And after 7-10 days, its WINE !!!!

its the science, the magic, the art of fermentation. it never ceases to amaze me that after almost 8-9 months of growing in the vineyard, 7-10 days after harvest, we have essentially baby wine.

The sugars have converted to alcohol, the skins have macerated and we squeeze the juice with the Press Machine. If its white wine, pressing of grapes is done in unfermented must so as to minimize skin contact. If for red wine, pressing is done after skins have macerated, sugars have dissolved and fermentation is complete.

The juice or wine that is pressed out with minimal pressure is called FREE-RUN. Most of our wines are good majority % of Free run, from 40% - 50% free. this is the purest cleanest state of the juice or wine. When pressed, this is called PRESS-RUN, though I personally like the phenolic structure and aromatics that pressing to up to 0.8bars for red wines and up to 1.8bars for white wines can achieve. Its a matter of taste, tannins and structure that we try to optimize for. And I hope our San Sakana fans will enjoy.

Its been a very busy 10 days for us with grapes getting harvested and crushed from all of our vineyards. We have barreled the 1st wine, our 2006 Catie's Corner Viognier, we have pressed the 1st Red, our 2006 Alta Mesa Mourvedre and this weekend we are elbows deep into sorting & crushing our Syrah fruit from Las Madres Vineyard from Carneros and the White Hawk Syrah from Santa Barbara.

Hopefully we'll have pictures of the 3 Fishes, foot stomping to share with you soon

Yes, its just like Lucy....

Q's, commetns - please email me at bettina@sansakana.com