Fermentation is where all the magic happens. Yeast are amazing unicellular creatures, capable of converting a tremendous amount of grape sugar into wine in just a few days. They give their lives over to making the very stuff that will - in the end - kill them; but even in death, they can add great flavor and texture to sparkling wine (aging sure lie) and barrel-fermented Chardonnay.
The process of fermentation can be fraught with challenges - the winemaker’s first priority is to get all the sugar eaten (in the case of all of our wines) and have no stuck ferments (where the yeast are unable to consume all sugar before they die). Sometimes, ferments will stick because the yeast were not fed adequately at the start of fermentation, and sometimes bad bugs multiply to large-enough populations that they create an environment that is
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