Ari's International Wine Blog: August 2007

Thursday, August 30, 2007

Vineyard Crew

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Checking the Fermentation

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Avi came by to work for his 2 cases

Wine Tasting at Yekev Solomon (Moshav Amikam-neighbor)

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Racking the Sauvignon Blanc

After several days on Cold Settle at 14C, we transferred the juice off the solids that dropped to the bottom and started the fermentation

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Thursday, August 23, 2007

Barrel Delivery

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Clean-up with a little help

Liam came by to help clean-up and do some analysis on the juice or 'must.'

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After it was all pressed, I checked the sugar levels and PH and put the juice in the Fridge for a 4 day 'cold settle.' By leaving it for a couple days at a low temperature (11C), all the heavy solids fall to the bottom so we can start the fermentation with a cleaner must.

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Mmmmmmm!!! Tastes Good!!!!

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Pressing the Sauvignon Blanc

After we weighed all the grapes (375 Kg), we started loading them all into the press. Itamar Solomon founded and owns Solomon Winery in the neighboring Moshav Amikam. He was kind enough to help me and let me use his equipment. His winery is a classic example of one of many small boutique wineries that have sprung up in Israel in the last 10 years.

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We used a basket press to squeeze all the juice out of the grapes. Itamar built and designed this press to work off the hydraulics of his tractor. Besides the diesel exhaust in our face all day, it worked pretty well.

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After the grapes are pressed, we are left with the 'Cake.' We ate one for desert. It took all day to press 375 Kg...