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Donkey & Goat

Berkeley's first natural winery, crafting wines
from sustainably farmed vineyards since 2004.

Co-Fermentation is going strong

When I dropped Tracey off at the winery this morning, one of our fermentors has started going strong -nearly too strong.

For some reason, the Grenache, Mourvèdre and Syrah blend wanted to start before each component.

I took a photo since it looked so funny.

4 Comments

  1. I really like your ideas about primary fermentation in used oak barrels. I am a newly obsessed wine maker in Martinez. It started as having a spot on our property that we didn’t have anything else to do with. So I planted some vines, not knowing what I would do with the grapes. And now, I’m, as I said before, obsessed. I have been drinking in (pun intended) as much info as I could on the various ways to make wine and the consistent thing I see is to do what makes the most sense to you. All the way from planting and growing to harvest and finally, making the wine. Certainly, your ideas on wood fermentation vessels makes sense to me. Thanks also for making the making of your wine and your philosophies so accessible.

  2. I have Cabernet Franc and a little Montepulciano. This was my first harvest and I got a total of 200 lbs. I combine that with my neighbor’s 300 lbs of Cab Franc and that is in extended maceration right now.

    Last weekend, I bought half a ton of Cabernet Sauvignon from a friend in Gilroy. I have that in primary ferm. right now. His vineyard and winery is: http://thomaskrusewinery.com/

    My 13 year old daughter and I are going down on Sunday to help him with his Zin.

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