Harvest Crush Course: Cabernet Franc

Join us at the winery for a day of harvest to sample the local flavors of New England and crush the grapes of Zoll Cellars future vintages.  Think like a winemaker as you help bring the grapes from the field to process them for the table.  Pastry Chef and Winemaker Frank Zoll will share with you how he hand crafts his wines.

Long Island Cabernet Franc will be hand harvested in October 2011. Upon arrival it will be up to Zoll Cellars winemakers to get the grapes sorted, crushed, pressed and into barrels for fermentation.

Winemaking class will consist of a full day long harvest crush that will start with  a New England wine tasting paired with savory Artesian Breads  & Farm Fresh Local Cheeses followed by Zoll Cellars biodynamic farm tour and wine chemistry discussion and finishing the day with sweet gastronomic delights prepared by Pastry Chef & Vintner Frank Zoll.

Harvest crush will start with sorting of grapes, crushing and desteming of fruit, and pressing grapes from their skins.  After our grapes are crushed we analyze and test the juice to make simple corrections to balance the must prior to fermentation.

Tentative Harvest date October 22th 2011.

Harvest dates subject to change based on weather conditions that effect ripening of fruit.