Making the wine is one of the best aspects of Chateau Plaisance. Between the work in the fields and the work in the cellar, our sights are always set on making the best wine possible each year. We begin early and end late, but despite great effort, cheerful dispositions are the norm all days.
Our senses become overwhelmed. The air is filled with the aroma of wine. The evolution of the color of the wine is amazing. 
During fermentation the grape skins and seeds (referred to as “must”) rise to the top forming a floating cap and the juice settles at the bottom of the tank. We pump the juice from the bottom of the tank over the top of the “must” three times a day to ensure optimal extraction for several days. We monitor and chart the fermentation while keeping the tanks at a constant temperature. To be actively a part of pumping over is a delight. I wish you could sense the motion, sounds, deep color and scent that cannot be captured by photograph alone.
As the time for pumping over comes to an end, we move on to the next activity; pressing. The press separates the skins and seeds from the wine. The “must” is then discarded and the wine is moved back to a vat.
We are always in motion, seven days a week, enjoying the stages of the wine making process.
