Mike, anxious to get the next phase of his first wine making endeavor under way, called to let me know that the brix was down to nada and it was time to go press off the wine. Who knew that Woodland Hills is the location to  one of the only home wine making supply shops in the LA area? So last weekend I met Mike at the Home Wine,Beer,Cheese Making Shop just off the 101 freeway where he was to press his 130 pounds of Syrah grapes.  The store was mobbed with customers purchasing jugs, bottles, corks and wine presses so I had some time to look around. They have everything there, even a small de-stemming machine. Hmmmm….

When it was our turn, “the guy” went to the back to get the wine press out, took it out to the curb and instructed Mike on how to use the press to get the juice from his grapes. I found it amazing that after hundreds of years, the process and the machinery have changed very little. Very basic really. First Mike hosed off the machine – winemakers are apparently big on “hosing” everything, before and after using. I’ve seen plenty of video footage of people hosing off equipment this harvest season.

Then right to it. First the macerated fruit was poured by bucketfuls into the press, and the “free run” juice allowed to flow freely into another bucket. The color of the juice was an incredible deep raspberry color.

As the buckets filled up, the juice was poured into jugs. Mike kept this up until all the free run juice had been collected. Then it was time to press the grapes to get every last drop of his “wine” out of the must. He piled on the blocks and began to ratchet until no more liquid ran and the “cake” was pressed hard. The yield was over nine gallons!

And then more hosing…..

I’LL DRINK TO THAT !

Trueblood Syrah – Napa Valley – 2004 – $29.95 – Long legged beauty was my  first thought when I poured a glass of this blood red wine. The viscosity of the “legs” was incredible, slowly making their way down the inside of my glass after a good swirl. Dark, rich, lush, elegant…spicy with figs and licorice in a long finish. Bloody good wine.