pressing déglacé

this morning, our winemaking team pressed frozen pinot noir grapes to begin the process of making a dessert wine we call deglace.  these are grapes that we grew in our vineyards last year (harvested in october 2010) and they were sent to a commercial freezer until the winemaking team was ready to make the wine.  once it's made, it needs to be bottled right away (i.e. this style of wine doesn't take too well to sitting in a tank), so they are preparing it for a bottling run we have scheduled in april.

if you click on the deglace link above, you can read about why we freeze the grapes and how the wine is made.

in the meantime, here are a few shots from this morning.  it was a frosty, but very sunny and clear day!

66mm, f5.3, 1/3200 sec.

18mm, f/3.5, 1/40 sec

18mm, f/3.5, 1/6400 sec

18mm, f/3.5, 1/3200 sec

28mm, f/4.0, 1/30 sec

40mm, f/4.5, 1/15 sec