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· Pruning has begun!

· Transfer of the 2011 vintage into oak barrels is complete!

· Primary and secondary fermentations are complete.  The wine is now going through malolactic fermentation in stainless steel tanks.  It will be transferred to French oak barrels mid to late November. 

· This year’s harvest was unusual, we had two pickings, a week apart due to uneven ripening in the vineyard.  The first on Sat Sept 24th, the Second on Sat, Oct 1st. But, with a longer than usual hang time we are anticipating a fine 2011 vintage.

· We’ve struck GOLD!  Domani Vineyard’s ‘09 just won a gold medal.  This just proves that it truly takes a village to produce a fine wine!  Thanks go out to all of you!

· Veraison began the second week of August.  Typically harvest is approx. 6 weeks from the first signs of veraison, which would put the 2011 harvest in the third week of September.

· Domani Vineyard’s 2005, ‘06, and ‘07 each received 2nd place at the Santa Cruz Co Fair! The ‘07 just missed a 1st place finish.  We were told there was major disagreement regarding the 2nd place finish.  Some tasting notes from the judges: "I loved the wine, a wonderful wine to drink!"... and this from another judge, "Terrific transformation in the glass.  Just what a well made Pinot should do." 

 

 

 

 

 

 

    What’s Happening In The Vineyard

 

 

The Role of Harvest in Wine Production and Grape Growing

These variables are studied with consideration to the varietal type. Vitis Vinifera varietals are normally harvested at 19-24 degrees Brix, over .7% acidity and with a pH of less than 3.4. Random samples of grapes are checked in the laboratory leading up to harvest.

However, there is no substitute for actually tasting the grapes and quality growers rely on their taste buds over technical data. The correct harvest procedure is extremely important to ensure that grapes arrive at the wine making facilities in excellent condition. There are two types harvesting methods used;

Hand Harvest

Hand harvest has the benefit of adding human reasoning and care to the equation. Many variables must be taken into account to maximize quality. Rotten or unripe clusters can be excluded. There is also a reduced chance that the grapes will be damaged in the process.  Domani Vineyard grapes are all hand harvested.

Fermentation Stages
A wine fermentation has two distinct stages: primary and secondary--also sometimes described as aerobic and anaerobic fermentations.

* The Primary Fermentation will typically last for the first three to five days. On average, 70 percent of the fermentation activity will occur during these first few days. And in most cases, you will notice considerable foaming during this time of rapid fermentation. 

The primary fermentation is also called an aerobic fermentation because the fermentation vessel is allowed to be opened to the air. This air plays an important roll in the multiplication of the yeast cells. 

Here's how important. The little packets of yeast that is generally called for in a five gallon wine recipe will typically be multiplied up to 100 to 200 times during the few days of primary/aerobic fermentation. Without air this multiplying stage is hindered. That is why it is important that you do not use an air-lock during the first few days of a fermentation and allow the fermentation to be open to air.

Alcohol is being produced during the primary fermentation as well, but a significant portion of the yeast's energy is being devoted to reproducing itself.

* The Secondary Fermentation is when the remaining 30 percent of fermentation activity will occur. Unlike the typical four to seven days the primary fermentation takes, the secondary fermentation will usually last anywhere from one to two weeks depending on the amount of nutrient and sugars still available. 

So as you can start to see, the secondary fermentation is much slower with less activity at any given time. You will also notice the activity becoming slower and slower with each passing day.

The secondary fermentation is an anaerobic fermentation which means that air exposure is to be kept to a minimum. This can easily be done by attaching an air-lock to the fermentation vessel.

It is this reduction in air exposure during the secondary fermentation that entices the yeast to forget about multiplying and start giving its energy completely to making alcohol.