The first step in making wine is getting it fermented. We have several fermentations going all at once right now and are monitoring them regularly. With red wines, we want to keep the skins in contact with the juice as much as possible so this weekend, we
Read more →We have six batches of juice fermenting in the cellar right now. They need regular attention to make sure that they are not fermenting too fast and that the temperature is being maintained. Unfortunately, on Saturday night, a local electrical substation took a hit and we were without
Read more →We need to let the solids settle in the juice and then we move the clearest juice to another tank and let the bottom foot or so of the tank just run out into the trench drain to our waste water treatment ponds. After that, as soon
Read more →On Monday, we processed the 7.9 tons of Brianna that was harvested on Sunday. Brianna is usually our first grape to be ready for harvest. In making our decision on when to harvest, we look for sugar levels in the fruit, how the fruit tastes, and how much acid
Read more →Tassel Ridge lost a tree at our entrance and some damage to the trellis in our vineyard at the Winery. The building did not suffer any damage and we don’t know yet of damage at our three other vineyards. Although we have not been able to conduct
Read more →Last week, we received blackberry and cranberry juice. We started the fermentations on Friday and will be monitoring the fermentations this week. Both of these wines ferment more slowly than grape juice and cranberry is especially slow. We are preparing for our last Red, White, & Blue
Read more →Our cellar team will get a double batch of Red, White, & Blue ready for bottling on Wednesday. This involves adding sugar and filtering the wine. This will be the last wine we will filter using our borrowed filter. Then, we will get it packed up and
Read more →Last week, we organized help from throughout the Winery and bottled what may be a one-day record amount of Red, White, & Blue®. It was made possible by a team effort from everyone involved. We also used the large filter we borrowed and that made fast work
Read more →The Cellar bottled Cranberry Wine last week and will try to bottle a double batch of Red, White, & Blue® next week. We normally keep our bottling runs to about 650 cases which takes about five hours. With two hours of cleaning before bottling and two hours
Read more →We’ve borrowed a cross-flow filter that we will use until the replacement parts arrive for our own filter in early July. The borrowed filter is much bigger and faster than our own filter, so we having to make numerous adjustments in how we operate it. This week,
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