Stomping & Pressing: Week Four in the Winery
Harvest: Week Four
This week marked a significant shift from the hands-on in the vineyard to the intricate processes inside the winery. We’ve left behind the sun-soaked rows of grapes and moved into the cool, controlled environment where the magic of winemaking truly begins. This week, our focus was on pressing the Cabernet Sauvignon. We also hosted the annual Grape Stomp Social for our club members which brought joyous chaos to the fermentation room.
The Process: From Vineyard to Winery
The journey of our Cabernet Sauvignon began weeks ago when we handpicked the grapes in the vineyard. Now, as the grapes have completed the initial stages of fermentation, it’s time to press them and extract the rich, vibrant juice that will eventually become the 2024 vintage. Pressing is a crucial step in winemaking. It’s the stage where we gently separate the juice from the skins, seeds, and stems. This process not only extracts the liquid but also imparts depth, color, and tannin elements that are essential for the complexity and aging potential of our signature Cabernet Sauvignon.
The Winery at Work
The press is a large, powerful machine, yet the process itself is delicate. Excessive pressure can crush the seeds, releasing bitter tannins, while insufficient pressure can leave valuable juice behind. Finding that perfect balance is both an art and a science, something we take great pride in at Kiepersol, especially with the help of John Smith, who rebuilt the control panel this year, significantly easing our tasks in the winery.
As the juice freely flows from the press, it’s moved into a stainless-steel tank where it will continue its journey. Here, the wine will undergo malolactic fermentation, a process that softens the acidity and enhances the rich and elegantly smooth texture that our Cabernet Sauvignon is known for.
Looking Ahead
Next week will conclude our 2024 harvest at Kiepersol, and we will be picking our Black Spanish grapes. This will be the final chapter of this season’s harvest, capping off a year of hard work and dedication from the entire team.
Join Our Wine Club
I mentioned the Grape Stomp Social at the beginning of this post because it is truly a defining moment for many of our club members. Stomping the grapes is both hilarious and a connection to nature you can’t get anywhere else. It’s just once a year to celebrate our harvest, so make sure you sign up to be a membership so you don’t miss out next year. Members get wines shipped to their homes quarterly anywhere in Texas and Louisiana as well as exclusive access to many great events. Reach out to us with your questions or join below today!
Dylan Latham is Kiepersol’s Distiller. Creating enticing spirits from scratch ignited his passion for the craft of distilling. He fits right in at a distillery that values faith, family, and a genuine love of people. With a focus on craftsmanship and a dedication to creating exceptional beverages, he brings joy to others through his creations.
Dylan is a native Texan, a former financial professional, and an avid bourbon collector.
