Punchdowns

Doing a "punchdown"...I think my moustache gives me extra punchdown strength

Every corner of the winery is full of fermenting bins, tanks and barrels. The air is thick of carbon dioxide and "punchdowns" are in full swing. After inoculation, the yeast begins to break down the sugars in the grapes, converting them into ethanol (ethyl alcohol) and carbon dioxide. As the fermenting mass exudes carbon dioxide, grape skins and other solids are pushed to the top and form a thick "cap". This is the particularly "special" time of the year when we get to physically push that cap back down and stir up the mass...three times a day...for each and every of our 30 plus bins. The french term for this procedure is pigeage, but otherwise affectionately known as a punchdown. We do this for a number of reasons, primarily to introduce oxygen (which helps feed the yeast), to stop the cap from drying out, and to encourage the extraction of colour and tannins. This is that really romantic part of wine-making where we would be using our feet, if it weren't for modern day hygiene and common sense. We use a stainless steel paddle now. Although I was standing on a small bin the other day doing a punchdown and my foot went through the improperly secured lid. My jeans were red from the knee down. John laughed. Oh the joys of punchdowns.