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
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
Freshly de-stemmed Cabernet heading for the fermentation room
More VERY sticky fingers
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
Having fun fermenting our 2006 '975' Cabernet Dessert Wine...
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
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