Delicate Winemaking at Estate Crush
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Jon Bjork
Borra’s beautiful Gill Creek Ranch Viognier vines
On Monday, cellar lead Federico heads down for another load of Viognier at Borra Vineyards’ beautiful, sunken Gill Creek Ranch block on the Mokelumne River just north of the town of Lockeford.
Jon Bjork
Inspecting pristine Borra Viognier
On Monday, vineyard foreman Manuel inspects pristine Viognier from the Borra Vineyards Gill Creek Ranch near Lockeford.
Jon Bjork
Nearly perfect 2010 Borra Viognier
Jewel-like clusters of Viognier from the Borra Vineyards Gill Creek Ranch near Lockeford await their journey to the winery.
Jon Bjork
Unloading Borra Viognier
Nick Sikeotis, General Manager of Estate Crush, unloads a ton of Borra Vineyards Viognier on Monday.
Jon Bjork
Discussing winemaking at Estate Crush
Two winemakers, Matthew Ridge, left, of Estate Crush, and Markus Niggli of Borra Vineyards discuss details of how to process over 17 tons of Borra Viognier on Monday.
Jon Bjork
Manning the press at Estate Crush
Estate Crush winemaker, Matthew Ridge, programs the state-of-the-art wine press, while Brandon Herrmann dumps Borra Viognier grapes and Oscar Ortiz distributes the load on Monday.
Posted: Tuesday, October 12, 2010 4:29 pm
|
Updated: 7:06 pm, Tue Oct 12, 2010.
Delicate Winemaking at Estate Crush
One of Lodi's most beautiful vineyards is a little 10-acre patch
of Viognier planted by Steve Borra back in 1999 north of the town
of Lockeford. Half circled by the Mokelumne River 7 feet below, the
vines look like perfect hedge rows, sunken on their own shelf,
isolated 40 feet under the rest of Borra's Gill Creek Ranch.
Monday was the day to pick the vineyard's Rhône-style
late-ripening golden clusters not only for the Borra Vineyards winery, but also for Jessie's Grove. A crew of about 10 began filling lugs
at 7 a.m. under a thin layer of cooling river mist as the sun
rose.
Viognier is known for producing extremely floral wines, filled
with honeysuckle, golden apple, and apricot. But to capture this
full spectrum of aromas, the grapes must be handled delicately.
Taking advantage of new, high-end winemaking equipment and
expertise, Borra's winemaker, Markus Niggli, selected Estate Crush in downtown Lodi to process his prized
Viognier.
Over the next 2 days, Brandon Herrmann and Oscar Ortiz of the
Estate Crush cellar team, headed by new resident winemaker Matthew
Ridge, will go about filling their specialized, air-inflated
bladder press with nine 2-ton loads, working through over 17 tons
of Viognier clusters to gently extract juice.
This juice will then be slow-fermented with its own native yeast
at 55˚ F over the course of 2-3 weeks. By mid-February, Markus will
have Matthew's team blend in Gewürztraminer to create Borra's 2010
White Fusion, chill it down to near freezing to make sure it won't
make crystals in the bottle, and filter it to be ready for
bottling.
Posted in
The lodi wine guy
on
Tuesday, October 12, 2010 4:29 pm.
Updated: 7:06 pm.
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