Monthly free SO2s.

Adjustments later, then topping tomorrow.

Do you know what brings winemakers the most happiness with their jobs?

Some volumes are TBD when the process is complete. Pressing, topping and racking are examples of this.

So when the universe gives you the exact volume to fit a carboy, THAT is pure dopamine. The alternative is always annoying.

Tonight's wine:

Painted Rock - Merlot 2013 (Okanagan, Canada)

Rothschild/Chateau Lafite - 1995 (Bicentennial blend)

Black Bank Hill - Syrah 2021 (Niagara, Canada)

Topping barrels today.

Did you know I lose approximately 400-1000mL per month from each barrel?

This missing volume (headspace) is refilled (topped) each month to prevent oxidation and the formation of flor yeast on the wine's surface #angelsshare

You drain the tank from this valve until you start sucking air into the hose.

If you notice the valve is slightly lower than the man-door? Well that allows you to disconnect the hose from the tank and open the door to suck the remaining wine/juice off any sediment from inside the tank.

Have you ever heard a winemaker say the term "racking"? Do you nod like you understand what they mean?

Well I'm here to save you. In the first picture, you see a tank has two valves. The higher of the two is called a racking valve.

So why am I throwing💲out the window? Because my juice isn't murdered. What comes out of my press is pure, free from excessive solids and harsh phenolics.

This allows me to press right into barrel without enzymes or settling. Giving our wines a more pure expression of terroir.

What is traditional winemaking?

There's no technical definition, but it's how I describe wines that were made by hand, using non-modern techniques and equipment.

For example at Black Bank Hill we use a basket press for our white and red wines vs a more efficient membrane press.

The last dig-out of the year:

Here's Taylor, the owner of Black Bank Hill, helping me press our last tank of Cabernet Sauvignon today. 23.4 Brix, this beauty was picked at perfection and will make an exceptional component to our Egalité 2024 (Bordeaux blend)

Why do some winemakers innoculate their juice while others let ambient yeast do the fermenting?

First post: you can expect a bunch of BS from around my winery and vineyard, maybe you'll find it interesting. Also, I won't sugar-coat anything. So if you have any questions or want to debate about how wine is made, let's chat.

Here's some wine porn. Niagara's best Syrah *chef kiss*