In this continuing series of harvest images, here are a couple sights in the cellar from pressing red fermenations of Syrah and Pinot Noir. The process is fairly straightforward, use a pump to drain any wine that comes freely from the tank.Then, to unlock the rest of the wine still soaked in the skins, we must get inside the fermenters and dig out the fermented grapes, place them into our press, and gently squeeze the remaining wine.
All of this takes several hours per tank (thanks to all the necessary cleaning!) and generally one yields about 2.5 barrels per ton of grapes fermented. We are starting to fill up the cellar now!