My first "C. Don" fruit

First of all...I was recently told that I am "definitely a local" when I referred to C. Donatiello as "C. Don".

So a quick update on my recent days at "C. Don".
I have been in at 6:30am to open the winery with Andres and Luis to do the first-of-the-day punchdowns, of which there are 4 daily. Andres and I typically tend to that task while Luis focuses on preparing for the days activities. Now let me just say...I LOVE the hydraulic punchdown tool!! Last year everything was performed manually when we had to do punchdowns, which was fine, but this is so fun! (Insert Tim the Tool Man's chuckle here.)


Hydraulic punch


Me...in action!

Each day we are given an actual Work Order sheet with the tasks for the day (and yes, we have to sign-off on each task when it's completed.) There have been so many things going on that I have completely not realized it until someone mentioned it's done.

I worked in the lab on Tuesday and Wednesday. (Hmmm...who'd have though my Chemistry lab would actually pay off?)


Doing analysis on vineyard samples.

The lab is not my favorite part of the job but at least I am getting some exposure to it.

As for today, we processed roughly 4 tons of Pinot noir.


Pinot noir grapes being delivered.

The fruit is picked then transferred to the winery in 1/2 ton bins. When we are ready to process the fruit, it is dumped onto a sorting table and we pick out any "undesirables" such as "raisined" berries, botrytis or waterberry.


Pinot noir at the sorting table.



Sorting the Pinot


Robert, me and Jessica sorting the fruit

This Pinot will be processed with about 25% "whole cluster" meaning the entire cluster, stems and all, are kept in the tank. This tends to add a complexity to the wine and is a technique used by many winemakers.

After sorting through approximately 25% of the fruit we then processed the remainder through the crusher-destemmer, thus removing the stems.


The clusters are dropped from the sorting table down into the "crusher/destemmer" and then the grapes (or berries) are sorted again.


Robert sorting the berries.

Once all the fruit is processed it is dumped into a tank in the winery for us to tend to for about 7-10 days. (Yep...more for me to punchdown!!)

We are expected to have a busy weekend with more and more fruit coming in. I am, however, managing to have some fun after work and have been visiting some of our favorite tasting rooms and restaurants in Healdsburg. The weather has been quite hot (good for the grapes) and is expected to reach 100 in the next few day. But, there is no humidity so in my book, this still remains one of my favorite places.