At Cowalla we believe in the traditional methods that produce classical tastes to our wines. This starts with hand picking all the fruit so as to use only quality grapes and nothing else in the fermentation process. Our wines are made in the traditional open fermentation technique - when picked the fruit is placed in stainless steel tanks which are open to the air.

Once the red grapes have been de-stemmed and crushed, the must is pumped into bins or vats where the juice begins to ferment in contact with the grape skins. For many varieties of red grapes, the juice has no color at this point and could actually be made into a white wine. It is the contact with the grape skins that gives the red wine its color.

As the juice ferments, color and tannin are extracted from the grape skins. The longer they are in contact, the more color and tannin found in the resultant wine. When the winemaker feels that the wine has sufficient color and tannin, the must is pressed. At this point, the procedure for making red and white wines is very similar.

This fermentation period lasts for up to ten days, once fermentation has stopped the wine is allowed to settle and is drawn off the solids that accumulate during fermentation. The wine is also treated with sulfites to prevent bacterial growth, which is why all wine labels contain the phrase "contains sulfites." If the wine were not treated with sulfites, it would quickly become brown and oxidized, and would probably start turning into vinegar.

Once the wine is at this stage the wine is transfered to oak (American Oak) for aging. Just as a chef uses spices to enhance the flavors of a dish he is preparing, the winemaker uses oak to shape the character of a wine. Oak imparts nuances into wine that can enhance the natural characteristics of the grapes. The flavor components derived from each barrel are dependent on a multitude of factors. The region of the world where the tree is grown, the manner in which the oak is aged and treated before being fashioned into barrels, the techniques the cooper uses to make the barrel, and even the size of the barrel itself all affect the behavior of the barrel. The winemaker must be familiar with both the grapes he is using as well as the oak barrels in order to determine if and how to use the oak. Most wines need a period of twelve months for maturation.

We start our wine making year in late February early March when we pick the fruit. The process is ready to go to the press after this and by the first week of April we are starting fermentation. To see wine making in action plan your tour for this time of year.

However we are happy to show you around for all twelve months of the year. Our guided tours begin in the vineyard, where you will learn how our grapes are grown, harvested, and pressed. Continuing on to our classically inspired winery, follow the wine making process through fermentation, oak cask aging, bottling cellars and learn the process of "open fermentation." Complete your tour with the basics of wine tasting as you savor our daily tasting selections.