These tanks hold fermenting wines in our outside cellar. The grapes go from the selection table into one of these, and if it's a red, it generally goes into cold-soak for a couple days before warming to inoculate with yeast. The cold-soak process involves maintaining a low temperature by keeping dry ice in the tank 24 hours a day. It also keeps the fruit covered in a layer of CO2 which preserves its quality to extract color from the skins.
Cold inside the tank, but pretty pleasant working outside with the sun shining.
Thursday, October 9, 2008
Most of our Chardonnay came in last week. The fruit arrives on trucks of all sizes carrying these half-ton micro-bins. The vineyard name and block is specified on the sign, and it goes to the selection table or directly to the hopper, depending on the quality. The selection table is used for the more expensive fruit to insure the leaves and detritus is removed, whereas the lower quality fruit is used to make bulk wine for blending.