This is the initial racking of our 2018 Pinot Noir.  As you can see we use gravity to transfer from one container to another.  This initial racking removes the dead yeast that was not filtered out during the press process.

Since we don’t use oak barrels…we use Frend Oak Medium Plus Xoakers to add spice and flavor to our wine.  We don’t use barrels since our process is much easier to replicate without the variable that barrels bring to the process.

We had the pleasure to have Lindsey and Brian Robert come to Turtle Vines to press our 2018 Pinot Noir…and while they were here we tested the sugar content of our Sauvignon Blanc.

Our 2018 Pinot Noir fermentation took almost twice as long due to the late pick which resulted in cold days and nights.  Below we are pressing our Pinot Noir.  The press process takes about 45 minutes and you have to be careful not to press to long as it will produce bitter flavors.

As with any other project, cleaning up takes more time than the actual work but is critical to the success of your project.