Pressing


The 2012 harvest has come to an end…the fruit picked under stellar conditions, the fermentations completed without a hitch and the wine barreled down for the winter.  Nearly everyone is celebrating Northern California’s “epic” harvest, the biggest in years, including us and we’ve shared some photos of here:

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Response to our plans to offer a wine club has been enthusiastic and we are happy to officially announce the Stomping Girl Wine Club!  We anticipate this will be a perfect way to maintain close relationships with our customers and be able to offer you the best possible discounts and benefits. 

Club Benefits include:

  • Shipments of four (4) bottles of wine three times a year
  • 20% discount on all wine
  • Preferred access to our library wines
  • Complimentary tastings
  • Free or discounted entrance to Stomping Girl events

After a 4 day cold soak and 10 day fermentation (14 days total on the skins,) we pressed the Beresini Vineyard Pinot Noir.  We did one bin native yeast fermentation and one we inoculated with RC212.  We were so happy with the native yeast results that we decided to go all the way native with our last lot of Pinot–Corona Creek.  Early next week we’ll press the Lauterbach Vineyard and Corona Creek Vineyard Pinots.