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Coming this month!
There is nothing better than a Vintage Car Show and live vintage 50's and 60's music by top class performers on the outdoor stage.
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Currently all of the harvest and crush are taking place at our other facility, Lakeridge Winery, there we employ only traditional winemaking practices, and are concerned at every level with cleanliness and thoroughness. We have the same exacting standards as any other boutique winery.
On arrival at the winery, the grapes are weighed; the sugar and acid content are checked, as well as the pH, in our lab. It is a balance among these elements that determines when grapes are ready to be harvested. Crushing and pressing activities are done outside on our crush deck. As the grapes are emptied into the hopper of the crusher-stemmer, sulfur dioxide is added to inhibit the wild yeast. A set of paddles in the crusher-stemmer separates the stems from the grapes and serrated rollers break the skin so juice can flow. To this point, red and white grapes are handled alike.
Red grapes are handled a bit differently. After crushing, they are pumped together with their skins and seeds directly to a fermenting tank. The must is then inoculated with yeast and sugar is added if needed. We control the temperature at 75 degrees Fahrenheit throughout the two to three week fermentation. The higher temperature causes a more rapid fermentation than is appropriate for whites. Wine has to be drawn from the tank bottom and pumped over the cap three times daily to percolate and gain full color and flavor from the skins. When the desired color and flavor is achieved (usually 48 hours), the fermenting wine is drawn off, the "cap" is pressed and both are combined in a fermenter to finish their fermentation.
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