People often say that a picture is worth a thousand words. (Some of these same folks also like to tell me that I talk too much.) So, this week, I will try to let the photos speak for themselves.
Yesterday my friends over at Triple B Ranches and Vesper Vineyards graciously invited me to help out with the crush. I tried to keep my camera out of their faces and to not eat too many grapes. (They were tasty, but the wine will be even better!)
The Sangiovese grapes arrived fresh off the vines at the Rappaport Vineyard in Rancho Santa Fe, just about 25 miles from the winery. (They are grown by Alysha Stehly and her father – she is married to winemaker Chris Broomell. Talk about keeping it all in the family.)
The bins are weighed upon arrival and each hold close to 1,000 pounds of grapes. Fruit is heavier than you think.
The stems (AKA jacks) and leaves are removed by hand on the sorting table. If you can move quickly enough…
It’s not magic – it’s dry ice to keep the grapes cool and slow the beginning of fermentation. The visually stunning, mystical element that it gives the whole process is just a bonus.
These stems would add green, funky, unpleasant elements to the wine. Instead, they will now make great compost.
Chris loves kegs – of both wine and beer – and serves some of his wines on tap in the tasting room. When the wine we made is ready to drink, you can take some of it home with you in one of these awesome growlers.
A winemaker’s best friend:
