One of several tracking boards (done electronically as well) for a quick visual on the juice and corresponding tank

A laundry bin at the entrance of the office…this is a very dirty job!

Fermenting tanks in the cellar are wrapped with cooling jackets (the textured bands you see) to help control temperatures and ensure proper fermentation for each style of juice

The barrel room and just a glimpse of the many barrels working their magic

First task of the day, rotaries…these big guys are full of grapes and are turned several times twice a day and can cut fermentation time in half

Checking the fruit before making additions

Mixing the yeast and water before adding it to the fruit, once the yeast is poured into the fruit it will start eating the sugars in the juice and “poop out” (sorry but it’s true) alcohol…this is fermentation

Some of the items used as additions…a straight up Breaking Bad vibe, don’t you think, B*TCH?! (get it?…if you haven’t watched the show, ignore that last comment)

Our head wine maker along with several other team members taste (and spit) around 120 barrel samples every single day. It might sound great, but what they are tasting is definitely not wine like we know it. They are looking for anything that stands out as bad or needing adjustments and it is mind blowing how in tune with the wine they are. Honestly, probably my least favorite part of the experience but the most insightful. I made temperature adjustments on about 5 different tanks based on our observations from this tasting.

And the award for messiest taster goes to me, no question

My girl, Casey, hitting the power pose and ready for afternoon additions…check out her blog at Rooted:You

You feel very small in this place

Again, very. Small. This tank holds enough juice to produce around 225,000 bottles of wine…talk about a hangover!

View of petite syrah vines from “the office”