New post on Wine Saves Lives! details how we get fruit off the vine and into the fermenter.
Getting Cabernet Sauvignon from Napa to the Livermore Valley requires a very early morning start, a bunch of coffee, and a U-Haul truck. But once the fruit is on the crushpad a few different machines are used to get the grapes ready for fermentation.
In the video above, I describe the process of destemming, sorting, and crushing fruit – getting it ready to be transformed by fermentation (and the thoughtful winemaker) into something magical and delicious!