Thursday, September 14, 2006

September Bottling before the Crush begins

As we have a couple of weeks to wait for the grapes to ripen before the crush begins, it's a great time for bottling. Also, before the winery turns into an array of yeast strains populating and digesting grape sugars, it is a safe time to gently bottle some well barrel aged wine that is ready to enjoy. This machine is nitogen sparging, filling, leveling and vacuum corking 25 bottles per minute. Posted by Picasa


Joel Mielke said...

25 bottles per minute? Who could possibly drink that fast?

Coates Vineyards said...

The crew that shows up at the winery at the end of the day when all the work has been already finished.