Wine Tour - Processing

In the fermenting room, the "must" (juice) is held in temperature-controlled stainless steel tanks. Yeast is added to the must to begin the fermentation process which converts sugar into alcohol. White wines are fermented cool to retain the delicate freshness of the grape. Red wines are fermented warm (85F) to extract color and tannin from the grape skins.

Depending on the style of wine which the Winemaker intends to create, white wines may mature in the cool steel tanks or may be moved to 60-gallon oak barrels. Red wines are usually aged in oak.

The Winemaker and his well-trained staff monitor every stage of the fermentation and ageing to ensure consistent quality.

The residue which remains after the grapes are pressed is called "pomace." It is returned to the vineyard as fertilizer. The Winemaker considers this a vital element in making the estate-bottled Cabernet Sauvignon because the pomace carries the natural yeast (on the skin of the grapes) which is used to initiate the fermentation of this special wine. Thus the yeast is propagated naturally year after year.