Here are the answers to some of the most popular questions about Vineyard to Vintage.
Q: Why do you freeze the grapes, and does that process affect them in any way?
A: Freezing allows us to keep the grapes stable for much longer than we could if we kept them fresh; freezing also makes shipping much easier and safer for the grapes. There are no known downsides when using frozen vs. fresh grapes in wine making, though some wine makers will argue that frozen grapes are easier to work with. Additionally, freezing breaks down the pulp of the berries allowing for a more unified fermentation. Many of the better wineries in the world are using a “cold soak” process where they hold the grapes for several days at the point of freezing achieving similar effects as a complete freeze.
Q: I don’t see the varietal I want in your shop, can you procure it for me?
A: Our shop only lists the grapes that we procured without an order, so if you don’t see the specific varietal that you want, head on over to our contact us page. We’d be more than happy to find what you’re looking for.
Q: Do you use sulfite?
A: In order to inoculate the grapes against any native yeasts or bacteria, we use a low level (15-20 ppm) of Sodium Metabisulfite in our crushed must and juice.
Have a question that wasn’t answered here? Feel free to submit your question on our contact us page.