From the vineyard to the winery, Assistant Winemaker Cody Alt is starting the racking process for our 2019 wines this week.
Racking is important for the quality of our wines. It’s when some of the spent lees (dead yeast) falls out of the solution (wine) and no longer contributes to the finished product. Our wines are typically racked three times before they are bottled as part of our winemaking process. First the wine is racked as part of the initial fermentation process, then several months after fermentation has finished and then finally right before bottling.
Today, Cody is racking the 2019 Estate Cabernet Sauvignon moving the wine from one barrel to another to “rack off the lees.” Using a pump, a wand and a flashlight (super technical, right?), he watches the wine come up through the pump to see when it changes from clear to wine with sediment. It’s easy to see because it becomes cloudy instead of clear. Once he sees the sediment, he stops the pump and then leaves the rest of that wine in that barrel. All of the clear wine is what will be kept and ultimately finished into our final wine.
The wines will be racked one more time right before bottling to ensure they are clear and perfect for you to enjoy for years to come!
Click here to watch Cody explain racking and demonstrate. Have any questions? Just ask on our Facebook or Instagram. We love talking wine with you!