We left the juice mixture to ferment for seven days. During the fermentation process, the juice sank to the bottom and a solid cap of grape skins and pulp rose to the top. The cap was manually “punched down” three times each day to extract the most avor. After a week of fermenting, the mixture was ready for pressing and transfer to an oak barrel. Gravity drew out the juice that had sank to the bottom of the vat. The remaining mixture was scooped into a wine press with buckets, where an interior bladder released the remaining juice. It was amazing to see how much juice the press extracted. These juices joined the others already in the barrel. There, they’ll age until the summer of 2014, when we’ll bottle our custom-crafted Petit Syrah blend.
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