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 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
(85°F) 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.
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