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Goosecross: Crushing Cabernet Franc

by David on October 20, 2009

Enjoy this 2-minute video of stemming and crushing the Cabernet Franc from our Estate here at the Goosecross winery in Yountville, Napa Valley. Join us on our crushpad – you’ll see how the freshly picked grapes go into the hopper and are fed into the small machine called a crusher-stemmer before going into a fermentation tank. Fermentation for this Cabernet Franc took about one week. Cheers!

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