10.23.24
All In! 2024 Harvest Update
The grapes from the 2024 vintage are all in the door! While this marks a significant milestone in our harvest journey, the work is far from over. Our winemaking team is now fully focused on the work in the cellar…there’s plenty to keep them busy. It’s a labor of love, and we’re grateful for every moment of this delicious pursuit!
What Comes Next…
Punch Downs
Our team punches down the red grape fermentations twice daily. This involves pushing the grape skins that float to the top of the fermentation vessel back down into the juice to ensure even fermentation and extraction of color, flavor, and tannins.
Tracking Fermentations
We meticulously monitor the sugar levels, temperature, and progress of the wine’s fermentation to ensure it proceeds smoothly and reaches the desired balance of flavors and alcohol.
Pressing
After primary fermentation, the grape skins and solids are pressed to extract the wine from the solids. This young wine is moved to a tank and allowed to settle.
Barreling Down
Once settled, the pressed red wine is transferred into oak barrels, where it will undergo a secondary fermentation called malolactic fermentation and afterward continue to age in oak to further develop flavors and integrate with the subtle influence of the barrel.
Tasting The Wines Progression
Our Winemaker conducts regular tastings as wines age in the barrel. This process allows him to assess their development, flavor profile, and helps to inform our decisions for the upcoming blending trials for wines such as our esteemed Estate Perigee and Estate Ferguson.
Marcus’ Thoughts on the 2024 Vintage
