We control the temperature at 75 degrees Fahrenheit throughout the two to three week fermentation. The must is then inoculated with yeast and sugar is added if needed. After crushing, they are pumped together with their skins and seeds directly to a fermenting tank. Red grapes are handled a bit differently. At that time the wine is racked into storage tanks. The wine is "racked" several times during the fermentation and again when fermentation is complete. The relatively low temperature and resultant slow fermentation helps preserve the fruity flavor and delicate aromas of the white grapes. Our practice is to ferment at 55 to 60 degrees Fahrenheit. The winemaker then inoculates the juice with yeast and adds sugar and the fermentation takes place at a controlled temperature. To this point, red and white grapes are handled alike.
A set of paddles in the crusher-stemmer separates the stems from the grapes and serrated rollers break the skin so juice can flow. As the grapes are emptied into the hopper of the crusher-stemmer, sulfur dioxide is added to inhibit the wild yeast. Crushing and pressing activities are done outside on our crush deck. It is a balance among these elements that determines when grapes are ready to be harvested. On arrival at the winery, the grapes are weighed the sugar and acid content are checked, as well as the pH, in our lab. We have the same exacting standards as any other boutique winery. Currently all of the harvest and crush are taking place at our other facility, Lakeridge Winery, there we employ only traditional winemaking practices, and are concerned at every level with cleanliness and thoroughness.