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January 2018 WINES&VINES 97 TECHNICAL SPOTLIGHT WINEMAKING The grapes are all harvested by hand (Hyde Vineyards has a full time crew of vineyard workers) and brought to the winery in half-ton MacroBins hauled by tractor. "Usually our fruit comes in pretty clean," Rodriguez said. "We're happy we have our vineyard crew, and they're paying attention to our blocks, so we'll just pull any leaves or anything we don't want." Bins are dumped into the dosing hopper of a Euro-Machines vibratory table that trans- fers grapes to an elevated conveyor also by Euro-Machines that feeds an Armbruster Ro- tovib destemmer. Rodriguez said many other Pinot wineries are buying the latest generation of the Rotovib because of its multiple axes of movement, gentle action and multiple speed settings. Destemmed berries are collected in MacroBins and then dumped into the open- top tanks. Pinot Noir must goes through a cold soak of a few days before primary fermentation that can last for 10 to 15 days. Rodriguez said he sometimes puts the must through some extended maceration as he tastes for just the right moment to press. "It's very interesting going through that phase of winemaking, because there are a lot of changes, and you just wait on that press decision," he said. "It's the same as when you're going to pick." When the time is just right for pressing, the winery has a P80 Europress that can han- dle 6 tons of whole clusters or more than 15 tons of fermented must. Chardonnay grapes go into the press whole cluster, and the juice is then collected into stainless steel tanks or drums for up to 48 hours of settling. The clarified juice is racked off the heavy less and then transferred to barrels for fermentation. All of the Char- donnay is barrel fermented in new Francois Freres barrels, while the Viognier ferments in stainless steel. The main barrel room, located between the cellar and tasting room, also has a sepa- rate, smaller area that can be closed off and warmed if needed. "Hyde has well known high acidity, low pH, so it's a little of a struggle going through malolactic fermentation (ML)," Rodriguez said. "We created this room so if we have any issues with the ferment or any- thing that needs to go through ML, we can close the door and keep it a different tempera- ture in here." TTB LABEL APPROVALS Low per-label costs Gov't. Liaison Negotiations or Footwork Reasonable Hourly Rates TRADEMARK SEARCHES As Low as $185 Your trade names or designs are searched at the U.S. Patent Office to help establish valuable ownership or avoid costly legal liability. Over 100 years' total staff experience handling every government liaison need for industry. Phone or write for details. 200 N. Glebe Rd., Suite 321 Arlington, Virginia 22203 Phone: (703) 524-8200 Fax: 525-8451 TOLL-FREE 1-800-642-6564 Major Credit Cards Accepted www.trademarkinfo.com Since 1957 GovtLiaison_Dir08 11/29/07 2:00 PM Pag Beta Hyde (wearing blue gloves) helps hand-sort clusters of Pinot Noir.