You're looking at the vines of our very first wine, our 2008 Viognier. This was a "U-Pick" just out side of Zillah, Washington. We picked 475 pounds that first trip.
Is this an official sign?
Pressing our fresh 2008 Viognier grapes using a rented, #30 wood basket press and some friendly help.
We believe our mutual OCD tendencies allowed our first wine to be drinkable to this day.
These are the skins, all pressed down. White wine grapes are pressed immediately and just the juice is extracted for fermentation. In comparison, red grapes are de-stemmed and "crushed" and fermented in one big pile to extract the flavor and color from the red grape skins.
Have you ever seen a heavy, brick of grape skins? Well, you have now!
We do enjoy ourselves. Humor is endless.
The last dribbles of juice were not wasted.
This is our very first racking. We fermented our 2008 Viognier in open plastic food-grade bins but aged entirely in glass carboys.
Our first trip to the vineyard for our official 2009 season harvest!
Craig tying up our first purchased barrels. Again, unless you're rich you do it all yourself!
We do get a little help with this but you bet we pay for it!