2007 Harvest Update - 10/16/07 |
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Stainless steel fermenters being cooled to slow fermentation. The extra time on the skins give the wine extra depth, richness and color. |
A one ton fermenter of "Grace Vineyard" Pinot noir receives regular punch downs. Everything you see here must be pushed back to the bottom to ensure that the wine develops to its fullest potential. |
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After fermentation, the wine is fed into a bladder press for a gently squeeze before going down one level to the barrel cellar. |
As the initial phase of harvest 2007 winds down we see a little bit of "Del Rio Vineyard" Viognier from the Rogue Valley. |
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Its not just Pinot and Chardonnay that get the royal treatment at Domaine Serene. Here, Jessie and Tony hand sort a small lot of Viognier. |
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After a fast and furious few weeks and with all of our estate fruit safely in the building .... let it rain! |
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