Oct 28 2009
And the End is…Only The Beginning
Sorry for the long lapse in posting. I’ve been, well, sort of collapsed. See, Sunday we finally got all that Mourvedre and Grenache out of primary fermentation, pressed and into steel tanks. Which means I’m relieved of three times a day punchdown. At least for a few days. Until tomorrow when we pick, crush and get our Cabernet into primary fermentation. Which starts the whole three times a day punchdown cycle all over again. But in celebration of my brief respite, I got myself a pedicure. Before the press. Which wasn’t really smart as I spent the next day standing around in grape juice and citric acid. But still, I wanted to be ready for the Big City when I could finally get back there. And the press? Well, here’s how it went:
First you set up a complicated Rube Goldbergian system of pumps and hoses to get the grapes from the primary vats to the press and from the press to the secondary fermentation tanks.
Then you pump out the fermented grapes from those white bins to the press.
When the hose and pump can't handle any more, you resort to the shovel, brute force and ignorance.
Meanwhile, a large bladder inside the press is separating the juice from the skins and seeds and forcing it out of the press.
There it comes, gallons o'Grenache.
At various points, you have to taste. And it's all tasting very good.
Now comes the hard part: getting the pressed out skins out of the press.
Then trucking them up to the top of the hill for composting.
And by the way, terriers are no help at any stage of this process.
And speaking of terriers, a very large coyote has been spotted lurking about. Terriers would rather snuggle under the covers where it's safe than hang out on an exposed crush pad.
And as for that two and a half day respite in the Big City? Well, I did exciting things like laundry and getting a broken crown fixed. So maybe it’s a good thing that the whole cycle starts again tomorrow. Especially since Cousin John, the Indiana Jones of California, will be joining us. Stay tuned.
![[Valid RSS]](http://leftcoastcowboys.com/wp-content/uploads/2009/01/valid-rss.png "Validate my RSS feed")
So much work!
We were wondering where you’d gone to. The Grenache looks beautiful! If it’s any consolation, terriers (and dachshunds) aren’t much help with housework either. Sad, but true.
Sounds like things are developing well…the color of those grapes is stunning, and I can almost taste them! Yum! Hope all is well with the cab.
Cassoulet is in the slow cooker, crews are here picking and I’m on my way up to the crush pad now.
And Oscar appears to have fully recovered from his sting ordeal. Time management kicks into high gear too. Pedicure, repaired crown, various and sundry city items. And back to the vineyard to begin again.
Thanks for the new post. Love watching the wine being nurtured along.
ah, the Grenache, it’s like drinking velvet. So delicious! Congratulations on all of your accomplishments! I’ve had naked toenails for the first time in the last three and a half weeks due to an operation and a clumpy cast that followed. It’s a crime against toenails! I like your color. When I have my toes done, I usually get More than Just a Waitress.
high fives for living your dreams, even when it’s tons of work! very fascinating.