Fresh Fruit Arrives At The Winery, Headed For The Fermenter
A half ton Macro bin of Cabernet about to be dumped into the receiving hopper
Carefully removing any green material...stems, leaf fragments, shot berries
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Free run juice and fresh Cabernet about to drop into the de-stemmer, and then onto the sorting table
It takes many hands at harvest time to begin the wine making process
VERY sticky hands
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Freshly de-stemmed Cabernet heading for the fermentation room
More VERY sticky fingers
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Sometimes wines just need to breathe...and a simple screen will do the job
Our Chardonnay is labeled on the bottling line, but our Cabernet gets hand labeling attention
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Having fun fermenting our 2006 '975' Cabernet Dessert Wine...
aka 'Yummy'
aka 'Port'
First sip of 2010 Wicker Vineyards Cabernet...
I smile every time I see this Photo
VERY Special (read... Expensive) high proof, barrel selected at the distillery at Germain-Robin being added to the fermenting must for our 2006 '975' Cabernet Dessert Wine
aka 'Yummy'
aka 'Port'
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Our 2008 Cabernet was fermented in open top barrels... and received a Gold Medal at the 2017 San Francisco International Wine Competition
Wicker Vineyards Cabernet gets a cork and a capsule, but no labels on the bottling line. They are later hand labeled, one bottle at a time so that the bottle seam doesn't run through the face label...just one of our attention to detail items
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