Red Newt Online

We start by crushing and fermenting grapes in open-top fementers. As the grapes ferment and CO2 is released, the skins all float to the top. Since all of the color is in the skins, we "punch down" the grapes by hand serveral times a day for about a week.

Then the fermented grapes are conveyed to to press. Here comes the sweaty part!

The grape press holds about a ton of grapes.

Air pressure is applied to the central rubber bladder to a maximum pressure of about 45 psi.

The new red wine is pumped into barrels by winemaking assistant Kevin Durland.

After pressing, the pressed out skins and seeds are removed from the press so that we can start over with the next ton.

The pictures you see above are of the 2005 Cabernet Sauvignon.