Wednesday, September 23, 2009

Pumping out those Pump-Overs

Our estate fruit is coming in at a steady pace. About one-third of the vines still have fruit, and within the next week we expect to pick the remaining lots of Cabernet Franc, Cabernet Sauvignon for our VIADER proprietary red blend, and Petit Verdot which is the main component in our "V" petit verdot blend.

Currently we have several fermentations going. To keep things fresh and for style, we use a variety of fermentation vessels including the more traditional stainless steel, concrete, and even single barrels. To ferment in the barrels, the heads need to be popped out, and the bungs tightly wedged in. Shown here is our Malbec, from young vines that produced barely 15 gallons this year.

The pump-overs and punch-downs are now a part of daily life in the cellar, and are even part of the "nightlife." Alan was here until at least 10:00pm last night! Why he didn't call his little sis' to come help is beyond me...

I've also attached a small video of our cellar assistant performing a pump-over of the Syrah. Look at that beautiful color. And it smells and tastes delicious. The caves are whirling with the "intoxicating" (for lack of a better word) airs of primary fermentation.

All the best,
Janet Viader
sales & marketing at VIADER

P.S. At the end of the video I ask Maurilio to "sonrei te" which means "smile" in Argentine Spanish. Who knew he was camera shy! :)

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