Pressing, Pressing, Pressing... Our goal is to have all the 2006 wines Pressed and down to barrel before Dec. 22. A lofty (but doable) goal! It's great fun right now with all the excitement of harvest in a second wind. Our cellar guys squeeze in the tanks and shovel out the pomace (grape skins/seeds) by hand. Very labor intensive work. Then the Pomace gets dumped into the press for a gentle squeeze. The wine that comes from the pomace after squeezing is called 'Press' wine and the wine that comes from being directly drained from the tank is called 'Free-run'. |
