Cellar Updates

In the cellar, we are adding cream of tartar to begin cold stabilization of the 2018 Iowa Steuben. We are also filtering batches of Star Spangled White® and 2017 Iowa LaCrosse which we will bottle during the week of November 28. Over the past several weeks, we

We continue to fine various batches of white wines in order to get them ready for bottling. We are cold stabilizing Edelweiss in two different ranks. We’ve moved our Muscat into the Winery from the outdoor tank and are beginning to taste the Muscat in order to

We will bottle our last batch of Oskyfizzante® Pink on Tuesday and follow that with bottling of 2018 Iowa Nouveau on Wednesday. We continue racking and fining wines that we will bottle almost every Wednesday now until the end of the year. Many of these bottling sessions

The cellar team crushed the Sabrevois on Friday and left it to cold settle over the weekend. This allows solids to settle. We racked the Sabrevois off the sediment and started fermentation today. We processed the Steuben on Monday and will allow it two days to cold settle

On Sunday, we started harvesting Edelweiss and on Monday, we started processing these grapes. Processing involves: weighing in the grapes; running them through the destemmer-crusher; pressing off the juice; and pumping the juice into the tank in which it will be fermented. We can do all of the

We will bottle American Pink Catawba this week along with lots of tasks that are small individually but add up to readying wine for bottling and getting the cellar ready for harvest. We will be transferring wine to empty tanks for harvest, filtering American Steuben after cold