I felt like I was having another crummy day. There were so many pump-overs to do and we were also receiving fruit, and I could just tell it was going to be a long day. I had to do all the pump-overs and punch-downs and two delestages. A delestage is where you drain all the free run juice/wine from a fermenting red wine tank unit it’s empty and you’re just left with the skins. All the free run juice/wine goes into another tank. Then you pump the juice/wine back over the skins, well more like spraying it over the skins. Delestages help get more oxygen into the fermentation which can help soften harsh tannins and also give oxygen to yeast. It’s a relatively long process as you drain an entire tank, and then fill it back up. A 10k liter tank takes about an hour to drain, and then another hour to fill.
I didn’t feel very motivated knowing this is what I was going to be doing all day. And there was a decent amount of fruit to process. We received Petite Verdot, Cab Franc, and Cab Sauv. When Simon loads the last bin into the de-stemmer, he starts to do donuts on the forklift. What I didn’t know was that today was actually our last day of processing/receiving fruit! Hallelujah! And at the end of the 12-hour day Mario brought out a 2007 champagne and lots of good cheeses. We cheers’d and he said thank you to a great harvest. There’s finally a light at the end of the tunnel!