Come a little bit closer. Now be quiet.
Hear that? No? Well click here or on the photo and put your ear up to your speakers. Here’s a video I made of 480 pounds of grapes fermenting in the RootsLiving wine cellar.
This is the magic of wine-making. The grapes started fermenting on Monday, which means they should stop fermenting by Oct. 8. And then the wine will be taken out of the barrel immediately and put into airtight five-gallon glass carboys.
By Christmas, this batch of Zinfandel will be young, but potable. And a month or two after that, it should be superb.