At 11:30 this morning, 2 tons of Syrah from Davis, CA, showed up. Just like yesterday, we ran the fruit through the typical line and into 3 half-ton bins. Syrah berries are smaller than Zinfandel, and have a very different flavor. They're not as sweet, and the tannins from the skins are more pronounced. Here's what a cluster looks like:
This process ensures that the liquid (juice) keeps the skins moist. Moist skins means a more flavorful wine, deeper color, and more tannins.
You want the skins to break down, but you want to do it gently. And this is where I have to eat my words and admit that we aren't that hi-tech. Sometimes, you just need some feet to break up those berries without grinding the grapes to a pulp (sorry, Robin). In this particular case, I got to stomp some must that had been sitting in the cold room since yesterday (read: nice and cold). It felt like running in knee-deep snow.
|"Uh, yeah, you want me to do what?"|
|Yes, my feet were thoroughly cleaned and sanitized before I did this|
And this is where I will end today's post. I'm sure there are a few surprises yet to come...