Our Cabernet Sauvignon and Cabernet Franc were
harvested on Thursday, October 22, 2020. On the following day, we went to Jonathan Edwards Winery where the grapes were destemmed and put into half ton bins to undergo a cold maceration. During this process, the anthocyanins that are located in the grape skins leach into the extracted juice and begin the process of giving color to the juice. This process took three days and on Sunday, October 25, 2020 we went back to Jonathan Edwards Winery to
inoculate the must using the yeast F15 for the Cabernet Sauvignon and FX10 for the Cabernet Franc.
We went to the winery to do daily punch downs and by November 4, hydrometer readings indicated that the fermentation was completed. The next task was to rack the wine from the half ton bin and put it into the press. We went to Jonathan Edwards Winery on Friday, November 20, 2020 for the racking. It turned out to be a beautiful day and we were very glad because this week the temperatures dipped into the 20s. Here we are getting ready for the pressing.
First, most of the juice was pumped into the press and then the berries that were left in the half ton bin were put into the press. Here are Jay and Jonathan accomplishing this step:
The wine that was extracted from this process was a beautiful sight to our eyes.
The wine was then put into a 75-gallon stainless steel tank. Fortunately, each of the two varieties fit into their own 75-gallon tanks.
Today is Thanksgiving so we want to wish everyone a safe and happy Thanksgiving!
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