Wednesday, August 8, 2012
Bin to Bottle
Many natural elements conspire against the making of a great wine so we must always remain vigilant. It’s important to keep barrels full with no headspace so that excess oxygen is not introduced. It’s also vital to taste the wines to see where they are in their evolution. We strive to blend and/or bottle at just the right moment to protect all those prized flavors and aromas. Spoiler alert: the 2010’s taste amazing! But, we’re still going to keep them in barrel a little while longer.
With the logistical nightmare that is bottling (and all that can go wrong in the blink of an eye) it’s easy to understand why this can be one of the most stress-inducing times for a winemaking team. Fortunately we had the experts on deck. Our Winemaker Tim Milos, Wine Director, Rhett Gadke and Bin to Bottle’s General Manager, Adam Braunstein stood at the ready. All the while a few highly skilled bottling line employees worked their magic shoulder to shoulder with and the incredible Bin to Bottle staff. Pumps whirling, hoses snaking across the floor, and forklifts singing with their customary reverse warning beeps. The senses are fully accosted and on overload. At first glimpse it looks like barely organized chaos, but after a few moments of peering around (and avoiding being struck by said forklift) a sense of order emerges; this is a carefully choreographed ballet.