Crushpad Chief Winemaker, Michael Ziztlaff takes you through the harvest's first pressing, when the grape juice is separated from the grape skins.

Video Transcription

So, here we are. This is where it all happens. You have sorted, you have crushed, you have fermented, you have punished it down and then about three o’clock in the morning, we decide that it is time to praise. It is not the time now. It is only one o’clock in the afternoon but you got to come here and have a look at this. Hey, we have got Pinot, the first Pinot of the year, nice, soft gentle press. We tipped them in. We let the free run, run out. The free run goes to a bell and then we just gently turn the press on and let Mother Nature and technology slowly squeeze that one out. The flavor profile changes, from the start of the free run it is very fruity and very sweet but as you slowly increase the pressing fractions, we end up a little bit more tannin, a little bit more weight, a little bit more mouth feel and a little bit more guts so let us going to have a try. It is difficult to spit. I love fresh Pinot. Thickly fresh fermentation, they have got fruit. They have got sweetness. They have got alcohol. No, it is acid. Good year this year, 2007 to look out for. Cheers!