by Shirley Murtha
Mid to late September and into early October truly is the harvest season for Lost Acres Vineyard. It is then the grapes are ripe for the picking, starting the journey that will eventually take them to the glass of wine that accompanies your dinner.
photo 3 caption:
The contents of the crate are turned into the crusher/destemmer, resulting in a pulpy mash.
photo 4 caption: The pulpy mash is poured into the press, from which is extracted the liquid that will become, after fermentation, your glass of wine.
The grapes at Lost Acres Vineyard produce whites labeled Wedge White and Clemons Springs, and are also used in the new Salmon Brook Rosé.
Mid to late September and into early October truly is the harvest season for Lost Acres Vineyard. It is then the grapes are ripe for the picking, starting the journey that will eventually take them to the glass of wine that accompanies your dinner.
photo 3 caption:
The contents of the crate are turned into the crusher/destemmer, resulting in a pulpy mash.
photo 4 caption: The pulpy mash is poured into the press, from which is extracted the liquid that will become, after fermentation, your glass of wine.
The grapes at Lost Acres Vineyard produce whites labeled Wedge White and Clemons Springs, and are also used in the new Salmon Brook Rosé.
The contents of the crate are turned into the crusher/destemmer, resulting in a pulpy mash. The pulpy mash is poured into the press, from which is extracted the liquid that will become, after fermentation, your glass of wine. The grapes at Lost Acres Vineyard produce whites labeled Wedge White and Clemons Springs, and are also used in the new Salmon Brook Rosé.