STATE VINEYARD

PINOT NOIR

GREEN CELLARS

Harvest 20 lbs of ripe red grapes, ensuring they are clean and free of mold.

Harvesting Grapes

Crush the grapes in a large container to release their juices. You can use a grape crusher or your hands.

Crushing Grapes

Add 4 cups of water to the crushed grape mixture to dilute the juice slightly.

Adding Water

In a separate bowl, dissolve 3 cups of sugar in a small amount of warm water to create a syrup, then add to the grape mixture.

Dissolving Sugar

Crush 5 Campden tablets and add them to the mixture to kill any unwanted bacteria and wild yeast.

Adding Campden Tablets

Once the mixture has cooled to room temperature, sprinkle the packet of yeast over the top and stir gently to combine.

Adding Yeast

Cover the container with a clean cloth and let it sit in a dark, warm place for about 7-10 days. Stir daily.

Fermentation

After the fermentation period, strain the mixture through a fine mesh strainer or cheesecloth into a clean fermentation vessel.

Straining

Seal the fermentation vessel with an airlock and allow it to ferment for another 4-6 weeks.

Secondary Fermentation

Once fermentation is complete, siphon the wine into clean bottles, leaving some space at the top, and cork the bottles.

Bottling

Red Grapes

Sugar

Yeast

Water

Campden Tablets

Begin by harvesting the Pinot Noir grapes at their peak ripeness, typically in late summer to early fall. Ensure to select only healthy grapes, discarding any that are damaged or rotten.

Harvesting the Grapes

Once harvested, crush the grapes gently to release the juice. This can be done manually or using a grape crusher. Aim for a balance between extracting juice and preserving the skins for color and flavor.

Crushing the Grapes

Add 50 grams of sulfur dioxide to the crushed grapes to prevent oxidation and inhibit unwanted microbial activity. Mix thoroughly to ensure even distribution.

Adding Sulfur Dioxide

Sprinkle 10 grams of yeast over the crushed grapes and gently mix. Let the mixture sit for a few hours to allow the yeast to hydrate before stirring again.

Fermentation Initiation

Cover the fermentation vessel with a cloth and let it sit at a controlled temperature of around 18-24°C (64-75°F). Stir daily for about 1-2 weeks, monitoring the fermentation process closely.

Fermentation Process

Once fermentation is complete, press the mixture to separate the wine from the skins. Use a wine press for this step, ensuring to extract as much liquid as possible without applying excessive pressure.

Pressing

Transfer the pressed wine into a clean container and let it sit for a few days to allow sediment to settle. Optionally, add a clarifying agent if necessary.

Clarification

Dilute the wine with 5 liters of water and add 200 grams of sugar based on desired sweetness levels. Mix well.

Adding Water and Sugar

Once clarified and sweetened to taste, transfer the wine into clean bottles, leaving some space at the top. Seal with corks or caps, ensuring a tight fit.

Store the bottled wine in a cool, dark place for at least 6 months to allow the flavors to develop. During this time, check periodically for any signs of spoilage.

Aging

After aging, your Pinot Noir is ready to be enjoyed. Chill if desired and serve in a suitable glass, appreciating its aromas and flavors.

Tasting

Pinot Noir Grapes

Sulfur Dioxide (SO2)

Wash the spinach and kale thoroughly under cold water to remove any dirt or grit. Pat dry with a clean kitchen towel or use a salad spinner to remove excess water.

Prepare the Vegetables

Roughly chop the spinach and kale into bite-sized pieces and place them in a large salad bowl.

Chop the Greens

Peel the cucumber if desired, then slice it into thin rounds. Add the cucumber slices to the bowl with the greens.

Slice the Cucumber

Core the green apples and slice them into thin wedges. Add the apple slices to the salad bowl.

Prepare the Apples

Cut the avocado in half, remove the pit, and scoop the flesh out with a spoon. Cut the avocado into bite-sized pieces and add them to the salad.

Add Avocado

In a small bowl, whisk together the lemon juice, olive oil, salt, and black pepper until well combined.

Make the Dressing

Drizzle the dressing over the salad and toss gently to combine all the ingredients evenly.

Combine and Toss

Sprinkle the pumpkin seeds over the top of the salad for added crunch and nutrition.

Add Pumpkin Seeds

Serve the salad immediately as a fresh and healthy dish. Enjoy your Green Cellars!

State Vineyard

Pinot Noir

Green Cellars