Winemaker Bruce McGuire has selected the Vineyard Designate Wines which will remain in barrel for another seven months and now he prepares the Santa Rita Hills Pinot Noir and two Pinot Noir clone selections, which have traditionally been bottled the summer after harvest.
The images show the wine being extracted from the barrels by nitogen pressure so that there is no need to pump it. At this stage when the wine is still sitting on its lees we carefully extract it leaving the lees in the barrel. The barrels are then thoroughly cleaned and stacked ready for next year’s harvest.
David Lafond has rigged up a system where the water and the lees are collected below the winery in a mobile tank. The water and the lees are then spread throughout the vineyard with the intention of encouraging a wild yeast population similar to that used in our fermentation.
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