Crushin' It: Turning Grapes into Liquid Gold

Crushin’ It: Turning Grapes into Liquid Gold

This past weekend I was invited to a wine crushing at the Summit Winery in Westmoreland.

As the morning sun casts its golden rays upon the vineyard, a symphony of anticipation fills the air. The air is alive with the sweet scent of ripened grapes, their plump clusters hanging heavy on the vines, ready to surrender their essence to the hands of skilled vintners. With each step, the earth yields a satisfying crunch beneath the feet, a harmonious prelude to the rhythmic dance of harvest. It is in this moment, amidst the promise of transformation, that the true alchemy of winemaking begins – a timeless artistry that turns humble fruit into the nectar of dreams.

That is how it begins—grapes from vineyards, ready for the next step of their wine-producing career.

I received a text from Darren at Summit, that the promised delivery of grapes was going to happen the next afternoon. I was going to film the crushing of the grapes.

Because the Summit Winery creates a variety of wines, their grapes are both domestic and foreign. (Cabernet Sauvignon, Shiraz, and more were received that day.) Plus, they received white crushed grapes.

Crushing grapes for wine is a crucial step in the winemaking process, marking the transition from vineyard to cellar. This process is where the grapes’ skins are broken, releasing their juice, pulp, seeds, and skins, which contain the rich flavors, sugars, and tannins essential for crafting fine wines. The method and equipment used for crushing can vary depending on the scale of production and the winemaker’s preferences.

Traditionally, grapes were crushed by foot in large wooden or stone troughs, a practice known as foot treading. While this method is less common today due to sanitary concerns and the desire for more controlled processes, it is still employed in some boutique wineries for select batches of high-end wines.

Italian grape crusher

Most modern wineries use mechanical crushers, which gently break the grapes without damaging the seeds. These crushers can range from small, hand-cranked devices for small-scale winemakers to large, industrial machines for commercial operations. The choice of crusher depends on factors such as the volume of grapes to be processed and the desired level of control over the crushing process.

After crushing, the resulting mixture of juice, pulp, seeds, and skins is known as “must.” This must is then typically transferred to fermentation vessels, where yeast is introduced to initiate the fermentation process. The duration of contact between the must and skins, known as maceration, can be adjusted to influence the wine’s color, flavor profile, and tannin structure.

Crushing is a pivotal moment in winemaking, setting the stage for the development of the wine’s character. The care and precision with which grapes are crushed greatly influence the final product, making it a critical step in the art and science of winemaking.

How long does it take to make a cabernet sauvignon?

The process of making Cabernet Sauvignon wine can vary widely depending on several factors including the winemaker’s preferences, the style of wine they’re aiming for, and the specific techniques and equipment used. However, here is a general timeline for making a typical Cabernet Sauvignon:

Harvest (1-2 days): Grapes are typically harvested in the late summer or early fall. For Cabernet Sauvignon, the grapes are often left on the vine until they reach optimal ripeness, which can be later in the season.

Crushing and Destemming (1 day): This is the initial step where the grapes are crushed to release their juice. Additionally, the stems are removed, as they can impart unwanted tannins and flavors.

Fermentation (5-14 days): The crushed grapes, now known as “must,” are transferred to fermentation vessels. Yeast (either natural or added) is introduced to start the fermentation process. The length of fermentation can vary depending on factors like temperature, desired flavor extraction, and the style of wine.

Maceration (up to 4 weeks): After crushing, some winemakers choose to allow the grape skins to remain in contact with the juice. This process, known as maceration, extracts additional color, flavor, and tannins. For Cabernet Sauvignon, a longer maceration period is common to develop its characteristic deep color and rich tannin profile.

Pressing (1 day): After fermentation and maceration, the wine is separated from the grape solids through pressing. This yields what is known as “free run” wine. The remaining solids, known as the “pressed wine,” can be blended back with the free run wine depending on the desired style.

Aging (12 months to several years): Cabernet Sauvignon is often aged in oak barrels, which imparts additional flavors and allows the wine to mature and develop complexity. The duration and type of oak used can vary, with some winemakers opting for new oak barrels for a more pronounced influence.

Blending (if applicable): Some winemakers blend different lots of Cabernet Sauvignon to achieve the desired flavor profile and balance. This step is not always performed, especially in single-varietal Cabernet Sauvignon wines.

Bottling (1-2 days): Once the wine has reached its desired level of maturity and complexity, it is filtered, stabilized, and then bottled. The bottles are sealed with corks or other closures.

Aging in Bottle (6 months to several years): Many Cabernet Sauvignons benefit from additional bottle aging before they are released for sale. This allows the wine to further integrate flavors and develop secondary characteristics.

Keep in mind that these timeframes are approximate and can vary widely based on the specific winemaking techniques, desired style, and individual winery practices. Some winemakers may opt for shorter or longer periods at each stage to achieve their desired flavor profile.

The grapes are in process at the Summit Winery.

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