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2 0I1N E U N IK II N G W 4 MA F ED "We like to control the process, and we decide when anything happens," Hobbs said, adding that the goal is to always see where they can remove a step or equipment in the process to keep it gentle and simple. tated with a pneumatic device set in a rail Most lots undergo a cold soak before ferabove the tanks. "I used to do it myself all mentation is allowed to commence. The by hand, and then I'd go to San Francisco winery staff doesn't add any yeasts or and sell wine—sweaty as I was—and then enzymes to the tanks, but Hobbs is hardly I'd come back and do the punch downs in a zealot when it comes to yeast and ferthe evening," Hobbs recalled. mentation. "The nomenclature is misleadHe said he doesn't think the punching anyway: natural, native, indigenous. I down device does a better job than a perthink true native or wild yeast are not son of breaking up and submerging a cap, alcohol-tolerant, so wild yeast is a very but it does make the job easier and crude thing to call that, and I don't know ensures that the cap receives consistent how you would define wild anyway," he treatment. "Not every worker is dedicated says. "Natural yeast is ridiculous; they're and passionate, and this makes it easy for all natural, just some have grown up in a them, so you get a very high-quality different way—in a commercial way—so punch down." indigenous is what we like to call it." While each of the Santa Rosa Stainless A lab did conduct some DNA analysis Steel and Silver State Stainless tanks is on the yeast in the Paul Hobbs winery to equipped with glycol jackets and temperaisolate and identify it in hope of producture control, Hobbs said he doesn't like to ing an in-house strain, but Baccitich said cool or heat must aside from giving it a Hobbs didn't feel it was worth the time little push with heat to get a fermentation needed to complete the project. "We started. Fermentation temperatures are didn't pursue it any further than that monitored and can be controlled with a because we're not wanting a freeze-dried Logix system. or cultured strain here." "We may assist them, maybe nudge Once fermentation begins, cellar workthem a little bit because we did a cold ers perform regular punch downs on the soak…but then after that we like them to Megan Baccitich joined the winery in 2006 Pinot Noir lots, and the Cabernet Sauvicarry on the rest of it, and then as the feras assistant winemaker and is now the gnon is managed with pump overs and mentation cools off the design of this tank director of winemaking. delastages. Thel f p a g edownszare tfacili- 7 . 6 2 5 is that. 8 7 5 " enough heat loss," he said. punch h o r i o n a l Wines and Vines - Ha " x 4 there's Only spontaneous fermentations Elegant.Alluring. Beautiful. Top-of-the-Bottle Experts (And that's before the first sip.) At Rivercap, we know every detail is important when it comes to wine packaging. The smallest nuances – like deep embossing and meticulous printing – speak volumes to consumers about your brand and the wine experience they're about to enjoy. Which is why our premium tin capsules are backed by a detail-driven customer service team, a longtime partnership with Cork Supply, and abundant local inventory. Tell us your story. We'll share it with the world, beautifully. • 9-stage deep drawn shell made from a single piece of pure high-grade tin • 6-color or 2-color registered side printing • High-resolution top printing and/or embossing @ cor k s u pply u s a rk p plyu r upp lyus usa cor k s u pply u s a r upp l us p pl usa co rk- su p ply-u s a o k- u l u cor s pp y s a co r ks u p p ly u sa or yu PH PH. 707 47 3630 707 747 363 0 • 531 S t one R oa d, Benicia, CA 94510 707.747.3630 07.747. 6 Stone Roa tone Road, See us at Unified booth #1115 cor u p ply s co r k su ppl us a rks plyus ly Win es & Vin e s ja n ua ry 20 14 71