Punching Down the Cap

Punching down the Foch

Yesterday I was at Whitecliff Vineyards as they were crushing Chardonnay they received from the vineyard in Hudson NY. While there they did put me to work punching down the cap.  What is punching down the cap?

After red grapes are destemmed they are put into large fermentation containers, yeast is added and fermentation begins. As a result of the carbon dioxide that is produced as the yeast consumes the sugars in the must (juice) the skins and seeds rise to the top. The skins and seeds contribute phenolic compounds to the wine.  Phenolic compounds contributed are color, tannins, structure, and resvertrol.  In order for this contribution to happen the skins and seeds must be in contact with the must.

Punching down the cap happens every 4 to 6 hours or so.  As the wine ferments and the cap gets punched down it gets easier.  The first day or so of the punch down is tough.   When you stick the pitch fork into the cap it's like cutting trying to get a knife through an ice cream cake you just took out of the freezer.  You punch down in a pattern to get all areas.  As you break through the cap, it does get easier.  As the days go by and the wine ferments the cap does get softer.

Punching down the cap is a great way to build those upper arm muscles!

Hudson Valley Harvest Update

Harvest has begun and is in full swing here in the Hudson Valley.  August 25th began the harvest when Clinton Vineyards harvested their Seyval. (click here for video)

Baco Noir at Slate Hill Vineyards @ Benmarl Winery

Just about one week later Benmarl Winery harvested 4 tons of their Baco Noir at Slate Hill Vineyards. Brix at 22.5


Sunday, Benmarl Winery harvested their Seyval from their Ridge Road Vineyard.

Meanwhile up the road at Glorie Farm Winery, they were harvesting Seyval and processing Leon Millot.

Seyval harvested at Glorie Farm Winery

Harvest Report Update

It seems that the Hudson Valley fruit seems has higher brix during this harvest season than the other wine regions like the Finger Lakes and Long Island. Thoughts are this is a reflection of the heat in the valley. Not sure if I go for that. It's been a strange and difficult growing season.

As you can see in the above picutre, the nets are up to keep away birds and deer. Sometimes they get to the grapes before anyone else. Not good.

In the Hudson Valley, Cab Franc brix are about 16.7, Chardonnay about 15, Fosh at 21.6, Merlot 16.9, Noiret 16.7, Pinot Noir 18.5, Riesling 17.4, but 16.1 in the northern part of the region, Seyval 18.8. These readings are from last week.

The grapes seem to be coming around. Different parts of the region experience different weather patterns. Growers will be picking when they feel their grapes are at the bix level suited for them. Hopefully we will still have warm days and cool nights. Who knows with Mother Nature, she has a mind of her own.

Ripening and Rain

Oh no...the forecast calls for lots of rain the end of the week. You might think it's a good thing the rain...but for grape growers in the area it can be a problem.

For grapes to ripen we need warm days, cool nights and no rain. The warm days allows the sugar content to rise and the ideal picking is when the brix reach 23.

Rain..what the rain does to ripening grapes is allows the grapes to take on water. One might think, that's great, big fat juicy grapes. NOT..what it does is dilute the sugar content in the grapes, and this will effect the taste of the wine. It will not only ruin the sugar content, but the flavor.

Think of it as diluting your toddlers grape juice, 1/2 water 1/2 juice. It's fine for the toddler, but not for the adult.

Let's just hope the storm named Kyle that is looming in the Caribbean doesn't head North and slam into us.