Harvest Crush Course: Riesling

Be part of Zoll Cellars history at this wine harvest crush.  See how we take whole grapes and turn it in to a fantastic bottle of wine at harvest.

Riesling from Massachusetts will come in mid October 2011. Upon arrival it will be up to Zoll Cellars winemakers to get the grapes sorted, crushed, pressed and into barrels for fermentation.

Harvest Crush course will start with a vineyard tour and wine 101 followed by a tasting of Zoll Cellars past vintages paired with home made bread, cheeses, and other gastronomic delights prepared by Pastry Chef & Vintner Frank Zoll.

Harvest crush wine makers will sort grapes to prepare for crushing and desteming of fruit.  Then wine makers will analyze juice for pH, brix, acidity, and sulfites.  After crushing and several hours of maceration the grapes are pressed from their skins to separate the juice and the pummace.  Finally it moves it into stainless steel tanks to undergo fermentation and stainless steel aging for 6 months.

Tentative Harvest date 10/15/11  

Final harvest date will be determined by the grapes and the sunshine as we get closer to harvest.