The document summarizes the winemaking process at a California vineyard. It describes how the grapes are harvested early in the morning once they are deemed ready by the winemaker based on factors like color, firmness, and taste. The grapes are then fermented on natural yeasts in temperature controlled tanks. The wines are aged in French oak barrels and blended with other varietals to enhance complexity before being bottled and cellared for over a year to fully develop. The vineyard's location provides cool nights and warm days which helps ripen the grapes.

1. Vineyards and wine houses
Gabriela-Andreea SECU , MIEADR IEA, GROUP 8103
Claudia-Elena VLAD, MIEADR IEA, GROUP 8103
1
University of Agronomic Sciences and Veterinary Medicine of Bucharest, Romania
59 Mărăști Blvd, District 1, 011464, Bucharest, Romania
Keywords: wine, vineyards, grepes, winemaking.
The sunny days and cool nights of the mountainside above Saratoga, California,
married with our high-touch viticulture and classical winemaking techniques,
produce limited quantities of our fine wines.
“Accept what life offers you and try to drink from every cup. All
wines should be tasted; some should only be sipped, but with
others, drink the whole bottle.”
― Paulo Coelho, Brida
ACKNOWLEDGEMENTS
Coordinating teacher: Mihai Daniel Frumușelu
REFERENCES
www.housefamilyvineyar
ds.comhttps://www.santo
rini.com/wineries/
http://www.goodreads.co
m/quotes/tag/wine
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STUDENTS’ SCIENTIFIC SYMPOSIUM
USAMV MIEADR 2015
WINEMAKING
Great winemaking begins at harvest. First the brix and acid need to be right, but there’s more than chemistry in the timing of
harvest. The pips (grape seeds) need to be just right, brown and crunchy with a nutty taste to the bite. The feel of the grapes
needs to be firm but not too firm. The winemaker’s final test is the taste of the grapes. It’s not just chemistry; the timing of harvest
is also an art.
Once the winemaker declares the grapes to be ready, they are harvested very early the next morning. Before the sun has warmed
the vineyard, the grapes are in the fermenters at the winery. Our winemaking takes place at Mount Eden Winery, which overlooks
our vineyards. Fermented on natural yeasts in stainless steel temperature controlled fermenters and aged in a combination of new
and aged French winemaker declares them ready to bottle.
We enhance the complexity and flavors oand American oak barrels to provide just the right flavors, our wines then develop in
underground caves until the f our Cabernet Sauvignon and Merlot by blending with up to 25% of other varietals produced in our
vineyard. Our primary crop is Cabernet Sauvignon but we also produce Merlot, Cabernet Franc and Petit Verdot in addition to
Chardonnay. Selecting the blend for each vintage is a key step in the winemaking process and occurs in January about 16 months
after harvest. With our winemaker Jeffrey Patterson taking the lead, we gather a panel of one or two sommeliers, some family
members and members of the winemaking team from Mount Eden to sample each block and each varietal. Then we start the long
process of trying various combinations, changing as little as a single percent at a time. Once we agree on the blend, the wines are
blended and put back in barrels in the cave where they continue to develop before bottling in the summer of that year.
Once bottled our wines leave the winery and spend at least a year bottle aging in tightly temperature controlled underground wine
caves built for that purpose on our property. Only when we feel that they are ready are they released for sale. Our wines fully
express the terroir of our mountainside vineyards.
During the summer nights, fog slides east over the Santa Cruz Mountains to cool our vines and send the sap deep into the roots.
But the morning sun quickly warms our easterly facing vineyards bringing the sap back into the vines with the nutrients of our
mountainside soils and provides warm days that slowly ripen our grapes.