All the grapes have been harvested. They have been crushed, de-stemmed, macerated, the musts have fermented. The once exhaustive aromas of carbon dioxide and alcohol have subsided. For those of us in the wine-production industry, it feels as though the leviathan wind that threw open the doors and windows and scattered our effects has finally left the building.
Winemaker Ben Spencer discusses winemaking tips for the micro-winery.