' 37th-parallel - winemaking on the 37th P
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winemaking on the 37th P

"Wine makes daily living easier, less hurried, with fewer tensions and more tolerance." – Ben Franklin

We also strive to have this quote apply to “wine making”, not just wine drinking. We usually fall short during “crush” but still think that wine making transports us from our other routines into one where we are conscious of making something that will be part of celebrations, daily living and making both more enjoyable.

All winemakers small and large follow the same basic process for transforming grapes into wine. There is much talk about reducing the winemaking process to science. But when applied science meets unpredictable results the cause is explained as “I don’t really know”. We try to take advantage of techniques that modern winemaking has developed but allow for a certain amount of experimentation and luck in our efforts.

Wine Production – Overview of Wine Making

These ten processing operations are common to making white and red table wines, however, they are not all performed in the same order.

The major difference between red and white wines is that, after stemming and crushing, the juice of the must for red wines is fermented on the skins for several days to extract their red pigments. In white wines, only the clear juice is fermented to minimize extraction of tannins form skins and seeds.


1. Stemming and Crushing. Stems are separated from grape berries, the skins of which are broken to free the juice. The mixture of juice, skins, seeds and pulp is called must.

2. Determining sugar and acidity of the juice. Sugar content is approximately equal to percent soluble solids (brix). The higher the brix, the higher the ultimate alcohol content.

3. Adding sulfur dioxide (SO2). Needed to inhibit the growth of spoilage organisms and prevent oxidation. SO2 is added immediately after crush unless native yeast is relied on for fermentation.

4. Adding pure wine yeast starter cultures facilitates a clean, consistent and complete fermentation. We employ combinations of various yeast cultures to obtain the desired taste profile of our wines.

5. Pressing. Skins and seeds are separated from the juice at the beginning in the case of white wine and after some fermentation on the skins in the case of red wine.

6. Fermenting. Yeast converts sugar to alcohol and carbon dioxide. Depending on the grape and desired results we ferment in open bins, steel tanks or barrels. After fermentation wine is transferred to French and Hungarian oak barrels both new and one vintage old.

7. Racking. The clear wine is separated from spent yest cells and other solids after fermentation.

8. Adjusting SO2 content. Prevents spoilage and oxidation.

9. Aging/topping and/or clarification.

10. Bottling.

11. Having Fun! OK – it’s not officially part of the ten steps, but we do it anyway. Here is our one of our bottling crew enjoying a feast for lunch.
 
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We will offer up different combinations of wines that can be delivered to your door or picked up at our winery.

Spring Specials

Spring Specials

The very word "Spring" can bring a smile to a person's face. To go with spring weather try our Sauvignon Blanc. Citrus, grass and herbs.

happenings

happenings

Coming soon.