Candid Wines | Pressing and Fermenting Chardonnay

Inside the Scherrer Winery.

The presses are just beyond the insulated wall. The Chardonnay is being pumped into the
stainless steel tank in the corner on the right. The juice from the two presses is combined
and left to sit over night. The next day, Fred will inoculate, or add yeast, before pumping
the juice into wooden barrels.

The smaller tanks that are covered with green tarps are full of fermenting Zinfandel, Syrah,
Pinot Noir and Cabernet Sauvignon. Each day, morning and night, the skins of the grapes
in those tanks which float on the top, are "punched down" by hand using the paddle you see
on the white plastic bin. The punch downs serve to moisten the skins and encourage
further extraction of color and tannin.

I know, this is about making Chardonnay, but in a small winery that produces a number of
varieties of wine, you are never just making one wine at a time.

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