The time has come to say goodbye

Well, it's Friday and it's my last day at Kent Rasmussen Winery but that doesn't mean things were slow. Kent wanted me to gain some experience with filtration before I left so we used a pad filter on some Sauvignon blanc.

Wine transferring from tank through the pad filter and into the smaller tank in the back barrel room

Earlier this week we did some analysis on the wines. First we did a "spot" test. Samples were taken of each wine and a spot was added to chromatography paper then the paper was placed in a solution. As the solution passed through the wine and traveled up the page, it left darker circles. Each circle signified the presence of an acid. Tartaric acid at the bottom, Malic acid in the middle and then finally Lactic acid. The idea is to determine if the wine has completed "ML". (Changing malic acid to lactic acids.) This was a pretty basic test and wine samples will still be sent to the lab to verify but it gave us a good idea of the progress.



With the same wine samples we then did a "pill test" and check the sugar levels in each wine. A small sample of each wine was added to a test tube along with a pill. Note, if you look closely at the bottle, it says, "Reagent tablets for Urine Sugar test." Yep, it's the same thing that is used to check sugar levels for diabetics!

Then we were on to the true test...the taste test! After we drew samples of every barrel and tank to check on their progress chemically, we tasted our way through each one for our own analysis.

Note the glasses in the back of the room too! Thirty nine samples in total! We all puckered out (literally) about 60% through but it was enough to get the idea!

And, just so you don't think I spent my last week working hard in the lab and filtering wines, here are a few pictures from my day of tasting on my day off.
My visit to Mumm...
And my flight of sparkling wines. Absolutely perfect!
And, as if Kent hadn't done enough for me by providing me with his experience and guidance, not to mention the fun kayaking and bonfire outings, he treated Quinn and I to an end-of-harvest dinner at Press Restaurant in St. Helena. At dinner, Kent shared with us a nice sampling of his wines over the years which included a 2007, 1996 and his very first Pinot noir he produced in 1979. Now, I know what you're thinking, I didn't know a Pinot would age for that amount of time. Well, I am here to tell you that when a Pinot is made right, it ages just fine and this was one example. It was amazing!!!

Nice handmade label!!

I have had an amazing time working harvest at Kent Rasmussen Winery. I have gained some great experience in things I haven't been able to do in the past and am so thankful for that. Kent's knowledge and generosity is tremendous and I want to thank him and the entire KRW crew for being so welcoming. Here's to more adventures in the future.

Until then, cheers!

It rains in Napa Valley?

It sure does and it is NOT fun to work in! It is cold and rainy today and we are pressing. Not the most enjoyable working conditions but harvest must go on.

However, things are coming to an end here at KRW rather quickly. We had 5 tanks fermenting that needed to be pressed, after today we are down to 1.
Here are 3 tanks that we are working on currently. The first one, was full of Merlot and was pressed Friday. The last one, full of Petite Syrah, is being emptied today and the middle one, with Petite Syrah as well, will be drained tomorrow.




A mountain of must. (Grape skins and seeds)

Here is a video of the free-run off one of the Petite Syrah tanks.



And, here's just an update on what happened over the last few days. On Thursday Kent surprised us with another harvest tradition and took us to the beach for dinner and a bonfire. It was great! We arrived just before sunset so we could witness the beauty of the sun setting on the west coast. I've seen it before but it's still amazingly beautiful!


Kent built the bonfire and we roasted sausage and corn then made smores of course for dessert. YUM! Celia entertained us with her beautiful voice while she strummed a view tunes on her yukalaylee.



And, I thought it was a perfect opportunity to get a picture of the crew for Kent Ramussen Winery for 2010.


Me, Kent and Quinn.

I only have one more week here and we'll see what's in store.

Major fun, tons of work and big changes

Sorry for the delay in adding a new post. I've been a busy girl.

Friday evening I spend at dinner with some dear friends from Healdsburg. Saturday was spend with some friends visiting from home and from San Francisco and we spent the afternoon tasting at wineries and having dinner at ad hoc...one of my favorite restaurants in the valley. On Sunday, Kent surprised us with his love of kayaking and treated me and Quinn, along with his wife, Celia, to a day on the Russian River. It was a wonderful day and even included a picnic lunch along the river, wine included of course!

As for winemaking, Monday and Tuesday were spend pressing. These are big days at wineries. All of the juice, called free run, is first drained from the tanks or bins and then the remaining skins/seeds have to be shoveled out and put in the press where the remaining juice is squeezed out. Now, I know this sounds easy but when you are dealing with TONS (literally) of grape skins/seeds that have to be shoveled it is hard work!!! And let me tell you, my arm/shoulder/back muscles are stronger today than after any class at Lifetime!

