For the 2010 harvest we invested in new equipment to implement whole-cluster pressing for our white wines. Whole-cluster pressing is a gentler form of pressing white juice. Instead of being macerated in a crusher before entering the press, the grapes travel on a conveyor directly into the press. This technique limits the extraction of phenolics into white wines. It gives white wines smoother flavors, more fruit quality and better aging capacity. The result is a smoother, high quality white with more staying power, especially important for non-sulfited white wines.  Look for the release of our delicious new 2010 whites next spring!