Wine Making at Crushpad: Grapevine Pruning 101

Racking is drawing the clear wine off the top of the lees (yeast cells,sediment) which settle to the bottom of barrels during aging. The process is done to clarify wines & move them to new barrels to add extra complexity

Malolactic conversion transforms sharp malic acids into softer lactic acids. Also referred to as secondary fermentation, it uses bacteria to transform muscular malic acids into smoother tasting lactic acids.

During fermentation of red wines, the grape skins & seeds float to the top of the bin. How you manage that cap of skins has a big impact on the style of wine that comes from that fermentation. Crushpad CEO Michael Brill explains cap management.

Extended maceration is the process of leaving a red wine in contact with the skins after fermentation is complete. It is employed when a winemaker wishes to modify the amount, and types, of tannin present when pressing the wine to barrel.

Lone Oak Vineyard is in the northern portion of the Santa Lucia Highlands AVA. It is relatively close to Monterey Bay, and the strong afternoon maritime breezes, along with morning fog, influence the wines toward a classically structured Pinot.

Anthony raises a bottle of rum to the opening of "Pirates of the Caribbean: Dead Man's Chest" and concocts a Planter's Punch with Miss All-American North Carolina, Melissa!

Depending on the style of wine you want to make, and the varietal of grape you are working with, you have a few choices when it comes to fermenation vessels. Crushpad winemaker Chris Nelson explains it all.

Crushpad Chief Winemaker, Michael Ziztlaff takes you through the harvest's first pressing, when the grape juice is separated from the grape skins.

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. Crushpad winemaker, Kian Tavakoli explains it all.