We will be pressing the next few days as we have 5 BIG tanks ready to go. I'll try and post some pictures next time. (Too busy trying to get all the work done to worry about taking pictures.)

Oh, and the biggest change of all, in case you haven't already heard, I quit my job at Invesco yesterday after 14.5 years of service. I am relocating to California to pursue this dream, sort of. I'm starting out as a business analyst at another financial institution first but then who know what the future holds!

Until next time...off to the press!

New things coming my way

There are many winemakers that don't let interns do a thing to wine because they are too worried about something going wrong...then there's Kent Rasmussen. Kent has been so great with giving us direction and then letting us go figure out the best way to get things done. Each morning when we get to work Kent has assignments for us for the day, typically it's one page with pump-overs, analysis, etc.


Here are my sheets from yesterday...note...THREE pages! I told you we were busy!


Here is my first yeast addition.

Some winemakers "go native" meaning they let nature take its course and allow fermentation to occur naturally. That is a bit risky so most winemakers add yeast to aid in the fermentation process. Note I said, "most winemakers add yeast..." Yep, Kent let me do it yesterday and as far as I can tell, that tank is fermenting along nicely!

Things are becoming a little more scheduled these days so I will be taking advantage of it and hanging out with some friends over the next few days...something I haven't done much of since I arrived 2 weeks ago.

Oh, and here are a few more pics from the property.


Here's my view first thing in the morning while doing my daily pump-overs. A little overcast first thing but just over the tanks is a vineyard owned by Joseph Phelps Winery; Cabernet on the left, Chardonnay on the right.

I found this yesterday right outside my cottage.

Yep...chestnuts! I've never seen them grow before but apparently they grow in trees in a spiny green husk. Pretty neat I think. I plan to roast them soon and will report back how they are.
:)

Busy days

Tuesday was a BIG day. We brought in the last (and probably the bulk) of the fruit for 2010 for Kent Rasmussen Winery. I don't know the final tonnage but it was somewhere around 60-70 tons! (For those of you keeping track, that roughly 120-140 bins!!!) We processed a bit of Cabernet, a lot of Petit Shirah and the remaining Pinot noir.

Cabernet grapes

Petite Sirah grapes

We started around 7:30am and finished exactly 12 hours later. We had a bit of fruit ready first thing this morning but we decided to not start until we knew when most of the fruit would arrive since we would already have the equipment running. That all happened around 11:30am.

Everyone showed up at the same time!

Yep, that's an 18-wheeler delivering petite sirah

The whole setup. Crusher, sorter, pump, bins.

Just so you know I am really here, here's a shot of me in action; manning the bin of stems, the timing of the crusher, sorter and pump and responsible for moving the pump hose to the appropriate tank. Sheesh...lots to do!

But, just because the last bit of fruit has been processed doesn't mean the work is over. Oh no...it is really just beginning. Now begins the fun tasks of more punchdowns, pump-overs and pressing.

Big Days

Friday we had what I thought was a pretty big day. We brought in roughly 30 tons of fruit. Half Pinot noir and half Merlot.
Night harvesting is a newer craze. It's great! Picking crews hit the vineyards around 2am and deliver the fruit the wineries throughout the morning so when winery works get in, your fruit is waiting for you. David said it's like Christmas. You go to bed and wake up to fruit ready to be processed. Friday morning, this is what I woke up to...



We started around 8am Friday morning and finished up around 6:30 that evening. Kent had promised us we would all be finished in time to head to "Cheers! St. Helena" that evening and, has he promised, we all made it. Kent and Celia were on pouring duty and Quinn and I were in party mode. Quinn went out on his own, doing what he called "power tasting" and I took my time and strolled through the shops. It was awesome! I have been to St. Helena so many times but have not had the chance to walk through all the shops so this was great. Local wineries were in almost every shop pouring their wines. For a "$35 donation" you could sample some of the finest wines Napa Valley has to offer while shopping at discounted prices. It was a great time and I am so glad I finally got to experience it!

I was able to take the day off on Saturday to get some real "business" taken care of but then it was back to work on Sunday. All the fruit that came in last week needed to be tended to. Some went into these open-top tanks and we have to do punch-downs 3-5 times each day. (I love it though...Kent has a pneumatic punch like I used last year. Love it!!)


The Merlot was put into a larger tank which requires pump-overs. This was the first year I have had to do a pump-over. The first 2 times I just hooked up a hose to the bottom of the tank and sprayed the juice/skins into the top of the tank. Today, however, I used an irrigation fitting that swirled the juice around like a sprinkler for even coverage. Here a video of it.




Tomorrow is the biggest day yet. We are estimating roughly 70 tons of fruit to come in. This is going to be an even bigger day than Friday. We are all heading to bed early tonight so we are well rested for the big day. More to come on that after I survive the long hours.