At Geyser Peak Winery we have the freedom to combine traditional techniques with New World innovations to make the best wines possible. Below are a few innovations, most notably rotary fermentation, that illustrate our commitment to passionate winemaking. Rotary Fermentation Much passion and care go into the growing of our grapes. So our winemakers insist on treating the grapes in the gentlest manner possible during harvest and fermentation. The use of rotary fermentation is an

The juice and flesh of most red grapes is clear while the skins contain color and tannin. It is only through the process of fermentation that color pigments, tannins, and phenolics are liberated from the skins into the wine milieu. Once the grapes are harvested and brought to the winery, the stems are removed and the berries are crushed to create the juice/pulp/skin slurry known as "must." The density of the must is high due to elevated sugar levels and the skins are initially suspended throughout the liquid. Once fermentation commences, carbon dioxide gas is produced by yeast and the lightweight skins are pushed to the top of the tank. Here's where they aggregate and form a thick layer known as the "cap." In order to extract color and flavors, the skins need to be in contact with the juice. Traditionally, this is done by "punching down" the cap or by circulating the juice over the cap ("pumping over"). Yet another option is to use a rotary fermenter, which achieves these same goals gently, efficiently and effectively.

A rotary fermenter is cylindrical in shape much like a standard tank; however, instead of standing upright the cylinder is oriented on its side. Rather than circulating the juice over the cap, the entire tank is rotated. The principle is simple: a spiraled helix is built into the walls of the rotary to act as an auger when the tank is rotated. When the tank is rotated counterclockwise, the skins are pushed to the rear of the fermenter, submerging them in the juice. When spun clockwise, the skins are gently returned to the front of the fermenter. Submerging the skins in this manner facilitates complete homogenization of the skins and juice and permits optimal extraction. This process is performed three times per day for up to five days. Upon the winemakers' direction, the wine is then drained from the skins directly to oak barriques, where fermentation is completed.

Barrel Fermentation
While we use the more traditional techniques for barrel fermenting most of our Chardonnay wines, we take a slightly different tact in barrel fermenting some of our red wines in the pursuit of unique, more complex tastes. How? By draining down rotary and static fermenters directly to the oak barrel while there are still a few degrees Brix (a measurement of the percentage of sugar in a fruit juice) in the must (the juice/pulp/skin slurry.) This allows the last few percent of sugar to be finished off while in contact with the oak in barrels. We find that we get a better integration of oak flavor in our wines though this unique process. And ultimately, achieving more complex red wines.