This afternoon, winemaker Matt Reid at Benessere and People’s Wine Revolution was kind enough to spend a few minutes with me and put me to work. What you’re seeing below is Old Vine Zinfandel, grown basically across the street in the middle of fermentation. Evidently, it’s pretty soft now, meaning this wasn’t all that much work, but I hope the image gives you some appreciation for what happens when grapes are punched down.
Closest to the bottom have been punched down. As you move further away, less on the punch down front, eventually you see something that looks like steps and shows the portion that had not been touched yet.
There’s a few good reasons to make sure you punch down a grape during fermentation at least daily and I’ll get into that in a future post, but for now…..harvest is beginning and the wine industry always feels a bit more fun and interesting during this time.
I hope this also shows that I do that’s different than other wine clubs and why I think that leads to better wine.