As I've mentioned before, I often get questions and remarks about the wine business this time of the year. Usually it's : What are you guys up to? You must have a lot of time on your hands, I mean, the grapes are all in, the wine is made, what have you got going?
Depending on the operation, there's still lots to do.
Many wineries in my area are busy with ice wine ferments that can take an inordinate amount of time in relation to a regular table wine ferment.
Producers of sparkling wine in the traditional methode champenoise will be assessing their base stock and considering blending. There's also all the specialized packaging that needs to be ordered for this process.
Table wines need to be assessed and the process of clarification and filtering will be initiated. This varys from winery to winery but all wine makers are looking for stability. Once that wine goes into consumer packaging the winery and the wine maker don't want some kind of radical, uncontrolled change occuring that can lead to spoilage or a perceived lack of value (hazy).
Depending where you are and who supplies you - there's a need about now to finalize details on bottles, corks, screwtops, labels and, on top of all that, you better have your vines ordered for next season's planting projects.
There's no shortage of things to do... just a shortage of hours to do them in.
Starting a winery called BLACK CLOUD in British Columbia's Okanagan Valley. The ups, the downs and the everyday experiences as we build our dream.
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