Folie a Deux Crush Fantasy


Last Day of Crush
October 31, 2008, 8:58 pm
Filed under: Harvest Adventures

Well, today was the last day of crush and what a way to go out.  Not only were we crushing Cabernet purchased from SilverOak, but it decided to rain on us today.  It was great, loved every minute of it.  Good thing we got the grapes in today cuz it may have been delayed due to the wet weather. 

The grapes tasted very good, and were a little bit bigger than previous loads of cab grapes.  We put about six bins into fermenting barrels and put the rest into tanks.

So guess how much these barrels weigh once all filled up…..929 lbs!!! Wanna know how we do pump overs on those fermenting barrels??  Since they are on rollers, we roll them 5 times, 3 times a day.  8 barrels were more than enough with the Stagecoach in there and all, but now we’ve got 16 barrels.  Oh my back. Tomorrow, I will be sore. Go Sharks!!



SOV
October 28, 2008, 8:37 pm
Filed under: Harvest Adventures

Whats SOV? Well, thats winespeak for Silver Oak Vineyards, and 25tons of fruit we purchased from them is coming in this Thursday. Oh yea! That’s gotta be some killer Cab on its way to Folie a Deux. Not that we don’t already have some killer cab of our own, but anyone who knows wine should know that Silver Oak is in a league of its own. Hence my excitement. We will do the same thing to this fruit that was done with the Stagecoach Cab.  We will fill 8 fermenting barrels and dump the rest into a tank. 

Barrel Fermentors

Barrel Fermentors

Totally excited to check out the grapes and see if they are what everyone says they are to be, some excellent fruit.  More on it when I taste it, yum yum.

Sharks game is on, Peace out!



Closing Down
October 28, 2008, 8:12 pm
Filed under: Harvest Adventures

So I guess (weather permitting) this week will be the last of the grapes for Folie a Deux.  The cold and partly cloudy weather has slowed things down once again.  So I am going to make the best of this last week of crush.  There will be plenty of work to do after crushing, so we will see how much longer I have on my internship.



Breakfast with the Crew
October 27, 2008, 7:16 pm
Filed under: Harvest Adventures

I havent mentioned this before so I thought I’d write about it.

At 7am, when we have our first break, I have started to bring eggs and bacon for the crew and I.  And since there is a small stove in the breakroom, its been really nice to be able to cook up some grub really quickly before getting back to work.  Nothing like a good cooked breakfast before burning a thousand calories.



Stagecoach Crush
October 21, 2008, 7:44 pm
Filed under: Harvest Adventures

Today the crush began of the Stagecoach Cab.  We started around 5:20am, going nice and slow to not let any excess leaves or stems enter the pump.  I started by working the forklift, lifting the grapes into the hopper and then setting up a rack and return, then a pumpover, then back to the shaker table.

After nine bins into a tank, we dumped 4 more into the fermenting bins.

Fermenting Barrels

Fermenting Barrels

The wheels are for the barrels for pump overs

The wheels are for the barrels for pump overs

Then finshed off the remaining four bins into the tank.  I’m really excited to see how this wine will turn out. 

The only barrel with a view

The only barrel with a view

 

More grapes tomorrow. More to come



Stagecoach Vyd Cab – on the way!
October 20, 2008, 8:02 pm
Filed under: Harvest Adventures
Barrel Fermenting

Barrel Fermenting

 Tomorrow we will be crushing the Stagecoach Cab, and instead of going straight to a tank for a week or two, the whole grape will go straight to fermenting barrels.  I have never seen this before so its really exciting for me to be able to learn how this is done.  As for today, busy with Rack and Returns, Pump Overs, and Pressing of Merlot. Merlot fermented in bin.

Merlot Free Run and Berry

Merlot Free Run and Berry

This Merlot was allowed to be fermented in the bin for a lil over a week, and now its time to press this bad boy.
Free Run and grapes

Free Run and grapes

Since the Free Run was in the bin, we just through it all in the press and caught the Free Run and sent it immediately to another tank.  Then we began to press the rest. More pics on the press to come, tomorrow should be a busy day grapes to crush and more pressing.
So there should be plenty to do tomorrow, 12 hours easy.
Love that overtime money Hector.  How are your hours?


Got Juice??
October 20, 2008, 2:43 am
Filed under: Harvest Adventures

Got to thinking today how different can the press wine be compared to whole berry, compared to crushed grapes.  And man oh man, its a night and day difference.  The wine fermented in whole berry tastes so much better compared to crushed wine that has more mouth feel.

Slow day today with only pumpovers and clean up to do, no grapes for awhile.  I believe there is only a little more Merlot and the rest of the Cab load left to this harvest.  We will see how next week is.




Follow

Get every new post delivered to your Inbox.