The image shows the bottle as it passes the corker. The Rosé of Syrah and the Riesling are the first to be bottled. The wines are not barrel aged and are ready for bottling once they have settled and become cold stable. Cold stabilization is done by chilling the wine to about 30F and waiting for the tartrates to drop out. The process of cold stabilization will take from two to three weeks.
Wikipedia has very good article on tartaric acid and, surprisingly, although mostly found in grapes, it is also in bananas.
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