Crew members hand sort & weigh Pinot Gris grapes brought in from the vineyard before loading them into the crusher, which not only removes the stems from the bunches but breaks open the skins so the juice can be more easily released.
The crushed grapes are then emptied into our Rack & Cloth style press where Kevin presses them for juice, separating them from their skins, and then funneled into a stainless steel tank to begin the fermentation process.
Long Cliff Vineyard & Winery, Inc. 