and then do as little as possible - in other words, just don't mess it up!
Posted by Denise - email me!