After several tedious weeks of pressing down caps, ensuring that our red wine juice and skins remain mixed, primary fermentation is complete!Read More
Time to check our numbers and top our barrels. We'll rack the wine one more time at this point and take more samples. Since malolactic and alcoholic fermentation are complete, maintaining a constant temperature in the cellar and making sure our wines numbers are constant are our main priority. As the wine is put back to bed, we'll start preparing for the coming growing season. We won't touch the vines themselves until mid March. At our elevation and at our location, our unique weather pushes our pruning time back. While most vineyards prefer to prune early, we don't have that luxury. We prune as late as possible to delay the budding process, which will hopefully put us past the danger of frost issues.
We are also very fortunate in that our South facing vineyard has a consistent breeze, which helps prevent frost from settling on our vines.