Our wine project has been coming along nicely. Following the destemming, the grapes have undergone a “cold soak.” We were told that this yielded lots of “clean, deep, rich aromas.” We moved into the fermentation stage early last week.
We hit the winery today to supervise the Sarah going into the barrel. It’s quite process to behold.
Of course, we had to taste the wine in each of the stages. Below, you can see the grapes packed and ready to be pressed (like a sponge.) The wine in the glass is the wine from the “free run.” It’s the grape juice from the blocks which was sitting below the grapes that are now in the press.
This next photo shows the darker, and slightly sweeter, grape juice as the grapes are “punched down.”
Our sarah has a long way to go but, even at this stage, it was quite tasty and left us feeling nice and relaxed as we returned to the office. Sadly, we did have to go back.