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PLANET OF THE GRAPES
Or, the story of the new guy at Crushpad
From the jungles of the Congo to the urban jungles of San Francisco, this is the human story of a gorilla. Initially exploited for his cheap labor, the "monkey" (as winemakers erroneously call him) has become one of Crushpad's most endearing employees. This gripping tale captures the rise and fall of this graceful, elegant, and inebriated creature.

In the Vineyard Episode #5, Harvest
After the long growing season of 2007, we visit Eaglepoint Ranch
We started the 2007 season at Eaglepoint Ranch with vineyard manager Casey Hartlip showing us the ins and outs of winter vine pruning. So it was the perfect place to return to visit these same vines as harvest 2007 wound down. In this episode of In the Vineyard, we get a behind the scenes look at what is really a choreographed dance, managing multiple varietals, many winemakers needs, and a 14-man crew to get the grapes picked at the perfect mome...more

Winemaker's Minute #9 - Yea Yeast!
What Difference Do Yeast Strains make? and What's This About "Going Native"?
So how much difference does your choice of yeast make on your finished wine? Well, that's a source of much debate but when choosing a yeast strain to ferment your wine, it is important to match the the yeast to grape varietal. There's also the option of letting the yeasts that are native to the vineyard and winery do the work for you. Crushpad Winemaker Kian Tavakoli digs into the yeast debate.

Winemaker's Minute #10 - Cap Management
Extracting Color and Flavor in Red Wines
During fermentation the grape skins and seeds float to the top of the fermenting bin, and how you manage that cap of skins has a big impact on the style of wine that comes from that fermentation. For a more extracted wine you need to keep the skins in contact with the fermenting juice more than if you are trying for a more elegant styled wine. In this Winemaker's Minute Crushpad CEO Michael Brill explains styles of cap management for small lot fe...more

Bottling at Crushpad
What's it take to get your wine into the bottle?
So you've nurtured your wine through crush, ferment, and aging all the while dipping in now and then to get a taste of how it's coming along. Now, you give another taste and realize it's ready to bottle so that you capture the wine at just the right point of freshness. While the wine was aging, you've also been designing your label and choosing what bottle to put it in. Now you're ready to take that final step before releasing your wine to the ...more

Winemaker's Minute Episode #12 - Extended Maceration
How long do you keep red wine in contact with skins?
Extended maceration is the process of leaving a red wine in contact with the skins after fermentation is complete. This technique is employed when a winemaker wishes to modify the amount, and types, of tannin present when pressing the wine to barrel. It may seem counterintuitive but this extended amount of time in contact with the skins, seeds, and stems can actually soften the tannin structure of a wine that finishes fermentation with an elevate...more

Harvest Day at Las Madres Vineyard
Picking Syrah in the cool morning fog at Las Madres
John and Jean Painter tend this small vineyard in the Carneros AVA just north of San Pablo bay. We showed up early to catch sunrise in the vineyard on harvest day and found thick fog rolling across this beautiful vineyard. As John Painter explains in this video, Las Madres is planted to two different Syrah clones, which both lend their unique characteristics to wines from Las Madres.

A Man and His Pump
How do you warm up that grape must to get ready for fermentation?
After a period where we cold soak the must for red wines, we need to bump the temperature to prepare for fermentation. The most gentle way to do this is to use a paristaltic pump to move the must through a heat exchanger.

Winemaker's Minute Episode #11 - Fermentation Temperature
What does the temperature of fermentation have to do with the finished wine?
Whether you want a crisp mineral-driven Sauvignon Blanc, or a luscious fruit-forward Syrah, you have to pay close attention to the temperature of the fermentation so that you can achieve those goals. So just how does your wine's fermentation temperature affect the wine that is being made? Crushpad winemaker Kian Tavakoli explains it all.

Michael Brill grabs grape samples for the Vayniac Cab
Looking at the Fruit Maturity in Carrefour Vineyard
A cold trough has settled in to extended the growing season. While things are quiet at the winery, Michael walks the vines at Carrefour to gather grape samples and explain phenolic ripeness.
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