Amocat Cellars

I’ve been working on a label for one of the blends, Trolleyhouse Red:

The pressing station.

Presssing off the grapes - top view.

Grapes after pressing

Syphoning the wine into a carboy afer pressing.

Another view

The carboy SLOWLY filling up.

Syrah after pressing off.

Cab and Syrah sleeping.

More Syrah.

A table-top of wine.

It’s been a busy couple weeks at Amocat Cellars, but things have settled down now that the grapes have been pressed and the wine is slowly doing its thing.

It may not look like it but there’s a quarter ton of grapes bubbling away in these containers: Syrah, Merlot, Cab, and Cab Franc.

Wine ala basement table top. From left to right: old games, 1 gallon merlot (”double fermented”), sanitizing spray bottle, another gallon of Merlot, sanitizing solution, 1 gallon Cab Franc, and 5 gallons Cab Franc (with expired yeast cells showing on the bottom).

Looking down at 100 pounds of Syrah grapes.

Detail of Syrah grape must.

The grapes for the first vintage from Amocat Cellars has been ordered. Nearly a quarter ton of mashed up grapes will soon be frothing away and I can’t wait! The emphasis this year will be on syrah and syrah blends. No oak, just the fruit.

They are saying the grapes will be trucked over from the Yakima Valley around October 20th. But with the strange weather we’ve been having lately, I wouldn’t be surprised if they bump up the date to avoid soggy, or worse yet, frozen fruit.

learn more about the Yakima Valley wine region: http://www.winesnw.com/yak.html