Harvest Time 20

the clusters cascade onto a vibrating table that advances the fruit in a single layer passed waiting hands which pick out any leaves and other materials other than grapes. Not only is sorting fruit an endless source of amusement pulling out extraordinary items from the bins but it also has palpable results as one leaf per 100 lbs of fruit can result in undesirable flavours in the subsequent wines.

For white wines and sparkling wines the whole fruit clusters are advanced directly into a press where the precious juice is separated from the skins, seeds and stems. The pressing process lasts approximately and as a rate limiting factor of wine production it is a lot of hurry-up and wait. This gives the winery crew the opportunity to monitor the characteristics of the draining juice as the pressure of the press gradually increases over the length of the process. The trade off with harder pressed juice is that although there are more flavours and sugars, there are also more harsh flavours that tend to become less than stellar if the press cycle goes too long. Delicate juice makes for delicate wines. From the press, the white juice finds a home in one of our temperature controlled stainless steel tanks and alcoholic fermentation follows and the wine takes life.

The process for red wine is similar from receiving of fruit to completion of sorting. From here, however, instead of going into the press, the fruit clusters pass through a rather remarkable machine that removes the berries from the stem whilst leaving the berries intact or may be gentle crushed depending on the desired wine style. The berries are then moved to tank where they will undergo alcoholic fermentation that includes the juice, seeds and skins. Red wine fermentation happens at a warmer temperature than whites and

rosé and the heat helps slowly breakdown the skins and the wine macerates picking up both colour and tannin. Red wine is pressed off its skins at around the end of alcoholic fermentation, resulting in a very stained press adorned in angry drunk wasps.

At this point the more critical reader wonders what happens to the stems, skins and seeds from the finished press cycle. For the past few years and in perpetuity we combine our pressings with manure from our neighbouring dairy farm. In the Spring we spread the subsequent compost back on the land which closes the loop on our soil fertility program.

Chris Turyk - I love wine, a lot. I’m a Certified Sommelier, WSET Diploma graduate, and get in everyones way at unsworthvineyards.