Our apprentice winemakers, Tom and Nick, did a fine job at the press today. They helped in all parts of the operation.
They helped select the must that was ready to be pressed based on the appearance of the sinking cap and the signs of faint, tapering fermentation. With their guidance, we resolved to press all of our syrah and nothing else for the moment.
They helped assemble and screw the press.
They helped assess the free-run wine and the hard press wine.
They helped with siphoning into carboys for racking.
They helped remove the pomace in a single piece that will odiferously grace the compost heap for days to come.
Then they helped us clean up and eat burritos and menudo.
Still to be pressed: grenache, mourvedre, Pelin's syrah, and some experimental tempranillo.
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