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Pressing the Zinfandel

posted Nov 5, 2010, 9:48 AM by Dan Morgan
On Sunday October 31st (Halloween) after a cold soak lasting 4 days and primary fermentation of 22 days we pressed 2 tons of gorgeous Zinfandel. Beside myself the “press gang” included Danny (my assistant winemaker) and Tom (our webmaster). What seemed to be a simple task, took hours of preparation and clean-up. Sterilization is key to wine making, and to make sure that pumps, hoses and the press are clean is no simple task. The actual pressing took about 4 hours but the prep and clean up took an additional 5 hours. Fortunately I made it home 15 minutes before game 4 of the World Series.

In the associated photo gallery Pressing the Zinfandel, you can see pictures of the press process including the beautiful NIKO VP8e bladder press (from Slovenia). There are also some pictures showing the fun I had with a forklift.

Next up, the call has come in from Caldwell Vineyard in Napa. They will be picking grapes for me on Friday. So with trailer in tow, I will be heading to Napa on Friday afternoon to get the most amazing Cabernet and Syrah fruit which I will use in my flagship "Inspiration Red".