Bedrock Wine Co.

It takes a Village to raise a Winery

1. Mr. Ely Black 08.19.07 / 11pm

   “Civilization begins with fermentation!”
   (And ends with it, too?)
2. Leftcoast 08.20.07 / 6pm

   Morgan- great blog, the cinema is very well done. I like how you focus on the winery and production, much different than Josh (P-blogger)who does a great job with the big picture.
3. Morgan 08.21.07 / 9am

   Thanks so much! I am really hoping to offer a more detailed view of the process for a small, high-quality, winery. Please come back for more. I will let Tyler (the man behind the camera) that you like the videos– he has been doing a stellar job.

   Eventually I will focus on some big picture things as well, however, harvest is the time for the details and the winter and spring are times to reflect!
4. Eric Hansen 08.22.07 / 11am

   Morgan - I echo the applause for the videos. I’m really looking forward to watching the birth and care of Bedrock.

   I’m curious about the reasons why you chose the redwood fermenters (other than the aesthetics, that is … that is some beautiful wood!). If the wine won’t be gaining anything from the wood itself, what does it bring to the table as opposed to stainless given it’s such a pain to maintain?
5. Morgan 08.22.07 / 5pm

   Since I am doing a lot of small lot fermentations I am concerned with getting enough heat in the ferment to get good extraction. Though t-bins are popular (and cheap) I have not had good experience getting the type of temps I would like for any red wines other than Pinot (there is some argument that Pinot, a more aromatic red, benefits from a cooler ferment and the resulting retention of esters responsible for some higher tone aromatics– essentially the reason why grapes such as sauvignon blanc and riesling are fermented REALLY cold). Redwood and oak provide better insulation for the ferment and I can guarantee getting temps in the low-90’s (around 30 centigrade). In the event that a ferment gets too warm and threatens the ability of the ferment to finish than I will cool it. Since my facility is really just a barn it is the best solution– I have no heating capacity save for some aquarium heaters which I loath using because they sear the must.

   Stainless steel has some of the same problems of macro-bins in that it allows a lot of heat to escape. Also, it is just not practical to pay for stainless open-tops since you use them for just a couple months of the year.

   I am also a fan of the redwoods because the dimensions allow for good cap to must contact and makes it easier to punch down!
6. Bedrock Wine Co. » Blog Archive » Ripening 08.24.07 / 5pm

   […] the winery the redwood fermenters have been soaking in a citric/sulfur solution and are ready to get drained and waxed. I have […]

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