Donkey & Goat

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

Chardonnay Lees

I have written before about the dark (gross) lees and light (fine) lees in wine making but never been able to photograph it in tank due to my lack of skill. With my father’s recent visit, I had him take photos of unfiltered verjus that I had in the fridge.

You can see at the bottom the gross lees. Directly above them, the sharp white line is the fine lees which we keep. To do this, after pressing the chardonnay, we settle it overnight in a large tank with a concave bottom. The next day, using the higher valve, we barrel down the wine. Once we get close to the bottom, we move the wine to another tank leaving the very last bit for the drain.

The second tank is settled again, with us only using the fine lees.

More on lees latter.

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